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Effect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels
ArticleAbstract: Corn starch gels (1:4 w:w) were made with the addition (up to 2% w/w starch basis) of sodium alginatPalabras claves:Average molecular weight, biopolymers, in vitro digestion, rheology, Scanning electron microscopy (SEM)Autores:Cristina M. Rosell, Garzón R., Montes L., Moreira R., Santamaría M.Fuentes:scopusEstimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model
ArticleAbstract: Viscosity is an important rheological property, which may have impact on the glycemic response of stPalabras claves:In vitro digestibility, Microstructure, modelling, Starch contentAutores:Cristina M. Rosell, Garzón R., Moreira R., Santamaría M.Fuentes:scopusIn vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure
ArticleAbstract: Starch performance along digestion is becoming of utmost importance owing to the extensive presencePalabras claves:cereals, First-order kinetics, in vitro digestion, pulses, Starch gel, TubersAutores:Aleixandre A., Benavent-Gil Y., Cristina M. Rosell, Moreira R.Fuentes:scopusIn vitro inhibition of starch digestive enzymes by ultrasound-assisted extracted polyphenols from Ascophyllum nodosum seaweeds
ArticleAbstract: Abstract: Seaweeds are gaining importance due to their antidiabetic characteristics. This study invePalabras claves:1 H-NMR, gelled starch, HPLC, Wheat, α-amylase, α-GlucosidaseAutores:Aleixandre A., Cristina M. Rosell, Gisbert M., Moreira R., Sineiro J.Fuentes:scopusInteractions between Ascophyllum nodosum Seaweeds Polyphenols and Native and Gelled Corn Starches
ArticleAbstract: The effect of several blending procedures between Ascophyllum nodosum seaweed flour (AF) and corn stPalabras claves:ABTS, Adsorption, antioxidant activities, Carbohydrates, Dpph, FRAPAutores:Aleixandre A., Cristina M. Rosell, Gisbert M., Moreira R., Sineiro J.Fuentes:scopusPerformance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies
ArticleAbstract: Starch hydrolysis is attracting much attention due to its relationship to digestion and glucose relePalabras claves:in vitro digestion, kinetics, Modeling, rapid visco analyzers, rheometersAutores:Cristina M. Rosell, Garzón R., Montes L., Moreira R., Santamaría M.Fuentes:scopusUnraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels
ArticleAbstract: Starch is one of the most important carbohydrates that is present in many foods. Gelatinization is aPalabras claves:Autores:Cristina M. Rosell, Garzón R., Montes L., Moreira R., Santamaría M.Fuentes:scopus