Structural and in vitro starch digestion properties of potato parenchyma cells: Effects of gelatinization degree

Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition

D. Cooke, Michael J. Gidley · Carbohydrate Research · 1992 · 1.2K citations

Natural Sciences, Food Science, Materials Science +16

In vitro colonic fermentation of dietary fibers: Fermentation rate, short-chain fatty acid production and changes in microbiota

Miaomiao Wang, Santad Wichienchot, Xiaowei He et al. · Trends in Food Science & Technology · 2019 · 504 citations

Life Sciences, Microbiology, Nutritional Sciences +17

Degree of starch gelatinization, digestion rate of starch in vitro, and metabolic response in rats

J. Holm, Ingmar Lundquist, Inger Björck et al. · American Journal of Clinical Nutrition · 1988 · 263 citations

Life Sciences, Biochemistry, Food Science +14

Intactness of cell wall structure controls the in vitro digestion of starch in legumes

Sushil Dhital, Rewati Raman Bhattarai, John Gorham et al. · Food & Function · 2016 · 259 citations

Life Sciences, Food Science, Nutritional Sciences +17

Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: Role of the gel network

Songnan Li, Bin Zhang, Chao Li et al. · Food Chemistry · 2019 · 217 citations

Agriculture, Biochemistry, Food Science +17