Interactions among macronutrients in wheat flour determine their enzymic susceptibility

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 415-425

  Bhattarai, Rewati R ^a   Dhital, Sushil ^a   Gidley, Michael J ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Food structure; In vitro hydrolysis; Lipids; Macronutrients; Non specific binding; Protein; Starch

Indexed keywords

LIPIDS; PHYSIOLOGICAL MODELS; PROTEINS; STARCH;

ENZYMIC HYDROLYSIS; FOOD STRUCTURES; HORMONAL RESPONSE; HUMAN DIET; IN VITRO HYDROLYSIS; IN-VITRO; MACRONUTRIENT; NON-SPECIFIC BINDING; PHYSIOLOGICAL RESPONSE; WHEAT FLOURS;

HYDROLYSIS;

EID: 84973160824     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.05.026     Document Type: Article

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