Glutenin-gliadin ratio changes combining heat-moisture treatment significantly influences the in vitro digestibility of starch in recombinant wheat flours

Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review

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Agriculture, Chemical Engineering, Food Science +16

Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends

Cuihong Yang, Fang Zhong, H. Douglas Goff et al. · Food Chemistry · 2018 · 420 citations

Agriculture, Biochemistry, Food Science +14

Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation

Kaiqiang Wang, Shuizhong Luo, Xiyang Zhong et al. · Food Chemistry · 2016 · 399 citations

Agriculture, Biochemistry, Food Science +16

Debranched cassava starch crystallinity determination by Raman spectroscopy: Correlation of features in Raman spectra with X-ray diffraction and 13C CP/MAS NMR spectroscopy

Christopher Mutungi, Lars Passauer, Calvin Onyango et al. · Carbohydrate Polymers · 2011 · 251 citations

Pharmacy, Chemistry, Food Science +16

In vitro digestion and physicochemical properties of wheat starch/flour modified by heat-moisture treatment

Xu Chen, Xiaowei He, Xiong Fu et al. · Journal of Cereal Science · 2015 · 206 citations

Agriculture, Food Science, Nutritional Sciences +16