Novel use ofAcacia senegal(Super Gum™) andAnogeisus latifolia(Gatifolia SD) as functional ingredients in extruded snack products: Their role in manipulating product characteristics and modulating the potential glycaemic response of snack foods

Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact

(2012) Margaret A. Brennan et al.   STARCH-STARKE

Gum ghatti: A promising polysaccharide for pharmaceutical applications

(2011) Anand S. Deshmukh et al.   CARBOHYDRATE POLYMERS

New studies on gum ghatti (Anogeissus latifolia) part I. Fractionation, chemical and physical characterization of the gum

(2011) Ji Kang et al.   FOOD HYDROCOLLOIDS

Human α-amylase and starch digestion: An interesting marriage

(2011) Peter J. Butterworth et al.   STARCH-STARKE

Effect of long term ingestion of gum arabic on the adipose tissues of female mice

(2010) Kazunari Ushida et al.   FOOD HYDROCOLLOIDS

Rheological properties of gum arabic solution: From Newtonianism to thixotropy

(2010) Xiaobei Li et al.   FOOD HYDROCOLLOIDS

Nutritional, Functional and Physical Properties of Extrudates from Blends of Cassava Flour with Cereal and Legume Flours

(2010) S. Jisha et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of Mesona Blumes gum on physicochemical and sensory characteristics of rice extrudates

(2010) Haining Zhuang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The Effect of a Brief Salivary α-Amylase Exposure During Chewing on Subsequent in Vitro Starch Digestion Curve Profiles

(2010) James W. Woolnough et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Kinetics of starch digestion and functional properties of twin-screw extruded sorghum

(2010) K. Mahasukhonthachat et al.   JOURNAL OF CEREAL SCIENCE

High-glycemic Index Foods, Hunger, and Obesity: Is There a Connection?

(2010) Susan B. Roberts   NUTRITION REVIEWS

Extrusion cooking properties of white and coloured rice varieties with different amylose content

(2010) Rutrada Sompong et al.   STARCH-STARKE

Baselines representing blood glucose clearance improve in vitro prediction of the glycaemic impact of customarily consumed food quantities

(2009) John A. Monro et al.   BRITISH JOURNAL OF NUTRITION

Hydrocolloids with emulsifying capacity. Part 1 – Emulsifying properties and interfacial characteristics of conventional (Acacia senegal (L.) Willd. var. senegal) and matured (Acacia (sen) SUPER GUM™) Acacia senegal

(2009) Oscar Castellani et al.   FOOD HYDROCOLLOIDS

Characterization of Gum Ghatti (Anogeissus latifolia): A Structural and Rheological Approach

(2009) Lovedeep Kaur et al.   JOURNAL OF FOOD SCIENCE

Gum arabic establishes prebiotic functionality in healthy human volunteers in a dose-dependent manner

(2008) Wim Calame et al.   BRITISH JOURNAL OF NUTRITION

Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration

(2008) Margaret A. Brennan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of screw configuration and raw material on some properties of barley extrudates

(2008) Aylin Altan et al.   JOURNAL OF FOOD ENGINEERING

Impact of Guar and Wheat Bran on the Physical and Nutritional Quality of Extruded Breakfast Cereals

(2008) Margaret A. Brennan et al.   STARCH-STARKE

The Relationship Between Wheat Flour and Starch Pasting Properties and Starch Hydrolysis: Effect of Non-starch Polysaccharides in a Starch Gel System

(2008) Charles S. Brennan et al.   STARCH-STARKE