Influence of chain length on α-1,4-D-glucan recrystallization and slowly digestible starch formation

Starch/Staerke

Volumn 60, Issue 10, 2008, Pages 551-558

  Robin, Frédéric ^a   Mérinat, Sylwie ^a   Simon, Agnès ^a   Lehmann, Undine ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Slowly digestible starch; Starch recrystallization; Starch structure; Sustained glucose release

Indexed keywords

CHROMATOGRAPHIC ANALYSIS; COLLOIDS; DYNAMIC POSITIONING; GELATION; GLUCOSE; MELTING POINT; METAL MELTING; PERCOLATION (SOLID STATE); RECRYSTALLIZATION (METALLURGY); STARCH;

AMORPHOUS; DEBRANCHING; MELTING TEMPERATURES; POTATO AMYLOPECTINS; RECRYSTALLIZATION; RECRYSTALLIZATION TEMPERATURES; SLOWLY DIGESTIBLE STARCH; SLOWLY DIGESTIBLE STARCHES; STARCH STRUCTURE; SUSTAINED GLUCOSE RELEASE;

DIFFUSERS (OPTICAL);

SOLANUM TUBEROSUM;

EID: 54949102000     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200800220     Document Type: Article

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