A study of starch gelatinisation behaviour in hydrothermally-processed plant food tissues and implications for in vitro digestibility

Investigating the Mechanisms of Amylolysis of Starch Granules by Solution-State NMR

(2015) Andrew J. Baldwin et al.   BIOMACROMOLECULES

Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas

(2015) Yolanda Brummer et al.   FOOD RESEARCH INTERNATIONAL

Modelling of nutrient bioaccessibility in almond seeds based on the fracture properties of their cell walls

(2014) Terri Grassby et al.   Food & Function

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

(2014) Cathrina H. Edwards et al.   Food & Function

Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review

(2013) Shujun Wang et al.   Food & Function

The role of cotyledon cell structure during in vitro digestion of starch in navy beans

(2011) Thilo Berg et al.   CARBOHYDRATE POLYMERS

Analysis of starch amylolysis using plots for first-order kinetics

(2011) Peter J. Butterworth 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

Factors affecting strength and durability of densified biomass products

(2008) Nalladurai Kaliyan et al.   BIOMASS & BIOENERGY

Factors affecting the action of α-amylase on wheat starch: Effects of water availability. An enzymic and structural study

(2008) Neil Roder et al.   FOOD CHEMISTRY

In vitroDigestibility and Glycemic Response of Potato Starch is Related to Granule Size and Degree of Gelatinization

(2008) Javier Parada et al.   JOURNAL OF FOOD SCIENCE