(Q38149743)

29 August 2017

title

Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review (English)

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29 August 2017

Shujun Wang

1

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29 August 2017

Les Copeland

series ordinal

2

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29 August 2017

publication date

1 November 2013

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29 August 2017

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29 August 2017

volume

4

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29 August 2017

issue

11

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29 August 2017

page(s)

1564-1580

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The impact of heat-moisture treatment on molecular structures and properties of starches isolated from different botanical sources

29 August 2017

cites work

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

Effect of sodium chloride on the gelatinization of starch: a multimeasurement study

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

21 January 2018

Starch gelatinization

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

Starch: its metabolism, evolution, and biotechnological modification in plants

21 January 2018

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https://api.crossref.org/works/10.1039%2FC3FO60258C

The influence of amylose on starch granule structure

21 January 2018

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https://api.crossref.org/works/10.1039%2FC3FO60258C

Structural investigations and morphology of tomato fruit starch.

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

The new insight on ultrastructure of C-type starch granules revealed by acid hydrolysis

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

Gelatinisation of starch: a combined SAXS/WAXS/DSC and SANS study

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

Phase transitions in the starch-water system studied by adiabatic scanning calorimetry.

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

The Effect of Solutes on the Gelatinization Temperature Range of Potato Starch

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

The phase transformations in starch during gelatinisation: a liquid crystalline approach

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

Review: starch matrices and the glycemic response

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

New approach to study starch gelatinization applying a combination of hot-stage light microscopy and differential scanning calorimetry

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

Crystal structure of amylose complexes with small ligands

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

Inclusion complexes of V-amylose with undecanoic acid and dodecanol at atomic resolution: X-ray structures with cycloamylose containing 26 D-glucoses (cyclohexaicosaose) as host.

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

Effects of amylose chain length and heat treatment on amylose-glycerol monocaprate complex formation

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin.

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

Starch digestibility of foods: a nutritional perspective

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

In vitro digestibility and glycemic response of potato starch is related to granule size and degree of gelatinization.

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

In vitro analyses of resistant starch in retrograded waxy and normal corn starches

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

Effect of temperature-cycled retrogradation on slow digestibility of waxy rice starch

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

Structural characterization of wheat starch granules differing in amylose content and functional characteristics

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

Structure–function relationships in A and B granules from wheat starches of similar amylose content

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

Studies on α-amylase degradation of retrograded starch gels from waxy maize and high-amylopectin potato

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

Granule structure and distribution of allomorphs in C-type high-amylose rice starch granule modified by antisense RNA inhibition of starch branching enzyme

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

Effect of alkali treatment on structure and function of pea starch granules

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO60258C

21 January 2018

Identifiers

DOI

10.1039/C3FO60258C

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29 August 2017

1 reference