Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread

Causal relations among starch chain-length distributions, short-term retrogradation and cooked rice texture

(2020) Cheng Li et al.   FOOD HYDROCOLLOIDS

Parameterizing starch chain-length distributions for structure-property relations

(2020) Cheng Li et al.   CARBOHYDRATE POLYMERS

Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making

(2020) Kang Xu et al.   FOOD CHEMISTRY

Combined crystalline, lamellar and granular structural insights into in vitro digestion rate of native starches

(2020) Cheng Li et al.   FOOD HYDROCOLLOIDS

Investigating cooked rice textural properties by instrumental measurements

(2020) Keyu Tao et al.   Food Science and Human Wellness

In vitro digestion rate of fully gelatinized rice starches is driven by molecular size and amylopectin medium-long chains

(2020) Cheng Li et al.   CARBOHYDRATE POLYMERS

Kinetic study of staling in breads with high-amylose resistant starch

(2020) Carlos Gabriel Arp et al.   FOOD HYDROCOLLOIDS

Dietary polyphenols modulate starch digestion and glycaemic level: a review

(2019) Lijun Sun et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

High-amylose rice: Starch molecular structural features controlling cooked rice texture and preference

(2019) Keyu Tao et al.   CARBOHYDRATE POLYMERS

Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa

(2019) Ballester-Sánchez et al.   Foods

Relations between changes in starch molecular fine structure and in thermal properties during rice grain storage

(2019) Fangting Gu et al.   FOOD CHEMISTRY

Effect of liquid fermentation on bread fortified with Lycium ruthenicum: A quality attribute and in vitro digestibility study

(2019) Hua Wang et al.   FOOD CHEMISTRY

Quinoa protein: Composition, structure and functional properties

(2019) Samira Dakhili et al.   FOOD CHEMISTRY

Distribution of short to medium amylose chains are major controllers of in vitro digestion of retrograded rice starch

(2019) Bo Gong et al.   FOOD HYDROCOLLOIDS

Development of a novel model dough based on mechanically activated cassava starch and gluten protein: Application in bread

(2019) Rong Liu et al.   FOOD CHEMISTRY

Physical quality and in vitro starch digestibility of biscuits as affected by addition of soluble dietary fiber from defatted rice bran

(2019) Mengyun Jia et al.   FOOD HYDROCOLLOIDS

Isolation of red quinoa fibre by wet and dry milling and application as a potential functional bakery ingredient

(2019) J. Ballester-Sánchez et al.   FOOD HYDROCOLLOIDS

Quinoa starch: Structure, properties, and applications

(2018) Guantian Li et al.   CARBOHYDRATE POLYMERS

Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths

(2018) Mario M. Martinez et al.   CARBOHYDRATE POLYMERS

Improved methodology for analyzing relations between starch digestion kinetics and molecular structure

(2018) Wenwen Yu et al.   FOOD CHEMISTRY

Specific ratio of A-to B-type wheat starch granules improves the quality of gluten-free breads: Optimizing dough viscosity and pickering stabilization

(2018) Laura Roman et al.   FOOD HYDROCOLLOIDS

Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb

(2018) Laura Roman et al.   FOOD CHEMISTRY

Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread

(2017) Naifu Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch

(2016) Hongyan Li et al.   CARBOHYDRATE POLYMERS

Nutritional and health benefits of quinoa ( Chenopodium quinoa Willd.)

(2016) Semra Navruz-Varli et al.   JOURNAL OF CEREAL SCIENCE

Effect of quinoa flour on gluten-free bread batter rheology and bread quality

(2016) Gulsum M. Turkut et al.   JOURNAL OF CEREAL SCIENCE

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

(2015) Wei Zou et al.   FOOD CHEMISTRY

Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano

(2015) Fatima Abderrahim et al.   FOOD CHEMISTRY

Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

(2015) Chong Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Diurnal changes in Sorghum leaf starch molecular structure

(2015) Cheng Li et al.   PLANT SCIENCE

Interactions between starch and phenolic compound

(2015) Fan Zhu   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

The Role of Glycemic Index and Glycemic Load In Cardiovascular Disease And Its Risk Factors: A Review of The Recent Literature

(2013) Arash Mirrahimi et al.   Current Atherosclerosis Reports

Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity

(2009) Maud Petitot et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY