Impact of Whey Protein Isolate and Xanthan Gum on the Functionality and in vitro Digestibility of Raw and Cooked Chestnut Flours
Author:
Funder
Open Project of China Food Flavor and Nutrition Health Innovation Center
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-024-01150-5.pdf
Reference29 articles.
1. Zhang M, Chen H, Zhang Y (2011) Physicochemical, thermal, and pasting properties of Chinese chestnut (Castanea mollissima bl.) starches as affected by different drying methods. Stärke 63:260–267. https://doi.org/10.1002/star.201000146
2. Wang Z, Han M, Liu Y, Wu Y, Ouyang J (2023) Insights into the multiscale structure and thermal characteristics of chestnut starch. J Food Compos Anal 115:104973. https://doi.org/10.1016/j.jfca.2022.104973
3. De Vasconcelos MC, Bennett RN, Rosa EA, Ferreira-Cardoso JV (2010) Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products. J Sci Food Agric 90:1578–1589. https://doi.org/10.1002/jsfa.401
4. Yang Z, Zhang Y, Wu Y, Ouyang J (2022) The role of drying methods in determining the in vitro digestibility of starch in whole chestnut flour. LWT-Food Sci Technol 153:112583. https://doi.org/10.1016/j.lwt.2021.112583
5. Yang Z, Wu Y, Ouyang J (2023) Effect of cooking method and enzymatic treatment on the in vitro digestibility of cooked and instant chestnut flour. Plant Foods Hum Nutr 78:166–172. https://doi.org/10.1007/s11130-022-01035-5
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