Effect of gelatinization processing on the antioxidant, digestion, and physicochemical properties of wheat starch enhanced with tannic acid
Authors:
- Lirong ZengLZLirong Zeng
- Ling ZhangLZLing Zhang
- Kexin LiKLKexin Li
- Juncheng HeJHJuncheng He
- Huawei XinHXHuawei Xin
- Qiong WangQWQiong Wang
Abstract
No abstract availableKeywords
Funding Information
- Natural Science Foundation of Hubei Province
- National Natural Science Foundation of China
This publication has 32 references indexed in Scilit:
- Phenolic Acids in Some Cereal Grains and Their Inhibitory Effect on Starch Liquefaction and SaccharificationJournal of Agricultural and Food Chemistry, 2012
- Antihyperlipidemic effect of chlorogenic acid and tetrahydrocurcumin in rats subjected to diabetogenic agentsChemico-Biological Interactions, 2010
- Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acidsJournal of the Science of Food and Agriculture, 2010
- Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheatJournal of the Science of Food and Agriculture, 2010
- Slowly digestible starch – its structure and health implications: a reviewTrends in Food Science & Technology, 2007
- Effect of thermal processing on the flavonols rutin and quercetinRapid Communications in Mass Spectrometry, 2006
- Development of a Low Glycemic Maize Starch: Preparation and CharacterizationBiomacromolecules, 2006
- Influence of the Heating Rate on the Pasting Properties of Various FloursStarch - Stärke, 2005
- Associations of Starch Gel Hardness, Granule Size, Waxy Allelic Expression, Thermal Pasting, Milling Quality, and Kernel Texture of 12 Soft Wheat CultivarsCereal Chemistry, 2000
- A starch hydrolysis procedure to estimate glycemic indexNutrition Research, 1997