Structural properties in relation to oral enzymatic digestibility of starch gels based on pure starch components and high amylose content

Author： Vesterinen E. Myllarinen P. Forssell P. Soderling E. Autio K.

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.16, Iss.2, 2002-03, pp. : 161-167

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Rheological properties of mixed starch- -carrageenan gels in relation to enzymatic digestibility

By Autio K. Vesterinen E. Stolt M.

Food Hydrocolloids, Vol. 16, Iss. 2, 2002-03 ,pp. : 169-174

Elsevier

Access to resources Recommend Favorite

Surface characterization and dissolution properties of high amylose corn starch-pectin coatings

By Dimantov A. Kesselman E. Shimoni E.

Food Hydrocolloids, Vol. 18, Iss. 1, 2004-01 ,pp. : 29-37

Elsevier

Access to resources Recommend Favorite

Effect of domestic processing methods on the starch, non-starch polysaccharides and in vitro starch and protein digestibility of three varieties of rice with varying levels of amylose

By Sagum R. Arcot J.

Food Chemistry, Vol. 70, Iss. 1, 2000-07 ,pp. : 107-111

Elsevier

Access to resources Recommend Favorite

High insoluble fibre content increases in vitro starch digestibility in partially baked breads

By Ronda Felicidad Rivero Pablo Caballero Pedro A. Quilez Joan

International Journal of Food Sciences and Nutrition, Vol. 63, Iss. 8, 2012-12 ,pp. : 971-977

Informa Healthcare

Access to resources Recommend Favorite

Structural properties of protein-stabilized starch-based supercritical fluid extrudates

By Alavi S.H. Gogoi B.K. Khan M. Bowman B.J. Rizvi S.S.H.

Food Research International, Vol. 32, Iss. 2, 1999-03 ,pp. : 107-118

Elsevier

Access to resources Recommend Favorite