Effect of single-, dual-, and triple-retrogradation treatments on in vitro digestibility and structural characteristics of waxy wheat starch

Food Chemistry

Volumn 157, Issue , 2014, Pages 373-379

  Hu, Xiao Pei ^a   Xie, Yao Yu ^a   Jin, Zheng Yu ^b   Xu, Xue Ming ^b   Chen, Han Qing ^a  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Digestibility; Retrogradation; Slowly digestible starch; Structural characteristics; Waxy wheat starch

Indexed keywords

CYCLODEXTRINS; GELATION; SCANNING ELECTRON MICROSCOPY; X RAY DIFFRACTION;

DIGESTIBILITY; RETROGRADATION; SLOWLY DIGESTIBLE STARCH; STRUCTURAL CHARACTERISTICS; WAXY WHEAT;

STARCH;

AMYLOPECTIN; AMYLOSE; STARCH; UNCLASSIFIED DRUG; WAXY WHEAT STARCH;

ARTICLE; CRYSTALLIZATION; ENTHALPY; GELATINIZATION; IN VITRO STUDY; PROTEIN DEGRADATION; PROTEIN INTERACTION; PROTEIN STRUCTURE; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTY; TEMPERATURE; X RAY DIFFRACTION; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; PROCEDURES; THERMODYNAMICS; WHEAT;

AMYLOPECTIN; AMYLOSE; CALORIMETRY, DIFFERENTIAL SCANNING; IN VITRO TECHNIQUES; STARCH; THERMODYNAMICS; TRITICUM;

EID: 84896121625     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.065     Document Type: Article

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