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Critical Reviews in Food Science and Nutrition
|
March 10, 2015
Mechanisms of starch digestion by α-amylase-Structural basis for kinetic properties
Sushil Dhital, Frederick J Warren, Peter J Butterworth, et al.
Carbohydrate Polymers
|
April 28, 2022
Starch hydrogels as targeted colonic drug delivery vehicles
Todor T Koev, Hannah C Harris, Sara Kiamehr, et al.
Carbohydrate Polymers
|
March 31, 2015
Biodegradation of starch films: the roles of molecular and crystalline structure
Ming Li, Torsten Witt, Fengwei Xie, et al.
Trends in Food Science & Technology
|
February 25, 2022
Enzyme kinetic approach for mechanistic insight and predictions of <i>in vivo</i> starch digestibility and the glycaemic index of foods
Peter J Butterworth, Balázs H Bajka, Cathrina H Edwards, et al.
Food & Function
|
July 26, 2014
A novel method for classifying starch digestion by modelling the amylolysis of plant foods using first-order enzyme kinetic principles
Cathrina H Edwards, Frederick J Warren, Peter J Milligan, et al.
Carbohydrate Polymers
|
September 16, 2020
Structural heterogeneities in starch hydrogels
Todor T Koev, Juan C Muñoz-García, Dinu Iuga, et al.
Analytical Chemistry
|
March 7, 2013
Infrared spectroscopy with heated attenuated total internal reflectance enabling precise measurement of thermally induced transitions in complex biological polymers
Frederick J Warren, Benjamin B Perston, Paul G Royall, et al.
The British Journal of Nutrition
|
July 5, 2021
Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion
Akila Srv, Suman Mishra, Allan Hardacre, et al.
Carbohydrate Polymers
|
April 22, 2022
An allelic series of starch-branching enzyme mutants in pea (Pisum sativum L.) reveals complex relationships with seed starch phenotypes
Carol Moreau, Frederick J Warren, Tracey Rayner, et al.
Food Chemistry: X
|
March 7, 2020
Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products
Gael Y F Delamare, Peter J Butterworth, Peter R Ellis, et al.
Page
of 6
Search research articles
Search
Showing results (21-30 of 58) with videos related to
Sort By:
Page
of 6
Critical Reviews in Food Science and Nutrition
|
March 10, 2015
Mechanisms of starch digestion by α-amylase-Structural basis for kinetic properties
Sushil Dhital, Frederick J Warren, Peter J Butterworth, et al.
Carbohydrate Polymers
|
April 28, 2022
Starch hydrogels as targeted colonic drug delivery vehicles
Todor T Koev, Hannah C Harris, Sara Kiamehr, et al.
Carbohydrate Polymers
|
March 31, 2015
Biodegradation of starch films: the roles of molecular and crystalline structure
Ming Li, Torsten Witt, Fengwei Xie, et al.
Trends in Food Science & Technology
|
February 25, 2022
Enzyme kinetic approach for mechanistic insight and predictions of <i>in vivo</i> starch digestibility and the glycaemic index of foods
Peter J Butterworth, Balázs H Bajka, Cathrina H Edwards, et al.
Food & Function
|
July 26, 2014
A novel method for classifying starch digestion by modelling the amylolysis of plant foods using first-order enzyme kinetic principles
Cathrina H Edwards, Frederick J Warren, Peter J Milligan, et al.
Carbohydrate Polymers
|
September 16, 2020
Structural heterogeneities in starch hydrogels
Todor T Koev, Juan C Muñoz-García, Dinu Iuga, et al.
Analytical Chemistry
|
March 7, 2013
Infrared spectroscopy with heated attenuated total internal reflectance enabling precise measurement of thermally induced transitions in complex biological polymers
Frederick J Warren, Benjamin B Perston, Paul G Royall, et al.
The British Journal of Nutrition
|
July 5, 2021
Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion
Akila Srv, Suman Mishra, Allan Hardacre, et al.
Carbohydrate Polymers
|
April 22, 2022
An allelic series of starch-branching enzyme mutants in pea (Pisum sativum L.) reveals complex relationships with seed starch phenotypes
Carol Moreau, Frederick J Warren, Tracey Rayner, et al.
Food Chemistry: X
|
March 7, 2020
Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products
Gael Y F Delamare, Peter J Butterworth, Peter R Ellis, et al.
Page
of 6