Intact cells:“Nutritional capsules” in plant foods
Macronutrients of pulses or cereals are stored in the cotyledon or endosperm cells with
protection from intact cell walls. However, pulses and cereals are generally processed into …
protection from intact cell walls. However, pulses and cereals are generally processed into …
Dietary compounds slow starch enzymatic digestion: A review
Dietary compounds significantly affected starch enzymatic digestion. However, effects of
dietary compounds on starch digestion and their underlying mechanisms have been not …
dietary compounds on starch digestion and their underlying mechanisms have been not …
Regulating the physicochemical, structural characteristics and digestibility of potato starch by complexing with different phenolic acids
The effects of ferulic acid (FA), protocatechuic acid (PA), and gallic acid (GA) on the
physicochemical characteristics, structural properties, and in vitro digestion of gelatinized …
physicochemical characteristics, structural properties, and in vitro digestion of gelatinized …
Changes in physiochemical properties and in vitro digestion of corn starch prepared with heat-moisture treatment
To investigate the effect of heat-moisture treatment (HMT) on the physiochemical properties
and in vitro digestibility of corn starch, the pasting behavior, viscoelasticity, thermal …
and in vitro digestibility of corn starch, the pasting behavior, viscoelasticity, thermal …
Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells
Intact parenchyma cells were successfully isolated from potato tuber and chemically cross-
linked with 5–12 wt% sodium trimetaphosphate/sodium tripolyphosphate for investigating …
linked with 5–12 wt% sodium trimetaphosphate/sodium tripolyphosphate for investigating …
[HTML][HTML] Extrusion-induced pre-gelatinization and hydrolyzation of rice adjunct contributed to the mashing performance
L Jiang, M Qi, Y Deng, W Suo, J Song, M Zhang… - LWT, 2022 - Elsevier
The rice extrudates obtained by varying feed moisture were used to evaluate the
relationship between the mashing efficiency and physicochemical properties of adjuncts …
relationship between the mashing efficiency and physicochemical properties of adjuncts …
Pea cell wall integrity controls the starch and protein digestion properties in the INFOGEST in vitro simulation
The cell wall microstructure has been recognized to modulate the digestibility and
bioaccessibility of nutrients in whole pulse foods, while the role of cell wall integrity is …
bioaccessibility of nutrients in whole pulse foods, while the role of cell wall integrity is …
Isolated cassava cells: Comparison of structure and physicochemical properties with starch and whole flour
M Jia, R Ma, C Liu, T Yang, J Zhan, W Shen… - Carbohydrate Polymers, 2024 - Elsevier
Individual cells are the smallest units of the plant tissue structure, and their structure and
physicochemical properties are essential for whole food processing. In this study, cassava …
physicochemical properties are essential for whole food processing. In this study, cassava …
Durum wheat fresh pasta fortification with trub, a beer industry by-product
E Lomuscio, F Bianchi, M Cervini, G Giuberti… - Foods, 2022 - mdpi.com
Trub is a brewing by-product rich in proteins and fibers. We used trub, after a debittering
step, at 5, 10, and 15 g/100 g (PT5, PT10, and PT15, respectively) to fortify durum wheat …
step, at 5, 10, and 15 g/100 g (PT5, PT10, and PT15, respectively) to fortify durum wheat …
[HTML][HTML] Impact of non-thermal modifications on the physicochemical properties and functionality of litchi pomace dietary fibre
Pomace is frequently underestimated as a complex by-product. High pressure
homogenisation (HPH), enzymatic hydrolysis (EH) and high hydrostatic pressure (HHP) …
homogenisation (HPH), enzymatic hydrolysis (EH) and high hydrostatic pressure (HHP) …