1
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Li S, Dong S, Fang G, Hao Y, Gao Q. Study on internal structure and digestibility of jackfruit seed starch revealed by chemical surface gelatinization. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107779] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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2
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Niu Y, Zheng Y, Fu X, Zeng D, Liu H. A novel characterization of starch gelatinization using microscopy observation with deep learning methodology. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111057] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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3
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Goderis B, Dries D, Nivelle M, Delcour J. Reassessment of the generic features of starch gelatinization: An advanced SAXS study on maize and potato starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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4
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Mo L, Cheon J, Frostad JM. Quantifying and modeling the gelatinization properties of individual pulse-starch granules by ParCS. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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5
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Verma DK, Srivastav PP. Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review. Crit Rev Food Sci Nutr 2021; 62:6577-6604. [PMID: 33775191 DOI: 10.1080/10408398.2021.1903383] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Starch is one of the organic compounds after cellulose found most abundantly in nature. Starch significantly varies in their different properties like physical, chemical, thermal, morphological and functional. Therefore, starch is modified to increase the beneficial characteristics and remove the shortcomings issues of native starches. The modification methods can change the extremely flexible polymer of starch with their modified physical and chemical properties. These altered structural attributes are of great technological values which have a wide industrial potential in food and non-food. Among them, the production of novel starches is mainly one that evolves with new value-added and functional properties is on high industrial demands. This paper provides an overview of the rice starch components and their effect on the technological and physicochemical properties of obtained starch. Besides, the tuned techno-functional properties of the modified starches through chemical modification means are highlighted.HighlightsNative and modified starches varies largely in physicochemical and functional traits.Modified physical and chemical properties of starch can change the extremely flexible polymer of starch.Techno-functional properties of the modified starches through chemical modification means are highlighted.Dual modification improves the starch functionality and increases the industrial applications.Production of novel starches is on high industrial demands because it mainly evolves with new value added and functional properties.
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Affiliation(s)
- Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
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6
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Wulff D, Chan A, Liu Q, Gu FX, Aucoin MG. Characterizing internal cavity modulation of corn starch microcapsules. Heliyon 2020; 6:e05294. [PMID: 33163649 PMCID: PMC7610249 DOI: 10.1016/j.heliyon.2020.e05294] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 08/11/2020] [Accepted: 10/14/2020] [Indexed: 12/27/2022] Open
Abstract
Swelling of normal corn starch granules through heating in water leads to enlargement of the starch particles and a corresponding increase in internal cavity size. Through control of the swelling extent, it is possible to tune the size of the internal cavity for the starch microcapsules (SMCs). The swelling extent can be controlled through regulation of the swelling time and the swelling temperature. Since the swelling extent is correlated with particle size and solubility, these aspects may also be controlled. Imaging the SMCs at increasing levels of swelling extent using scanning electron microscopy (SEM) allowed for the internal cavity swelling process to be clearly observed. Brightfield and polarizing light microscopy validated the SEM observations. Confocal laser scanning microscopy provided further validation and indicated that it is possible to load the SMCs with large molecules through diffusion. The highly tunable SMCs are novel microparticles which could have applications in various industries.
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Affiliation(s)
- David Wulff
- Department of Chemical Engineering, University of Waterloo, Waterloo, Ontario, N2L 3G1, Canada
- Waterloo Institute for Nanotechnology, Waterloo, Ontario, N2L 3G1, Canada
| | - Ariel Chan
- Department of Chemical Engineering & Applied Chemistry, University of Toronto, Toronto, M5S 3E5, Canada
| | - Qiang Liu
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ontario N1G 5C9, Canada
| | - Frank X. Gu
- Department of Chemical Engineering & Applied Chemistry, University of Toronto, Toronto, M5S 3E5, Canada
| | - Marc G. Aucoin
- Department of Chemical Engineering, University of Waterloo, Waterloo, Ontario, N2L 3G1, Canada
- Waterloo Institute for Nanotechnology, Waterloo, Ontario, N2L 3G1, Canada
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7
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Bravo C, Santos JL, Castillo G, Olivares G, Parada J. Microstructure of starch-based meals with either palm or soybean oils alter in vitro starch digestibility with no major effects on glycaemic responses. Int J Food Sci Nutr 2019; 71:604-613. [PMID: 31746260 DOI: 10.1080/09637486.2019.1693521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Glycaemic response (GR) to starch-based meals depends on their food composition and microstructure. We studied the effect of palm and soybean oils on the microstructure of a solid starch-oil-gluten matrix, on the starch gelatinisation and in vitro digestibility. Additionally, a pilot cross-over study was carried out to assess GR after eating gelatinised starch/gluten-based foods with the addition of either palm or soybean oil in 8 young non-diabetic female volunteers (ISRCTN39636850). Both types of foods generated similar starch gelatinisation temperature. Starch/gluten-based food with soybean oil had rougher microstructure compared to food with palm oil, showing a higher initial and lower final in vitro digestion. Administration of starch/gluten-based meals with either palm or soybean oils to volunteers show very similar postprandial glucose or insulin responses. In conclusion, differences in fatty acid composition changes food microstructure and in vitro starch digestibility, with no major effects on glycaemic responses in female volunteers.
