Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review

Jeevarathinam, G.; Ramniwas, Seema; Singh, Punit; Rustagi, Sarvesh; Mohammed Basheeruddin Asdaq, Syed; Pandiselvam, R.

doi:10.1016/j.foodchem.2024.138742

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.138742

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Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review

G. Jeevarathinam,

Seema Ramniwas,

Punit Singh

et al.

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Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review

Cited by 5 publications

References 92 publications

Exploring the remarkable effects of microwave treatment on starch modification: From structural evolution to changed physicochemical and digestive properties

Exploring the remarkable effects of microwave treatment on starch modification: From structural evolution to changed physicochemical and digestive properties

Mechanisms of starchy foods glycemic index reduction under different means and their impacts on food sensory qualities: A review

Research progress on low-glycemic index foods and their potential utilization value

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