Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Salomeh Ahmadiabhari"'
Publikováno v:
Starch-Stärke 66 (2014) 5-6
Starch-Starke, 66(5-6), 576-581. WILEY-V C H VERLAG GMBH
Starch-Stärke, 66(5-6), 576-581
Starch-Starke, 66(5-6), 576-581. WILEY-V C H VERLAG GMBH
Starch-Stärke, 66(5-6), 576-581
The formation of amylose-lysophosphatidylcholine (LPC) inclusion complexes renders amylose less susceptible to amylase digestion. In order to better understand this phenomenon on a structural level, the complexation of 9% wheat starch suspensions wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::374a596e2c7f7d7678b343050a956e2a
https://doi.org/10.1002/star.201300205
https://doi.org/10.1002/star.201300205
Publikováno v:
Carbohydrate Polymers, 97(2), 436-440
Carbohydrate Polymers 97 (2013) 2
Carbohydrate Polymers, 2, 97, 436-440
Carbohydrate Polymers, 97(2), 436-440. ELSEVIER SCI LTD
Carbohydrate Polymers 97 (2013) 2
Carbohydrate Polymers, 2, 97, 436-440
Carbohydrate Polymers, 97(2), 436-440. ELSEVIER SCI LTD
This study was aimed to assess the role of lysophosphatidylcholine (LPC) in the development of slowly digestible starch (SOS). The influence of LPC, on the enzymatic degradation of diluted 9% wheat starch suspensions (w/w) was investigated, using an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45717756979f8108a936468c8b29d904
https://doi.org/10.1016/j.carbpol.2013.04.095
https://doi.org/10.1016/j.carbpol.2013.04.095
Publikováno v:
Carbohydrate Polymers 122 (2015)
Carbohydrate Polymers, 122, 197-201. ELSEVIER SCI LTD
Carbohydrate Polymers, 122, 197-201
Carbohydrate Polymers, 122, 197-201. ELSEVIER SCI LTD
Carbohydrate Polymers, 122, 197-201
Amylose is able to form helical inclusion complexes with lysophosphatidylcholine (LPC). This complexation influences the functional and rheological properties of wheat starch; however it is well known that the formation of these complexes lead the st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5f7708191b956f9575038e29d482620
https://research.wur.nl/en/publications/rheological-properties-of-wheat-starch-influenced-by-amylose-lyso
https://research.wur.nl/en/publications/rheological-properties-of-wheat-starch-influenced-by-amylose-lyso
Publikováno v:
Starch-Stärke 66 (2014) 3-4
Starch-Stärke, 66(3-4), 251-259
Starch/Staerke, 3-4, 66, 251-259
Starch-Starke, 66(3-4), 251-259. WILEY-V C H VERLAG GMBH
Starch-Stärke, 66(3-4), 251-259
Starch/Staerke, 3-4, 66, 251-259
Starch-Starke, 66(3-4), 251-259. WILEY-V C H VERLAG GMBH
The formation of amylose inclusion complexes could help to decrease the susceptibility of starch granules against amylase digestion. We studied the formation of amyloselysophosphatidylcholine (LPC) inclusion complexes at temperatures at and below the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff98a4deedf9154e2bbea3cecc295675
https://research.wur.nl/en/publications/the-effect-of-temperature-and-time-on-the-formation-of-amyloselys
https://research.wur.nl/en/publications/the-effect-of-temperature-and-time-on-the-formation-of-amyloselys
Publikováno v:
Food Chemistry, 141(4), 4318-4323. ELSEVIER SCI LTD
Food Chemistry 141 (2013) 4
Food Chemistry, 141(4), 4318-4323
Food Chemistry 141 (2013) 4
Food Chemistry, 141(4), 4318-4323
Amylose forms inclusion complexes with lysophosphatidylcholine (LPC), that decrease the susceptibility of amylose to amylase degradation. This study on the influence of complexation on starch susceptibility to amylase explains the nature of this prot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93dab3f0406f6b7640b99fd9aa694a69
https://pubmed.ncbi.nlm.nih.gov/23993621
https://pubmed.ncbi.nlm.nih.gov/23993621
Publikováno v:
Carbohydrate Polymers 93 (2013) 1
Carbohydrate Polymers, 93(1), 224-231. ELSEVIER SCI LTD
Carbohydrate Polymers, 93(1), 224-231
Carbohydrate Polymers, 1, 93, 224-231
Carbohydrate Polymers, 93(1), 224-231. ELSEVIER SCI LTD
Carbohydrate Polymers, 93(1), 224-231
Carbohydrate Polymers, 1, 93, 224-231
Starch is an omnipresent constituent which is used for its nutritional and structuring properties. Recently concerns have been raised since starch is a source of readily available glucose which is tightly correlated with diabetes type II and obesity.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8028bce79980e126f33ec4db90bbb8c
https://research.wur.nl/en/publications/influence-of-lysophosphatidylcholine-on-the-gelation-of-diluted-w
https://research.wur.nl/en/publications/influence-of-lysophosphatidylcholine-on-the-gelation-of-diluted-w