Does viscosity or structure govern the rate at which starch granules are digested?

Carbohydrate Polymers

Volumn 136, Issue , 2016, Pages 667-675

  Hardacre, Allan K ^a,b   Lentle, Roger G ^a,b   Yap, Sia Yen ^a   Monro, John A ^b,c  

^a MASSEY UNIVERSITY   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

^c THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Amylolysis; Gelatinisation; Rheology; Shear rate; Starch digestion

Indexed keywords

GELATION; GRANULATION; PHYSIOLOGY; RHEOLOGY; STARCH; VISCOSITY;

AMYLOLYSIS; GELATINISATION; IN-VITRO DIGESTIONS; PHYSIOLOGICAL LEVELS; PHYSIOLOGICAL RANGE; STARCH DIGESTIONS; STARCH GRANULES; VANE GEOMETRY;

SHEAR DEFORMATION;

ALKALI; AMYLASE; GEL; STARCH;

CHEMISTRY; DIGESTION; GEL; HYDROLYSIS; METABOLISM; VISCOSITY;

ALKALIES; AMYLASES; DIGESTION; GELS; HYDROLYSIS; STARCH; VISCOSITY;

EID: 84943411631     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.08.060     Document Type: Article

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