Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle
Authors
Keywords
Starch, Protein, Wheat, Food structure, Digestion
Journal
FOOD CHEMISTRY
Volume 336, Issue -, Pages 127719
Publisher
Elsevier BV
Online
2020-08-02
DOI
10.1016/j.foodchem.2020.127719
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties
- (2019) Haiteng Li et al. FOOD HYDROCOLLOIDS
- High-Amylose Starches to Bridge the “Fiber Gap”: Development, Structure, and Nutritional Functionality
- (2019) Haiteng Li et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Location and interactions of starches in planta: Effects on food and nutritional functionality
- (2019) Sushil Dhital et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- A more general approach to fitting digestion kinetics of starch in food
- (2019) Haiteng Li et al. CARBOHYDRATE POLYMERS
- Intact cellular structure in cereal endosperm limits starch digestion in vitro
- (2018) Rewati R. Bhattarai et al. FOOD HYDROCOLLOIDS
- Wall porosity in isolated cells from food plants: Implications for nutritional functionality
- (2018) Haiteng Li et al. FOOD CHEMISTRY
- Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure
- (2016) Wei Zou et al. CARBOHYDRATE POLYMERS
- Infrared spectroscopy as a tool to characterise starch ordered structure—a joint FTIR–ATR, NMR, XRD and DSC study
- (2016) Frederick J. Warren et al. CARBOHYDRATE POLYMERS
- Interactions among macronutrients in wheat flour determine their enzymic susceptibility
- (2016) Rewati R. Bhattarai et al. FOOD HYDROCOLLOIDS
- Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality
- (2016) Amritpal Kaur et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate
- (2015) Wei Zou et al. FOOD CHEMISTRY
- Densely packed matrices as rate determining features in starch hydrolysis
- (2015) Bin Zhang et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- A standardised static in vitro digestion method suitable for food – an international consensus
- (2014) M. Minekus et al. Food & Function
- Toward a New Philosophy of Preventive Nutrition: From a Reductionist to a Holistic Paradigm to Improve Nutritional Recommendations
- (2014) Anthony Fardet et al. Advances in Nutrition
- Influence of amylose content on cooking time and textural properties of white salted noodles
- (2012) Hwayoung Heo et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Pasting, paste, and gel properties of starch–hydrocolloid combinations
- (2011) James N. BeMiller CARBOHYDRATE POLYMERS
Become a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get StartedAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started