In vitro gastrointestinal digestibility of native, hydroxypropylated and cross-linked wheat starches-Reference-Cited by-同舟云学术

In vitro gastrointestinal digestibility of native, hydroxypropylated and cross-linked wheat starches

Published:2015 Issue:9 Volume:6 Page:3126-3134
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Yousefi A. R.¹²³⁴⁵,Razavi Seyed M. A.⁴⁵⁶⁷³,Norouzy Abdolreza⁸⁹³

Affiliation:

1. Department of Polymer Engineering

2. University of Bonab

3. Iran

4. Food Hydrocolloids Research Center

5. Department of Food Science and Technology

6. Ferdowsi University of Mashhad (FUM)

7. Mashhad

8. Department of Nutrition Science

9. Medical University of Mashhad

Abstract

The digestibility and estimated glycemic indices (GI) of native (NWS), cross-linked (CLWS) and hydroxypropylated wheat starches (HPWS) were obtained byin vitroenzymatic hydrolysis.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2015/FO/C5FO00637F

Reference43 articles.

1. Slowly digestible starch – its structure and health implications: a review

2. In vitro starch digestibility and estimated glycemic index of chemically modified corn starches

3. Resistant starch: A review of analytical protocols for determining resistant starch and of factors affecting the resistant starch content of foods

4. Studies on the in vitro starch digestibility and the glycemic index of six different indigenous rice cultivars from the Philippines

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