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Affiliation(s)
- Carolina Bravo
- Department of Nutrition, Diabetes and Metabolism, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - José L Santos
- Department of Nutrition, Diabetes and Metabolism, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Gabriel Castillo
- Escuela de Ingeniería en Alimentos, Faculty of Agricultural Sciences, Universidad Austral de Chile, Valdivia, Chile
| | - Gabriela Olivares
- Escuela de Ingeniería en Alimentos, Faculty of Agricultural Sciences, Universidad Austral de Chile, Valdivia, Chile
| | - Javier Parada
- Faculty of Agricultural Sciences, Institute of Food Science and Technology, Universidad Austral de Chile, Valdivia, Chile
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9
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Wu W, Tao J, Zhu P, Liu H, Du Q, Xiao J, Zhang W, Zhang S. A new characterization methodology for starch gelatinization. Int J Biol Macromol 2019; 125:1140-1146. [PMID: 30579897 DOI: 10.1016/j.ijbiomac.2018.12.180] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 12/07/2018] [Accepted: 12/19/2018] [Indexed: 10/27/2022]
Abstract
A gelatinization degree control system, with a combination of Artificial Neural Networks (ANNs) and computer vision, was successfully developed. An intelligent measurement framework was purposely designed to achieve a precise investigation on phase transition and morphology change of starch in real time, as well as a process control during gelatinization. Base on a variation of birefringence number, the degree of gelatinization (DG) control system provided a direct and fast methodology without subjective uncertainty in studying starch gelatinization. In the course, the whole system was a cascade structure with the hot-stage temperature chosen as the inner-loop parameter, thus the granule morphology and birefringence at different DG could be easily observed and compared in real time, and the relative transition temperature was simultaneously calculated.
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Affiliation(s)
- Wei Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jinxuan Tao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Peitao Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Hongsheng Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, Guangzhou, China.
| | - Qiliang Du
- School of Automation Science and Technology, South China University of Technology, Guangzhou, China.
| | - Jie Xiao
- College of Food Science, South China Agriculture University, Guangzhou, China
| | - Wutong Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Shaobo Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Centre for Nutrition and Food Sciences, The University of Queensland, Brisbane, Australia
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10
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A study on the thermal stability of amylose-amylopectin and amylopectin-amylopectin in cross-linked starches through iodine binding capacity. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.028] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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11
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New insight into the determination of amylose content for maize starches through digital image analysis. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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Shi M, Gao Q, Liu Y. Corn, potato, and wrinkled pea starches with heat-moisture treatment: Structure and digestibility. Cereal Chem 2018. [DOI: 10.1002/cche.10068] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Miaomiao Shi
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou China
- Collaborative Innovation Center of Food Production and Safety; Zhengzhou China
| | - Qunyu Gao
- Carbohydrate Laboratory; School of Food Science and Engineering; South China University of Technology; Guangzhou China
| | - Yanqi Liu
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou China
- Collaborative Innovation Center of Food Production and Safety; Zhengzhou China
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13
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Xing JJ, Li D, Wang LJ, Adhikari B. Temperature thresholds and time-temperature dependence of gelatinization for heat-moisture treated corn starch. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.08.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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14
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Multiple endothermic transitions of acid hydrolyzed and heat-moisture treated corn starch. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.049] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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15
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Fan X, Zhao L, Zhang L, Xu B, Wei C. A new allomorph distribution of C-type starch from root tuber of Apios fortunei. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.043] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Abstract
Cereals and, most specifically, wheat are described in this chapter highlighting on their safety and quality aspects. Moreover, wheat quality aspects are adequately addressed since they are used to characterize dough properties and baking quality. Determination of dough properties is also mentioned and pasta quality is also described in this chapter. Chemometrics-multivariate analysis is one of the analyses carried out. Regarding production weighing/mixing of flours, kneading, extruded wheat flours, and sodium chloride are important processing steps/raw materials used in the manufacturing of pastry products. Staling of cereal-based products is also taken into account. Finally, safety aspects of cereal-based products are well documented with special emphasis on mycotoxins, acrylamide, and near infrared methodology.
