Studies on α-amylase degradation of retrograded starch gels from waxy maize and high-amylopectin potato
- 5 May 2000
- journal article
- Published by Elsevier in Carbohydrate Polymers
- Vol. 43 (1), 81-87
- https://doi.org/10.1016/s0144-8617(99)00205-2
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starchesCarbohydrate Polymers, 1998
- An In Vitro Method, Based on Chewing, To Predict Resistant Starch Content in Foods Allows Parallel Determination of Potentially Available Starch and Dietary FiberJournal of Nutrition, 1998
- Calibration of a size-exclusion chromatography system using fractions with defined amylopectin unit chainsJournal of Chromatography A, 1997
- The effect of retrogradation on enzyme susceptibility of sago starchCarbohydrate Polymers, 1997
- Nutritional Role of Resistant Starch: Chemical Structure vs Physiological FunctionAnnual Review of Nutrition, 1994
- Importance of glycemic index in diabetesThe American Journal of Clinical Nutrition, 1994
- Rice: a high or low glycemic index food?The American Journal of Clinical Nutrition, 1992
- In‐vivo and in‐vitro digestibility of starch in autoclaved pea and potato productsJournal of the Science of Food and Agriculture, 1992
- Digestion of polysaccharides of potato in the small intestine of manThe American Journal of Clinical Nutrition, 1987
- The effect of amylose content on insulin and glucose responses to ingested riceThe American Journal of Clinical Nutrition, 1984