Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vitro starch digestibility and estimated glycaemic properties of Chinese steamed buns
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vitro starch digestibility and estimated glycaemic properties of Chinese steamed buns
Authors
Keywords
Physicochemical properties, Starch digestibility, Estimated glycaemic index, High amylose maize starch, Steamed bun
Journal
JOURNAL OF CEREAL SCIENCE
Volume -, Issue -, Pages 103176
Publisher
Elsevier BV
Online
2021-01-23
DOI
10.1016/j.jcs.2021.103176
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach
- (2020) Burcu Karakelle et al. JOURNAL OF CEREAL SCIENCE
- Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour
- (2019) Fan Zhu et al. Food Bioscience
- Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters
- (2019) Perla A. Magallanes-Cruz et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Role of resistant starch on diabetes risk factors in people with prediabetes: Design, conduct, and baseline results of the STARCH trial
- (2018) Kara L. Marlatt et al. Contemporary Clinical Trials
- Rheological and Microstructural Characterization of Wheat Dough Formulated with High Levels of Resistant Starch
- (2018) Carlos Gabriel Arp et al. Food and Bioprocess Technology
- High amylose wheat starch increases the resistance to deformation of wheat flour dough
- (2018) Thu H. McCann et al. JOURNAL OF CEREAL SCIENCE
- High-Amylose Resistant Starch as a Functional Ingredient in Breads: a Technological and Microstructural Approach
- (2018) Carlos Gabriel Arp et al. Food and Bioprocess Technology
- Resistant starch production in wheat bread: effect of ingredients, baking conditions and storage
- (2016) Olga Amaral et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread
- (2016) Fan Zhu et al. FOOD CHEMISTRY
- Textural and Sensory Attributes of Steamed Bread Fortified with High-Amylose Maize Starch
- (2016) Sunan Wang et al. JOURNAL OF TEXTURE STUDIES
- Value Added of Resistant Starch Maize-Based Matrices in Breadmaking: Nutritional and Functional Assessment
- (2014) Concha Collar et al. Food and Bioprocess Technology
- Effect of Maize Resistant Starch and Transglutaminase: A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough
- (2014) Diana B. O. Sanchez et al. Food and Bioprocess Technology
- Influence of ingredients and chemical components on the quality of Chinese steamed bread
- (2014) Fan Zhu FOOD CHEMISTRY
- Physical properties and enzyme susceptibility of rice and high-amylose maize starch mixtures
- (2013) Fan Zhu et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits
- (2010) Laura Laguna et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Farinograph properties and bread quality of flours supplemented with resistant starch
- (2009) Serpil Ozturk et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- RVA and Farinograph Properties Study on Blends of Resistant Starch and Wheat Flour
- (2008) Lei FU et al. Agricultural Sciences in China
- Pasting Behavior of Amylose, Amylopectin and Their Mixtures as Determined by RVA Curves and First Derivatives
- (2008) Réka Juhász et al. STARCH-STARKE
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now