Effect of new type extrusion modification technology on supramolecular structure and in vitro glycemic release characteristics of starches with various estimated glycemic indices

Nowadays, the highly effective modified technology to starch with various digestibility is gaining interest in food science. Here, the interactions between glycemic release characteristics and fine supramolecular structure of cassava (ECS), potato (EPS), jackfruit seed (EJFSS), maize (EMS), wheat (E...

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Detalles Bibliográficos
Autores principales: Li, Bo, Zhang, Yanjun, Luo, Wanru, Liu, Jin, Huang, Chongxing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9423736/
https://www.ncbi.nlm.nih.gov/pubmed/36046133
http://dx.doi.org/10.3389/fnut.2022.985929

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9423736/
https://www.ncbi.nlm.nih.gov/pubmed/36046133
http://dx.doi.org/10.3389/fnut.2022.985929

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