Concepedia

Digestibility Reduction

Digestibility Reduction is a methodological strategy in starch quality improvement that specifically modulates the enzymatic breakdown rate of starch by altering its structural and molecular properties to enhance resistance to digestion.

255

Publications

11.5K

Citations

950

Authors

332

Institutions

Publications per year

2017–2026

119

Parents

Publications

255

Interaction of Tannins and Other Sorghum Phenolic Compounds with Starch and Effects on in Vitro Starch Digestibility

Frederico Augusto Ribeiro de Barros, Joseph M. Awika, Lloyd W. Rooney · Journal of Agricultural and Food Chemistry · 2012 · 347 citations

, , +15

Effect of ozonolysis pretreatment on enzymatic digestibility of wheat and rye straw

M. Teresa García‐Cubero, Gerardo González Benito, Irune Indacoechea-Vega et al. · Bioresource Technology · 2008 · 342 citations

, , +12

Starch Digestibility as Affected by Polyphenols and Phytic Acid

Lilian U. Thompson, JANE H. YOON · Journal of Food Science · 1984 · 206 citations

, , +13

Plant proteins mitigate in vitro wheat starch digestibility

Nataly López‐Barón, Yuchen Gu, Thava Vasanthan et al. · Food Hydrocolloids · 2017 · 193 citations

, , +14

Digestibility and supramolecular structural changes of maize starch by non-covalent interactions with gallic acid

Chengdeng Chi, Xiaoxi Li, Yiping Zhang et al. · Food & Function · 2017 · 182 citations

, , +17

1–5 of 255

Authors

950

  1. JR
    John R.N. Taylor

    University of Pretoria, South Africa

    5 publications · 346 citations

    4

    h-index

  2. LC
    Ling Chen

    South China University of Technology, China

    3 publications · 350 citations

    3

    h-index

  3. CJ
    Christiani Jeyakumar Henry

    Clinical Nutrition Research Centre, Singapore

    3 publications · 114 citations

    3

    h-index

  4. JO
    Jie Ouyang

    Beijing Forestry University, China

    3 publications · 51 citations

    3

    h-index

  5. LT
    Li‐Tao Tong

    Chinese Academy of Agricultural Sciences, China

    2 publications · 58 citations

    3

    h-index

1–5 of 950

Institutions

332

  1. State Key Laboratory of Food Science and Technology

    Wuxi, China

    11 h-index

    46 publications

    1.9K citations

  2. Jiangnan University

    Wuxi, China

    10 h-index

    35 publications

    1.2K citations

  3. Wageningen University & Research

    Wageningen, The Netherlands

    6 h-index

    21 publications

    1.4K citations

  4. Chinese Academy of Agricultural Sciences

    Beijing, China

    6 h-index

    26 publications

    1.2K citations

  5. Institute of Food Science and Technology

    Beijing, China

    5 h-index

    20 publications

    626 citations

  6. Purdue University West Lafayette

    West Lafayette, United States

    5 h-index

    15 publications

    626 citations

  7. South China University of Technology

    Guangzhou, China

    5 h-index

    22 publications

    1.9K citations

  8. Agriculture and Food

    Canberra, Australia

    4 h-index

    8 publications

    381 citations

1–8 of 332

Venues

  1. Food Chemistry

    16 publications · 759 citations

    15

    h-index

  2. Journal of the Science of Food and Agriculture

    12 publications · 428 citations

    12

    h-index

  3. Food Hydrocolloids

    11 publications · 722 citations

    12

    h-index

  4. Journal of Animal Science

    12 publications · 472 citations

    12

    h-index

  5. Journal of Agricultural and Food Chemistry

    11 publications · 950 citations

    11

    h-index

1–5