Phenolics from sea buckthorn (Hippophae rhamnoides L.) modulate starch digestibility through physicochemical modifications brought about by starch – Phenolic molecular interactions
Jianlou Mu(Hebei Agricultural University), Charles S. Brennan(Taylor's University), Margaret A. Brennan(Manchester Metropolitan University), Liwen Wang(Xuzhou University of Technology), Wenhui Liu(Fujian University of Traditional Chinese Medicine), Qianyun Ma(Hebei Agricultural University), Wenxiu Wang(Hebei Agricultural University), Jiawei Lv(Hebei Agricultural University), Jie Wang(Tobacco Research Institute), Zhizhou Chen(Hebei Agricultural University)
Cited by 31
Related Papers
Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta
|Journal of Agricultural and Food Chemistry|2001|519
The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients
|Journal of Cereal Science|2005|513
Non‐thermal technologies and its current and future application in the food industry: a review
|International Journal of Food Science & Technology|2018|422
Effects of light intensity on the growth and leaf development of young tomato plants grown under a combination of red and blue light
|Scientia Horticulturae|2013|420
Dietary fibre, glycaemic response, and diabetes
|Molecular Nutrition & Food Research|2005|381