Effect of freezing rates on α-amylase enzymatic susceptibility, in vitro digestibility, and technological properties of starch microparticles

Almeida, Raphael Lucas Jacinto; Santos, Newton Carlos; Morais, Jessica Renaly Fernandes; de Almeida Mota, Mércia Mélo; da Silva Eduardo, Raphael; Muniz, Cecilia Elisa Sousa; de Assis Cavalcante, Josilene; da Costa, Gilsandro Alves; de Almeida Silva, Rebeca; de Oliveira, Bárbara Freire; da Silva Negreiros, Jessica Kelly; da Silva, Paloma Benedita; Albuquerque, Juliana Cruz; de Figueiredo, Maria José; Lima, Soares Elias Rodrigues

doi:10.1016/j.foodchem.2024.139688

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.139688

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Effect of freezing rates on α-amylase enzymatic susceptibility, in vitro digestibility, and technological properties of starch microparticles

Raphael Lucas Jacinto Almeida,

Newton Carlos Santos,

Jessica Renaly Fernandes Morais

et al.

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Action of microbial transglutaminase (MTGase) on the processing properties of glutinous rice flour and the quality attributes of sweet dumplings and in vitro digestion

Chang,

Bian,

et al. 2025

Food Chemistry

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Action of microbial transglutaminase (MTGase) on the processing properties of glutinous rice flour and the quality attributes of sweet dumplings and in vitro digestion

Chang,

Bian,

et al. 2025

Food Chemistry

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Effect of freezing rates on α-amylase enzymatic susceptibility, in vitro digestibility, and technological properties of starch microparticles

Cited by 1 publication

References 55 publications

Action of microbial transglutaminase (MTGase) on the processing properties of glutinous rice flour and the quality attributes of sweet dumplings and in vitro digestion

Action of microbial transglutaminase (MTGase) on the processing properties of glutinous rice flour and the quality attributes of sweet dumplings and in vitro digestion

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