Copertina

Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility

Fuente: Wiley Open Access

Salvato in:

Dettagli Bibliografici
Autori principali:	Özge Güven, İlkay Şensoy
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2024
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

Documenti analoghi

Effects of yeast β‐glucan on gelatinization, structure and digestibility of potato starch
di: Lin Zhang, et al.
Pubblicazione: (2024)

Understanding regulating effects of protein–anionic octenyl succinic anhydride‐modified starch interactions on the structural, rheological, digestibility and release properties of starch
di: Yihui Li, et al.
Pubblicazione: (2024)

The structural, thermal, and nutritional characteristics of embedded corn starch after gelatinization and digestive enzyme treatment
di: Wenjuan Feng, et al.
Pubblicazione: (2025)

Effects of soy protein isolate interaction with brown rice starch on the multiscale structure of brown rice bread
di: Yuan‐yuan Wang, et al.
Pubblicazione: (2024)

Effects of microwave treatment on structural and functional properties of germinated corn starch
di: Yulu Dong, et al.
Pubblicazione: (2024)

Sub‐high amylose maize starch: an ideal substrate to generate starch with lower digestibility by fermentation of Qu
di: Wenhao Wu, et al.
Pubblicazione: (2024)

Effect of co‐fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae on the structural, physicochemical, and digestibility properties of lotus starch
di: Yu‐Ting Zhao, et al.
Pubblicazione: (2025)

Modulating chestnut starch digestibility by heat–moisture synergistic recrystallization treatment: from condition optimization, physical properties to structural aspects
di: Lu Li, et al.
Pubblicazione: (2026)

Rice with lower amylose content could have reduced starch digestibility due to crystallized resistant starch synthesized by linearized amylopectin
di: Upasana Sahoo, et al.
Pubblicazione: (2024)

Effect of warm water soaking for raw rough rice on in vitro starch digestibility of cooked rice
di: Sukanya Thuengtung, et al.
Pubblicazione: (2025)

Effects of separation method of rice starch granules on their properties and structure
di: Xinyu Wang, et al.
Pubblicazione: (2026)

Gamma irradiation induced structure changes of corn starch: a combined effects of amylose and moisture contents
di: Benxi Wei, et al.
Pubblicazione: (2025)

Influence of production area and storage on starch digestibility and glycemic properties of rice flour
di: Chiemerie Famous Nwaeche, et al.
Pubblicazione: (2026)

Psyllium‐enriched mashed potatoes: impact of texture, rheology, and oral processing on starch digestion
di: Daria S. Khramova, et al.
Pubblicazione: (2025)

Structural modification of starch by pullulanase improves the quality of sweet potato starch noodles
di: Xue Li, et al.
Pubblicazione: (2025)

Role of pea protein isolate in modulating pea starch digestibility: insights from physicochemical and microstructural analysis
di: Jiwei Kuang, et al.
Pubblicazione: (2024)

Short‐range molecular order is the driving factor for starch digestibility and texture of alginate‐encapsulated rice beads
di: Senbin Cao, et al.
Pubblicazione: (2024)

Characterization on the physicochemical and digestion properties of potato starch modified by the extract from Rhinacanthus nasutus (L.) KURZ
di: Junyu Liu, et al.
Pubblicazione: (2025)

Maize‐derived arabinoxylans modulate starch pasting, gel structure, and retrogradation
di: Nicola Gasparre, et al.
Pubblicazione: (2025)

The effects of adding various starches on the structures of restructured potato‐based dough and the oil uptake of potato chips
di: Jin Zhang, et al.
Pubblicazione: (2024)

Tuber crops could be a potential food component for lowering starch digestibility and estimated glycemic index in rice
di: Awadhesh Kumar, et al.
Pubblicazione: (2024)

The effect of amylose/amylopectin ratio on the stability of starch‐O/W emulsion
di: Rui Ou, et al.
Pubblicazione: (2026)

Effect of glyceryl monopalmitate on the gelatinization, rheological and retrogradation properties of Japonica rice starch
di: Yuexi Yang, et al.
Pubblicazione: (2024)

Preparation of composite film based on corn starch and soybean fiber composites blended in 1‐ethyl‐3‐methylimidazolium chloride
di: Zhe Zhao, et al.
Pubblicazione: (2024)

The modulatory effect of pea resistant starch on hyperlipidemia in high fat diet‐induced obese mice is related to their supramolecular structural features
di: Yan Li, et al.
Pubblicazione: (2025)

Oil‐in‐water emulsion activity and stability of short‐term retrograded starches depend on starch molecular size, amylose content, and amylopectin chain length
di: Songnan Li, et al.
Pubblicazione: (2024)

Enhancing the stability of tocotrienol nanoemulsion developed using ultrasonic treatment with amphiphilic starch nanoparticles serving as the matrix
di: Gitanjali Gautam, et al.
Pubblicazione: (2025)

Chemometrics analysis of the flow and thermal properties of cardaba banana starch
di: Babatunde Olawoye, et al.
Pubblicazione: (2024)

Fabrication and characterization of complex coacervates utilizing gelatin and carboxymethyl starch
di: Yiling Zhang, et al.
Pubblicazione: (2024)

Engineering waxy wheat with customized starch properties by integrated breeding and identification of key residues governing Granule‐bound starch synthase I TaGBSSI function
di: Na Lin, et al.
Pubblicazione: (2026)

Correlation analysis of starch anti‐digestive properties, prebiotic properties and geographic and climate features of Shanxi foxtail millet from three different latitude regions
di: Li‐chao Zhang, et al.
Pubblicazione: (2025)

Short‐chain fatty acid and gut microbiota character following synergistic in vitro fermentation of resistant starch–dietary fiber complexes from tiger nuts
di: Min Zhuang, et al.
Pubblicazione: (2026)

Effects of potassium fertilization on grain yield, taste quality, and starch characteristics of rice (Oryza sativa L.) grain
di: Aihua Liu, et al.
Pubblicazione: (2024)

Modified starch on quality of low moisture extruded soybean protein‐wheat gluten
di: Tian Zhang, et al.
Pubblicazione: (2025)

Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibility
di: Clelia Covino, et al.
Pubblicazione: (2024)

Role of glutathione and cysteine in acrylamide metabolism during in vitro and in vivo digestion
di: Burçe Ataç Mogol, et al.
Pubblicazione: (2026)

A novel isolation technique for sweetpotato starch and its application in thermal property characterization
di: Lingxiao Zhao, et al.
Pubblicazione: (2024)

Influence of pectin esterification degree on the characteristics of indica rice starch‐pectin composite gels
di: Niannian Wang, et al.
Pubblicazione: (2025)

Comparison of starches from different sources and coated in different ways for preventing the adhesion of fresh noodles during storage
di: Bin Xu, et al.
Pubblicazione: (2025)

Sugar/sugar alcohol with glycerol as co‐plasticizers for high‐content starch/PBAT blown films: from fine structure to physicochemical properties
di: Yuntong Wu, et al.
Pubblicazione: (2024)