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Study of effect of sodium alginate on potato starch digestibility during in vitro digestion

Cristián Ramírez, Camila Millón, Helena Núñez, Marlene Pinto, Pedro Valencia, Cristián Acevedo, Ricardo Simpson

Food Hydrocolloids · 2014 · 55 citations · 17 references

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17

Why food microstructure?

José Miguel Aguilera · Journal of Food Engineering · 2004 · 519 citations · Full text

Effects of food gums on viscosities of starch suspensions during pasting

Xiaohong Shi · Carbohydrate Polymers · 2002 · 391 citations

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Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch–fatty acid mixtures

Kiyoshi Kawai, Setsuko Takato, Tomoko Sasaki et al. · Food Hydrocolloids · 2011 · 263 citations

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Influence of Guar Gum on the In Vitro Starch Digestibility—Rheological and Microstructural Characteristics

Anne Dartois, Jaspreet Singh, Lovedeep Kaur et al. · Food Biophysics · 2010 · 233 citations

, , +12

In vitro starch digestibility and estimated glycemic index of chemically modified corn starches

Hyun-Jung Chung, Dong-Hoon Shin, Seung-Taik Lim · Food Research International · 2008 · 219 citations

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