234 related articles for article (PubMed ID: 33766339)
1. Structural changes of rice starch and activity inhibition of starch digestive enzymes by anthocyanins retarded starch digestibility.
Miao L; Xu Y; Jia C; Zhang B; Niu M; Zhao S
Carbohydr Polym; 2021 Jun; 261():117841. PubMed ID: 33766339
[TBL] [Abstract][Full Text] [Related]
2. Purple red rice bran anthocyanins reduce the digestibility of rice starch by forming V-type inclusion complexes.
Zhang W; Zhu H; Rong L; Chen Y; Yu Q; Shen M; Xie J
Food Res Int; 2023 Apr; 166():112578. PubMed ID: 36914341
[TBL] [Abstract][Full Text] [Related]
3. The influence of starch structure and anthocyanin content on the digestibility of Thai pigmented rice.
Ratseewo J; Warren FJ; Siriamornpun S
Food Chem; 2019 Nov; 298():124949. PubMed ID: 31260990
[TBL] [Abstract][Full Text] [Related]
4. Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch.
Wang H; Liu Y; Chen L; Li X; Wang J; Xie F
Food Chem; 2018 Mar; 242():323-329. PubMed ID: 29037696
[TBL] [Abstract][Full Text] [Related]
5. Effects of palm oil on structural and in vitro digestion properties of cooked rice starches.
Farooq AM; Dhital S; Li C; Zhang B; Huang Q
Int J Biol Macromol; 2018 Feb; 107(Pt A):1080-1085. PubMed ID: 28947222
[TBL] [Abstract][Full Text] [Related]
6. Neither low salivary amylase activity, cooling cooked white rice, nor single nucleotide polymorphisms in starch-digesting enzymes reduce glycemic index or starch digestibility: a randomized, crossover trial in healthy adults.
Wolever TMS; El-Sohemy A; Ezatagha A; Zurbau A; Jenkins AL
Am J Clin Nutr; 2021 Nov; 114(5):1633-1645. PubMed ID: 34293081
[TBL] [Abstract][Full Text] [Related]
7. Understanding the structural and digestion changes of starch in heat-moisture treated polished rice grains with varying amylose content.
Yang X; Chi C; Liu X; Zhang Y; Zhang H; Wang H
Int J Biol Macromol; 2019 Oct; 139():785-792. PubMed ID: 31400426
[TBL] [Abstract][Full Text] [Related]
8. In vitro digestibility and in vivo glucose response of native and physically modified rice starches varying amylose contents.
Van Hung P; Chau HT; Phi NT
Food Chem; 2016 Jan; 191():74-80. PubMed ID: 26258704
[TBL] [Abstract][Full Text] [Related]
9. Physicochemical properties and digestibility of eleven Vietnamese rice starches with varying amylose contents.
Huynh TD; Shrestha AK; Arcot J
Food Funct; 2016 Aug; 7(8):3599-608. PubMed ID: 27472300
[TBL] [Abstract][Full Text] [Related]
10. Fluidized-bed drying of black rice grains: Impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds.
Lang GH; Lindemann IDS; Goebel JT; Ferreira CD; Acunha TDS; de Oliveira M
J Food Sci; 2020 Jun; 85(6):1717-1724. PubMed ID: 32406950
[TBL] [Abstract][Full Text] [Related]
11. Phytic acid content may affect starch digestibility and glycemic index value of rice (Oryza sativa L.).
Kumar A; Sahu C; Panda PA; Biswal M; Sah RP; Lal MK; Baig MJ; Swain P; Behera L; Chattopadhyay K; Sharma S
J Sci Food Agric; 2020 Mar; 100(4):1598-1607. PubMed ID: 31773736
[TBL] [Abstract][Full Text] [Related]
12. Extraction and characterization of starch granule-associated proteins from rice that affect in vitro starch digestibility.
Ye X; Zhang Y; Qiu C; Corke H; Sui Z
Food Chem; 2019 Mar; 276():754-760. PubMed ID: 30409658
[TBL] [Abstract][Full Text] [Related]
13. Combined effects of starch fine molecular structures and water content on starch digestibility of cooked white rice.
Yi X; Li E; Yu S; Zhang X; Yang C; Shao S; Gilbert RG; Li C
Int J Biol Macromol; 2022 Aug; 215():192-202. PubMed ID: 35728634
[TBL] [Abstract][Full Text] [Related]
14. The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains.
Syahariza ZA; Sar S; Hasjim J; Tizzotti MJ; Gilbert RG
Food Chem; 2013 Jan; 136(2):742-9. PubMed ID: 23122122
[TBL] [Abstract][Full Text] [Related]
15. Susceptibility of glutinous rice starch to digestive enzymes.
Guo L; Zhang J; Hu J; Li X; Du X
Carbohydr Polym; 2015 Sep; 128():154-62. PubMed ID: 26005151
[TBL] [Abstract][Full Text] [Related]
16. Effect of endogenous proteins and lipids on starch digestibility in rice flour.
Ye J; Hu X; Luo S; McClements DJ; Liang L; Liu C
Food Res Int; 2018 Apr; 106():404-409. PubMed ID: 29579941
[TBL] [Abstract][Full Text] [Related]
17. Valuation of the significant hypoglycemic activity of black currant anthocyanin extract by both starch structure transformation and glycosidase activity inhibition.
Meng X; Liu R; Xie J; Li L; Yu K; Liu J; Zhang Y; Wang H
Int J Biol Macromol; 2024 Jun; 269(Pt 1):132112. PubMed ID: 38714278
[TBL] [Abstract][Full Text] [Related]
18. Inhibition mechanism of diacylated anthocyanins from purple sweet potato (Ipomoea batatas L.) against α-amylase and α-glucosidase.
Yang Y; Zhang JL; Shen LH; Feng LJ; Zhou Q
Food Chem; 2021 Oct; 359():129934. PubMed ID: 33940476
[TBL] [Abstract][Full Text] [Related]
19. Influence of moisture and amylose on the physicochemical properties of rice starch during heat treatment.
Yang Z; Hao H; Wu Y; Liu Y; Ouyang J
Int J Biol Macromol; 2021 Jan; 168():656-662. PubMed ID: 33220369
[TBL] [Abstract][Full Text] [Related]
20. Modification of rice starch using a combination of autoclaving and triple enzyme treatment: Structural, physicochemical and digestibility properties.
Li H; Gui Y; Li J; Zhu Y; Cui B; Guo L
Int J Biol Macromol; 2020 Feb; 144():500-508. PubMed ID: 31857174
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
