Controlled gelatinization of potato parenchyma cells under excess water condition: structural and in vitro digestion properties of starch-Reference-Cited by-同舟云学术

Controlled gelatinization of potato parenchyma cells under excess water condition: structural and in vitro digestion properties of starch

Author:

Ding Li¹²³⁴⁵,Huang Qiang¹²³⁴⁵,Li Haiteng⁶⁷⁸⁹,Wang Zhigang¹⁰¹¹¹²,Fu Xiong¹²³⁴⁵,Zhang Bin¹²³⁴⁵^ORCID

Affiliation:

1. School of Food Science and Engineering

2. National Joint Research Center for Tropical Health Food

3. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety

4. South China University of Technology

5. Guangzhou 510640

6. Center for Nutrition and Food Sciences

7. the University of Queensland

8. St Lucia

9. Australia

10. Guangzhou Lonkey Industrial Co. Ltd.

11. Guangzhou

12. China

Abstract

The starch digestion rate and extent of potato-based food were modulated through controlled gelatinization.

Funder

National Natural Science Foundation of China

National Basic Research Program of China

Natural Science Foundation of Guangdong Province

Fundamental Research Funds for the Central Universities

Ministry of Education of the People's Republic of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

Reference43 articles.

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