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Affiliation(s)
- Theo Varzakas
- a Technological Educational Institute of Peloponnese , Kalamata , Greece
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17
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Examining the effect of freezing on starch gelatinization during heating at high rates using online in situ hot-stage video-microscopy and differential scanning calorimetry. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.06.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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18
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Zeng S, Chen B, Zeng H, Guo Z, Lu X, Zhang Y, Zheng B. Effect of Microwave Irradiation on the Physicochemical and Digestive Properties of Lotus Seed Starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2442-2449. [PMID: 26912092 DOI: 10.1021/acs.jafc.5b05809] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The objective of this study is to investigate the effect of microwave irradiation on the physicochemical and digestive properties of lotus seed starch. The physicochemical properties of lotus seed starch were characterized by light microscopy, (1)H NMR, FT-IR spectroscopy, and HPSEC-MALLS-RI. The starch-water interaction and crystalline region increased due to the changed water distribution of starch granules and the increase of the double-helix structure. The swelling power, amylose leaching, molecular properties, and radius of gyration reduced with the increasing microwave power, which further affected the sensitivity of lotus seed starch to enzymatic degradation. Furthermore, the resistant starch and slowly digestible starch increased with the increasing microwave irradiation, which further resulted in their decreasing hydrolysis index and glycemic index. The digestive properties of lotus seed starch were mainly influenced by the reduced branching degree of amylopectin and the strong amylose-amylose interaction.
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Affiliation(s)
- Shaoxiao Zeng
- College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, Fujian, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch , Fuzhou 350002, Fujian, China
| | - Bingyan Chen
- College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, Fujian, China
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, Fujian, China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, Fujian, China
| | - Xu Lu
- College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, Fujian, China
| | - Yi Zhang
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch , Fuzhou 350002, Fujian, China
| | - Baodong Zheng
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch , Fuzhou 350002, Fujian, China
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19
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Li Q, Zhang L, Ye Y, Gao Q. Effect of salts on the gelatinization process of Chinese yam ( Dioscorea opposita ) starch with digital image analysis method. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.045] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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20
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Morphology and phase transition of waxy cornstarch in solvents of 1-allyl-3-methylimidazolium chloride/water. Int J Biol Macromol 2015; 78:304-12. [DOI: 10.1016/j.ijbiomac.2015.04.020] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2015] [Revised: 04/04/2015] [Accepted: 04/12/2015] [Indexed: 11/18/2022]
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21
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Muñoz LA, Pedreschi F, Leiva A, Aguilera JM. Loss of birefringence and swelling behavior in native starch granules: Microstructural and thermal properties. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.11.017] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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Affiliation(s)
- Yongfeng Ai
- Department of Food Science and Human Nutrition; Michigan State University; East Lansing MI USA
| | - Jay-lin Jane
- Department of Food Science and Human Nutrition; Iowa State University; Ames IA USA
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23
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The influence of different sugars on corn starch gelatinization process with digital image analysis method. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.08.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Li Q, Xie Q, Yu S, Gao Q. Application of digital image analysis method to study the gelatinization process of starch/ sodium chloride solution systems. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.06.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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25
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Wang S, Copeland L. Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review. Food Funct 2013; 4:1564-80. [DOI: 10.1039/c3fo60258c] [Citation(s) in RCA: 368] [Impact Index Per Article: 33.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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