Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells

[1]  Xiong Fu,et al.  Structural and in vitro starch digestion properties of potato parenchyma cells: Effects of gelatinization degree , 2020 .

[2]  Duc Toan Do,et al.  Isolated potato parenchyma cells: Physico-chemical characteristics and gastro-small intestinal digestion in vitro , 2020 .

[3]  T. Vasanthan,et al.  Amylase resistance of corn, faba bean, and field pea starches as influenced by three different phosphorylation (cross-linking) techniques , 2020 .

[4]  Xiong Fu,et al.  Chemical cross-linking controls in vitro fecal fermentation rate of high-amylose maize starches and regulates gut microbiota composition. , 2019, Journal of agricultural and food chemistry.

[5]  Xiong Fu,et al.  Controlled gelatinization of potato parenchyma cells under excess water condition: structural and in vitro digestion properties of starch. , 2019, Food & function.

[6]  Bao Zhang,et al.  Effects of cross-linking with sodium trimetaphosphate on structural and adsorptive properties of porous wheat starches. , 2019, Food chemistry.

[7]  C. Li,et al.  Encapsulation of lutein into swelled cornstarch granules: Structure, stability and in vitro digestion. , 2018, Food chemistry.

[8]  Qunyu Gao,et al.  New insight in crosslinking degree determination for crosslinked starch. , 2018, Carbohydrate research.

[9]  V. Fogliano,et al.  A closer look to cell structural barriers affecting starch digestibility in beans. , 2018, Carbohydrate polymers.

[10]  Yun-Kyung Lee,et al.  Rheological, pasting, and structural properties of potato starch by cross-linking , 2017 .

[11]  M. Gidley,et al.  Dietary polyphenols bind to potato cells and cellular components , 2017 .

[12]  Leping Dang,et al.  Physicochemical properties and micro-structural characteristics in starch from kudzu root as affected by cross-linking. , 2017, Food chemistry.

[13]  M. Gidley,et al.  Intactness of cell wall structure controls the in vitro digestion of starch in legumes. , 2016, Food & function.

[14]  C. M. L. Franco,et al.  Crystallinity, thermal and pasting properties of starches from different potato cultivars grown in Brazil. , 2016, International journal of biological macromolecules.

[15]  M. Gidley,et al.  Extrusion induced low-order starch matrices: Enzymic hydrolysis and structure. , 2015, Carbohydrate polymers.

[16]  L. Wågberg,et al.  Phosphorylated Cellulose Nanofibrils: A Renewable Nanomaterial for the Preparation of Intrinsically Flame-Retardant Materials. , 2015, Biomacromolecules.

[17]  Hyun-Seok Kim,et al.  Comparison of physicochemical properties of starches and parenchyma cells isolated from potatoes cultivated in Korea , 2015, Food Science and Biotechnology.

[18]  M. Gidley,et al.  Densely packed matrices as rate determining features in starch hydrolysis , 2015 .

[19]  A. Zdunek,et al.  Combining FT-IR spectroscopy and multivariate analysis for qualitative and quantitative analysis of the cell wall composition changes during apples development. , 2015, Carbohydrate polymers.

[20]  B. Adhikari,et al.  Preparation and characterization of starch crosslinked with sodium trimetaphosphate and hydrolyzed by enzymes. , 2014, Carbohydrate polymers.

[21]  M. Gidley,et al.  Freeze-drying changes the structure and digestibility of B-polymorphic starches. , 2014, Journal of agricultural and food chemistry.

[22]  L. Copeland,et al.  Glycemic effect of potatoes , 2012 .

[23]  S. H. Koo,et al.  Effect of cross-linking on the physicochemical and physiological properties of corn starch , 2010 .

[24]  O. Cavalcanti,et al.  Phosphated crosslinked pectin as a potential excipient for specific drug delivery: preparation and physicochemical characterization , 2010 .

[25]  M. Shahedi,et al.  Effects of cross-linking and acetylation on oat starch properties , 2009 .

[26]  L. Bello‐Pérez,et al.  Effect of the cross-linked reagent type on some morphological, physicochemical and functional characteristics of banana starch (Musa paradisiaca) , 2009 .

[27]  S. Lim,et al.  In vitro starch digestibility and estimated glycemic index of chemically modified corn starches , 2008 .

[28]  V. Popa,et al.  Phosphorylation of polysaccharides: New results on synthesis and characterisation of phosphorylated cellulose , 2006 .

[29]  L. Kaur,et al.  Effect of cross-linking on some properties of potato (Solanum tuberosum L.) starches , 2006 .

[30]  J. Argillier,et al.  Hydrogels Based on Pullulan Crosslinked with sodium trimetaphosphate (STMP): Rheological study , 2004 .

[31]  L. Picton,et al.  Hyaluronan-based hydrogels particles prepared by crosslinking with trisodium trimetaphosphate. Synthesis and characterization , 2004 .

[32]  K. Ishibashi,et al.  Influence of cross-linked potato starch treated with POCl3 on DSC, rheological properties and granule size , 2003 .

[33]  K. Amighi,et al.  Synthesis and Enzymatic Degradation of Epichlorohydrin Cross-Linked Pectins , 2003, Drug development and industrial pharmacy.

[34]  M. O’Neill,et al.  The Pore Size of Non-Graminaceous Plant Cell Walls Is Rapidly Decreased by Borate Ester Cross-Linking of the Pectic Polysaccharide Rhamnogalacturonan II. , 1999, Plant physiology.

[35]  I. Shomer.  Swelling behaviour of cell wall and starch in potato (Solanum tuberosum L.) tuber cells — I. Starch leakage and structure of single cells , 1995 .

[36]  A. Eliasson,et al.  Degree of starch gelatinization, digestion rate of starch in vitro, and metabolic response in rats. , 1988, The American journal of clinical nutrition.