Effect of removal of endogenous non-starch components on the structural, physicochemical properties, and in vitro digestibility of highland barley starch

Investigation on molecular and morphology changes of protein and starch in rice kernel during cooking

(2020) Ling Zhu et al.   FOOD CHEMISTRY

Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophylla

(2020) Yueping Ding et al.   FOOD HYDROCOLLOIDS

Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch

(2020) Yangyue Ding et al.   FOOD HYDROCOLLOIDS

Physicochemical properties and in vitro digestibility of lotus seed starch-lecithin complexes prepared by dynamic high pressure homogenization

(2020) Yixin Zheng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The effects of internal endosperm lipids on starch properties: Evidence from rice mutant starches

(2019) Xiuqiong Zhang et al.   JOURNAL OF CEREAL SCIENCE

Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts

(2019) Edith Agama-Acevedo et al.   JOURNAL OF CEREAL SCIENCE

Effects of amylose content and enzymatic debranching on the properties of maize starch-glycerol monolaurate complexes

(2019) Pengfei Liu et al.   CARBOHYDRATE POLYMERS

Non-starch constituents influence the in vitro digestibility of naked oat (Avena nuda L.) starch

(2019) Minyue Tang et al.   FOOD CHEMISTRY

The adsorption of α-amylase on barley proteins affects the in vitro digestion of starch in barley flour

(2018) Wenwen Yu et al.   FOOD CHEMISTRY

Insights into the crystallinity and in vitro digestibility of chestnut starch during thermal processing

(2018) Wenjun Bao et al.   FOOD CHEMISTRY

Effect of endogenous proteins and lipids on starch digestibility in rice flour

(2018) Jiangping Ye et al.   FOOD RESEARCH INTERNATIONAL

Effect of guar gum on the physicochemical properties and in vitro digestibility of lotus seed starch

(2018) Mingjing Zheng et al.   FOOD CHEMISTRY

Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami

(2018) In Young Bae et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends

(2018) Cuihong Yang et al.   FOOD CHEMISTRY

Impact of native form oat β-glucan on starch digestion and postprandial glycemia

(2017) Jie Zhang et al.   JOURNAL OF CEREAL SCIENCE

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

In-vitro digestibility, rheology, structure, and functionality of RS3 from oat starch

(2016) Asima Shah et al.   FOOD CHEMISTRY

Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate

(2015) Wei Zou et al.   FOOD CHEMISTRY

Prediction of total fat, fatty acid composition and nutritional parameters in fish fillets using MID-FTIR spectroscopy and chemometrics

(2013) Maylet Hernández-Martínez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rice starch vs. rice flour: Differences in their properties when modified by heat–moisture treatment

(2012) Santhanee Puncha-arnon et al.   CARBOHYDRATE POLYMERS

Starch retrogradation studied by thermogravimetric analysis (TGA)

(2011) Yaoqi Tian et al.   CARBOHYDRATE POLYMERS

Determination of the structural changes by FT-IR, Raman, and CP/MAS 13C NMR spectroscopy on retrograded starch of maize tortillas

(2011) A. Flores-Morales et al.   CARBOHYDRATE POLYMERS

The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility

(2011) Alejandra Regand et al.   FOOD CHEMISTRY

Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents

(2010) Hyun-Jung Chung et al.   FOOD HYDROCOLLOIDS

Physicochemical characteristics of waxy rice starch influencing the in vitro digestibility of a starch gel

(2009) Tomoko Sasaki et al.   FOOD CHEMISTRY

Starch digestibility in food matrix: a review

(2009) Jaspreet Singh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY