A novel method for classifying starch digestion by modelling the amylolysis of plant foods using first-order enzyme kinetic principles

Activated effect of lignin on α-amylase

(2013) Juan Zhang et al.   FOOD CHEMISTRY

Phenolic compounds in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia and hypertension

(2012) Yadahally N. Sreerama et al.   FOOD CHEMISTRY

Analysis of starch amylolysis using plots for first-order kinetics

(2011) Peter J. Butterworth et al.   CARBOHYDRATE POLYMERS

Review: Starch Matrices and the Glycemic Response

(2011) J. Parada et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

The relation of physical properties of native starch granules to the kinetics of amylolysis catalysed by porcine pancreatic α-amylase

(2010) Rumana Tahir et al.   CARBOHYDRATE POLYMERS

Digestion of starch: In vivo and in vitro kinetic models used to characterise oligosaccharide or glucose release

(2010) Anthony C. Dona et al.   CARBOHYDRATE POLYMERS

Digestion profiles and some physicochemical properties of native and modified borlotti bean, chickpea and white kidney bean starches

(2010) Demet Güzel et al.   FOOD RESEARCH INTERNATIONAL

Simulating human carbohydrate digestionin vitro: a review of methods and the need for standardisation

(2008) James W. Woolnough et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY