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Estimation 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:scopusRapid assessment of starch pasting using a rapid force analyzer
ArticleAbstract: Background and objectives: The falling number is a rapid method developed for assessing amylase levePalabras claves:Amylab, gel, Microstructure, rapid force analyzer, starch, textureAutores:Cristina M. Rosell, Garzón R.Fuentes:scopusRapid test to record the impact of bakery additives on starch gelatinization: Amylases, hydrocolloids and emulsifiers
ArticleAbstract: With a view to set up a fast method for assessing the changes brought into a starchy matrix by the mPalabras claves:Additives, Enzymes, rapid force analyzer, ViscosityAutores:Cristina M. Rosell, Garzón R., Gasparre N., Santamaría M.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:scopus