Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate

Food Chemistry

Volumn 188, Issue , 2015, Pages 559-568

  Zou, Wei ^a,b   Sissons, Mike ^c   Gidley, Michael J ^b   Gilbert, Robert G ^a,b   Warren, Frederick J ^b  

^a HUAZHONG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b UNIVERSITY OF QUEENSLAND   (Australia)

^c NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Gluten entrapment; Pasta structure; Starch digestion rate

Indexed keywords

HYDROLYSIS; KINETICS; PURIFICATION; STARCH;

COMBINED TECHNIQUES; COMPACT MICROSTRUCTURE; FIRST-ORDER RATE CONSTANTS; GLUTEN ENTRAPMENT; GLUTEN STRUCTURE; RATE COEFFICIENTS; STARCH DIGESTIONS; STARCH HYDROLYSIS;

RATE CONSTANTS;

GLUTEN; PEPSIN A; STARCH;

ARTICLE; CONFOCAL MICROSCOPY; CONTROLLED STUDY; COOKING; CULTIVAR; HYDROLYSIS; PASTA; SEMOLINA; CHEMISTRY; DIGESTION; FOOD; WHEAT;

COOKING; DIGESTION; FOOD; GLUTENS; HYDROLYSIS; STARCH; TRITICUM;

EID: 84930007457     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.05.032     Document Type: Article

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