Agricultural and Food SciencesChemistryMedicine

Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review.

Shujun Wang, L. Copeland

2013.10.24Food & Function

DOI: 10.1039/c3fo60258c

tlooto Summary

This review focuses on the molecular disassembly of starch granules during starch gelatinization over a wide range of water levels, and its consequential effect on in vitro starch digestibility and in vivo glycemic index.

Abstract

Abstract is not available.

Citation format

WANG, Shujun; COPELAND, L. Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: A review. Food & Function, 2013, 4 11: 1564–80.