Browsing Research and Publications - Department of Human Nutrition and Hospitality Management by Subject "Starch"

Browsing Research and Publications - Department of Human Nutrition and Hospitality Management by Subject "Starch"

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  • Gutierrez, Alyssa San Andres; Guo, Jiayue; Feng, Jiannan; Tan, Libo; Kong, Lingyan (2020-05)
    As phenolic compounds, alkyl gallates may inhibit the activity of digestive enzymes for starch. Furthermore, their alkyl chains may facilitate starch inclusion complexation and results in an increased resistant starch (RS) ...
  • Gutierrez, Alyssa; Feng, Jiannan; Tan, Libo; Kong, Lingyan (2020-08-25)
    Phenolic compounds have been shown to decrease the rate of starch hydrolysis by inhibiting digestive enzymes for starch. Tea, rich in phenolic compounds, has been widely reported for its beneficial health effects. This ...
  • Shi, Linfan; Hopfer, Helene; Ziegler, Gregory R.; Kong, Lingyan (2019-12)
    Flavoring ingredients are often the most expensive ingredients in food formulations, and their stability and release behavior are significant factors for quality and acceptability of food products. Among flavoring compounds, ...

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