Article, 2024

Characterization of different high amylose starch granules. Part II: Structure evolution during digestion and distinct digestion mechanisms

FOOD HYDROCOLLOIDS, ISSN 0268-005X, Volume 149, 10.1016/j.foodhyd.2023.109593

Contributors

Tian, Yu [1] Petersen, Bent 0000-0002-2004-9077 [1] Liu, Xingxun 0000-0001-9101-3525 [2] Li, Haiteng 0000-0001-9052-8172 [3] Kirkensgaard, Jacob Judas Kain [1] [4] Enemark-Rasmussen, Kasper 0000-0001-7455-7512 [5] Khakimov, Bekzod 0000-0002-6580-2034 [1] Hebelstrup, K. H. [6] [7] Zhong, Yuyue 0000-0001-7948-2978 (Corresponding author) [1] Blennow, Andreas 0000-0001-6476-9546 (Corresponding author) [1]

Affiliations

  1. [1] Univ Copenhagen, Dept Food Sci, DK-1958 Frederiksberg C, Denmark
    2. [NORA names: KU University of Copenhagen; University; Denmark; Europe, EU; Nordic; OECD];
  2. [2] Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Saf, Lab Food Soft Matter Struct & Adv Mfg, Nanjing 210023, Peoples R China
    3. [NORA names: China; Asia, East];
  3. [3] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China
    4. [NORA names: China; Asia, East];
  4. [4] Univ Copenhagen, Niels Bohr Inst, DK-2100 Copenhagen O, Denmark
    5. [NORA names: KU University of Copenhagen; University; Denmark; Europe, EU; Nordic; OECD];
  5. [5] Tech Univ Denmark, Dept Chem, Bldg 207, DK-2800 Lyngby, Denmark
    6. [NORA names: DTU Technical University of Denmark; University; Denmark; Europe, EU; Nordic; OECD];

Abstract

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Keywords

Digestibility, Helical structure, High amylose, Lamellar structure, Resistant starch, Starch crystallinity

Data Provider: Clarivate

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