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Journal Abstract Search

294 related items for PubMed ID: 26616960

  • 1. The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch-gluten matrices.
    Contardo I, Parada J, Leiva A, Bouchon P.
    Food Chem; 2016 Apr 15; 197(Pt A):353-8. PubMed ID: 26616960
    [Abstract] [Full Text] [Related]

  • 2. In vivo study on the slow release of glucose in vacuum fried matrices.
    Contardo I, Villalón M, Bouchon P.
    Food Chem; 2018 Apr 15; 245():432-438. PubMed ID: 29287392
    [Abstract] [Full Text] [Related]

  • 3. Effects of Starch on the Digestibility of Gluten under Different Thermal Processing Conditions.
    Wen W, Li S, Gu Y, Wang S, Wang J.
    J Agric Food Chem; 2019 Jun 26; 67(25):7120-7127. PubMed ID: 31026160
    [Abstract] [Full Text] [Related]

  • 4. Development of polyphenol-enriched vacuum and atmospheric fried matrices: Evaluation of quality parameters and in vitro bioavailability of polyphenols.
    Dueik V, Bouchon P.
    Food Res Int; 2016 Oct 26; 88(Pt A):166-172. PubMed ID: 28847397
    [Abstract] [Full Text] [Related]

  • 5. Multiscale Structural Changes of Wheat and Yam Starches during Cooking and Their Effect on in Vitro Enzymatic Digestibility.
    Wang S, Wang S, Guo P, Liu L, Wang S.
    J Agric Food Chem; 2017 Jan 11; 65(1):156-166. PubMed ID: 27936676
    [Abstract] [Full Text] [Related]

  • 6. In Vitro Digestibility of Nanoporous Wheat Starch Aerogels.
    Ubeyitogullari A, Brahma S, Rose DJ, Ciftci ON.
    J Agric Food Chem; 2018 Sep 12; 66(36):9490-9497. PubMed ID: 30130963
    [Abstract] [Full Text] [Related]

  • 7. Structural Orders of Wheat Starch Do Not Determine the In Vitro Enzymatic Digestibility.
    Wang S, Wang S, Liu L, Wang S, Copeland L.
    J Agric Food Chem; 2017 Mar 01; 65(8):1697-1706. PubMed ID: 28161950
    [Abstract] [Full Text] [Related]

  • 8. Differences in endosperm cell wall integrity in wheat (Triticum aestivum L.) milling fractions impact on the way starch responds to gelatinization and pasting treatments and its subsequent enzymatic in vitro digestibility.
    Korompokis K, De Brier N, Delcour JA.
    Food Funct; 2019 Aug 01; 10(8):4674-4684. PubMed ID: 31292590
    [Abstract] [Full Text] [Related]

  • 9. Physicochemical characterization of wheat starch and variation of fatty acid composition in deep-fried dough sticks with different treatments.
    Liu Y, Hu X, Jian X, Guo L, Xiao J, Li X.
    J Food Sci; 2024 Jul 01; 89(7):4205-4215. PubMed ID: 38847754
    [Abstract] [Full Text] [Related]

  • 10. Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp.
    Giraldo Toro A, Gibert O, Briffaz A, Ricci J, Dufour D, Tran T, Bohuon P.
    Carbohydr Polym; 2016 Aug 20; 147():426-435. PubMed ID: 27178949
    [Abstract] [Full Text] [Related]

  • 11. Understanding the molecular weight distribution, in vitro digestibility and rheological properties of the deep-fried wheat starch.
    Yang Y, Li T, Li Y, Qian H, Qi X, Zhang H, Wang L.
    Food Chem; 2020 Nov 30; 331():127315. PubMed ID: 32593039
    [Abstract] [Full Text] [Related]

  • 12. The Glycemic Potential of White and Red Rice Affected by Oil Type and Time of Addition.
    Kaur B, Ranawana V, Teh AL, Henry CJ.
    J Food Sci; 2015 Oct 30; 80(10):H2316-21. PubMed ID: 26352188
    [Abstract] [Full Text] [Related]

  • 13. Effects of HMW-GSs at Glu-B1 locus on starch-protein interaction and starch digestibility during thermomechanical processing of wheat dough.
    Peng P, Wang X, Liao M, Zou X, Ma Q, Zhang X, Hu X.
    J Sci Food Agric; 2023 Mar 15; 103(4):2134-2145. PubMed ID: 36397183
    [Abstract] [Full Text] [Related]

  • 14. Enhanced B-type starch granules proportion modulates starch-gluten interactions during the thermal processing of reconstituted doughs.
    Lin Q, Liang W, Shen H, Niu L, Zhao W, Li W.
    Food Chem; 2024 Oct 01; 454():139712. PubMed ID: 38795618
    [Abstract] [Full Text] [Related]

  • 15. Dynamic behaviors of protein and starch and interactions associated with glutenin composition in wheat dough matrices during sequential thermo-mechanical treatments.
    Peng P, Wang X, Zou X, Zhang X, Hu X.
    Food Res Int; 2022 Apr 01; 154():110986. PubMed ID: 35337560
    [Abstract] [Full Text] [Related]

  • 16. Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion.
    Smith F, Pan X, Bellido V, Toole GA, Gates FK, Wickham MS, Shewry PR, Bakalis S, Padfield P, Mills EN.
    Mol Nutr Food Res; 2015 Oct 01; 59(10):2034-43. PubMed ID: 26202208
    [Abstract] [Full Text] [Related]

  • 17. Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review.
    Wang S, Copeland L.
    Food Funct; 2013 Nov 01; 4(11):1564-80. PubMed ID: 24096569
    [Abstract] [Full Text] [Related]

  • 18. The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour.
    Xing B, Zhang Z, Zhu M, Teng C, Zou L, Liu R, Zhang L, Yang X, Ren G, Qin P.
    Food Chem; 2023 Jan 15; 399():133976. PubMed ID: 35998497
    [Abstract] [Full Text] [Related]

  • 19. Gelatinized wheat starch influences crystallization behaviour and structure of roll-in shortenings in laminated bakery products.
    Mattice KD, Marangoni AG.
    Food Chem; 2018 Mar 15; 243():396-402. PubMed ID: 29146355
    [Abstract] [Full Text] [Related]

  • 20. In vitro digestibility and glycemic response of potato starch is related to granule size and degree of gelatinization.
    Parada J, Aguilera JM.
    J Food Sci; 2009 Mar 15; 74(1):E34-8. PubMed ID: 19200094
    [Abstract] [Full Text] [Related]

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