Results 261 to 270 of about 745,271 (354)
Some of the next articles are maybe not open access.
Food Chemistry, 2022
Recent developments of hot-extrusion 3D printing (HE-3DP) have made it possible to manipulate starch digestibility. This work investigated the regulating mechanism of starch-catechin (EC) interactions on rice starch digestibility during HE-3DP by using ...
Ling Chen, Bo Zheng, Zhipeng Qiu
exaly +2 more sources
Recent developments of hot-extrusion 3D printing (HE-3DP) have made it possible to manipulate starch digestibility. This work investigated the regulating mechanism of starch-catechin (EC) interactions on rice starch digestibility during HE-3DP by using ...
Ling Chen, Bo Zheng, Zhipeng Qiu
exaly +2 more sources
Carbohydrate Polymers, 2021
The effects of anthocyanins on in vitro and in vivo digestibility of rice starch were evaluated in this study. Then, the effects of anthocyanins on physicochemical properties of rice starch and on starch digestive enzymes (α-amylase and α-glucosidase) were investigated to understand the mechanism of the effects of anthocyanins on starch digestibility ...
Lange Miao +5 more
openaire +3 more sources
The effects of anthocyanins on in vitro and in vivo digestibility of rice starch were evaluated in this study. Then, the effects of anthocyanins on physicochemical properties of rice starch and on starch digestive enzymes (α-amylase and α-glucosidase) were investigated to understand the mechanism of the effects of anthocyanins on starch digestibility ...
Lange Miao +5 more
openaire +3 more sources
International Journal of Biological Macromolecules, 2023
The objective of the current research was to analyze the physicochemical, structural, and in vitro starch digestibility of Euryale ferox kernel starch (EFKS) in complexation with ferulic acid (FA) and quercetin (QR). XRD results have shown that FA and QR
Baby Devi Maibam, C. Nickhil, S. C. Deka
semanticscholar +1 more source
The objective of the current research was to analyze the physicochemical, structural, and in vitro starch digestibility of Euryale ferox kernel starch (EFKS) in complexation with ferulic acid (FA) and quercetin (QR). XRD results have shown that FA and QR
Baby Devi Maibam, C. Nickhil, S. C. Deka
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2023
Effects of heat moisture treatment (HMT), extrusion treatment (ET), and the combination treatment (HMT-ET) on microstructural, physicochemical properties, and starch digestibility of brown rice flour (BRF) were investigated.
Gaopeng Zhang +3 more
semanticscholar +1 more source
Effects of heat moisture treatment (HMT), extrusion treatment (ET), and the combination treatment (HMT-ET) on microstructural, physicochemical properties, and starch digestibility of brown rice flour (BRF) were investigated.
Gaopeng Zhang +3 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2023
The development of cereal foods with slow starch digestibility is important for the general improvement of human health. In this study, the quality properties of noodles with added okara, in vitro starch digestibility, and the underlying mechanisms of ...
Le Xie +6 more
semanticscholar +1 more source
The development of cereal foods with slow starch digestibility is important for the general improvement of human health. In this study, the quality properties of noodles with added okara, in vitro starch digestibility, and the underlying mechanisms of ...
Le Xie +6 more
semanticscholar +1 more source
Factors influencing the starch digestibility of starchy foods: A review.
Food Chemistry, 2022Starchy foods are a major energy source of the human diet, their digestion is closely related to human health. Most foods require lots of processing before eating, therefore, many factors can influence starch digestibility.
Zheng-Lei Yang +3 more
semanticscholar +1 more source
Food Chemistry, 2022
The effect of adding native or germinated quinoa flour to wheat flour on gluten structure, starch digestibility and quality properties in pasta was evaluated.
Bao-Dong Xing +9 more
semanticscholar +1 more source
The effect of adding native or germinated quinoa flour to wheat flour on gluten structure, starch digestibility and quality properties in pasta was evaluated.
Bao-Dong Xing +9 more
semanticscholar +1 more source
Food & Function, 2022
The nutritional design of personalized starchy foods has become a research hotspot in the field of food science. Driven by the immense functional and nutritional implications of starch-lipid binary interactions, this study is aimed at designing starch ...
Zi-Peng Liu, Ling Chen, Bo Zheng
semanticscholar +1 more source
The nutritional design of personalized starchy foods has become a research hotspot in the field of food science. Driven by the immense functional and nutritional implications of starch-lipid binary interactions, this study is aimed at designing starch ...
Zi-Peng Liu, Ling Chen, Bo Zheng
semanticscholar +1 more source