Results 331 to 340 of about 496,317 (381)

Effects of Chain Length and Degree of Unsaturation of Fatty Acids on Structure and in Vitro Digestibility of Starch-Protein-Fatty Acid Complexes.

Journal of Agricultural and Food Chemistry, 2018
The effects of chain length and degree of unsaturation of fatty acids (FAs) on structure and in vitro digestibility of starch-protein-FA complexes were investigated in model systems.
Mengge Zheng, Chen Chao, Jinglin Yu, L. Copeland, Shuo Wang, Shujun Wang   +5 more
semanticscholar   +1 more source

The microstructure of starchy food modulates its digestibility

Critical reviews in food science and nutrition, 2018
Starch is the main carbohydrate in human nutrition and shows a range of desired food properties. It has been demonstrated that fast digestion of starchy food can induce many health issues (e.g., hyperglycaemia, diabetes, etc.); therefore, how to modulate
Jinhu Tian, Y. Ogawa, John Shi, Shiguo Chen, Huiling Zhang, Donghong Liu, Xingqian Ye   +6 more
semanticscholar   +1 more source

Digestibility and supramolecular structural changes of maize starch by non-covalent interactions with gallic acid.

Food & Function, 2017
The effects of non-covalent interactions between gallic acid (GA) and starch on starch digestibility and supramolecular structural changes (short-range ordered molecular structure, crystalline structure, lamellar structure and fractal structure) were ...
C. Chi, Xiaoxi Li, Yiping Zhang, Ling Chen, Lin Li, Zhijiang Wang   +5 more
semanticscholar   +1 more source

Structural Orders of Wheat Starch Do Not Determine the In Vitro Enzymatic Digestibility.

Journal of Agricultural and Food Chemistry, 2017
In this study, we elucidated the underlying mechanisms that are responsible for the rate-limiting step for wheat starch digestion. Wheat starch samples with a degree of gelatinization (DG) ranging from 0 to 100% were prepared.
Shujun Wang, Shaokang Wang, Lu Liu, Shuo Wang, L. Copeland   +4 more
semanticscholar   +1 more source

Nanocomplexation between curcumin and soy protein isolate: influence on curcumin stability/bioaccessibility and in vitro protein digestibility.

Journal of Agricultural and Food Chemistry, 2015
The complexation of nanoparticles in unheated and heated (at 75-95°) soy protein isolate (SPI) with curcumin and the effects on curcumin stability/bioaccessibility and in vitro protein digestibility were investigated.
Fei-Ping Chen, Bian-Sheng Li, Chuan-he Tang   +2 more
semanticscholar   +1 more source

Heating Reduces Proso Millet Protein Digestibility via Formation of Hydrophobic Aggregates.

Journal of Agricultural and Food Chemistry, 2017
Proso millet protein has reported structural similarities with sorghum. In order to explore the potential of this crop as an alternative protein source for people with gluten sensitivity, in vitro protein digestibility was analyzed. Dehulled proso millet
Paridhi Gulati, Aixia Li, D. Holding, D. Santra, Yue Zhang, D. Rose   +5 more
semanticscholar   +1 more source

Digest

Journal of Sport & Exercise Psychology, 2023
Kim, Gammage, Erica, Bennett, Alyson, Crozier, Alison, Ede, Matt, Hoffman, Seungmin, Lee, Sascha, Leisterer, Sean, Locke, Desi, McEwan, Kathleen, Mellano, Eva, Pila, Matthew, Stork   +11 more
  +12 more sources

Digest

Journal of Sport & Exercise Psychology, 2022
Kim, Gammage, Jeff, Caron, Alyson, Crozier, Alison, Ede, Matt, Hoffman, Christopher, Hill, Sascha, Leisterer, Sean, Locke, Desi, McEwan, Kathleen, Mellano, Eva, Pila, Matthew, Stork   +11 more
openaire   +17 more sources

In vitro digestibility of ultrasound‐treated corn starch

, 2017
Ultrasound technologies are increasingly used for the production of modified starches. An accurate understanding of the effects of ultrasound treatment on the morphological and functional properties of starch granules and dispersions is still under ...
P. Flores‐Silva, C. Roldán-Cruz, G. Chavez-Esquivel, E. J. Vernon‐Carter, L. Bello‐Pérez, J. Álvarez-Ramírez   +5 more
semanticscholar   +1 more source

Digestibility of Glyoxal-Glycated β-Casein and β-Lactoglobulin and Distribution of Peptide-Bound Advanced Glycation End Products in Gastrointestinal Digests.

Journal of Agricultural and Food Chemistry, 2017
This work reports the influence of glyoxal (GO)-derived glycation on the gastrointestinal enzymatic hydrolysis of β-lactoglobulin and β-casein. Reduced digestibility of glycated proteins was found in both gastric and intestinal stage.
Di Zhao, Lin Li, Thao T. Le, L. B. Larsen, Guoying Su, Yi Liang, Bing Li   +6 more
semanticscholar   +1 more source