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scopus(8)
Comparison of porous starches obtained from different enzyme types and levels
ArticleAbstract: The objective was to compare the action of different hydrolases for producing porous corn starches.Palabras claves:Amyloglucosidase, Branching enzyme, CGtase, Microstructure, porous starch, α-amylaseAutores:Benavent-Gil Y., Cristina M. RosellFuentes:scopusMorphological and physicochemical characterization of porous starches obtained from different botanical sources and amylolytic enzymes
ArticleAbstract: Porous starches might offer an attractive alternative as bio-adsorbents of a variety of compounds. HPalabras claves:Amyloglucosidase, CGtase, Enzymes, Microstructure, porous starch, α-amylaseAutores:Benavent-Gil Y., Cristina M. RosellFuentes: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:scopusInulin enrichment of gluten free breads: Interaction between inulin and yeast
ArticleAbstract: Inulin can improve the nutritional quality of gluten free (GF) bread and have a prebiotic activity.Palabras claves:bread, fructans, Gluten free, inulin, Invertase activity, YeastAutores:Benavent-Gil Y., Cristina M. Rosell, Morreale F.Fuentes:scopusModulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration
ArticleAbstract: The association of diabetes on celiac disease together with the high glycemic index of gluten-free bPalabras claves:Egg white protein, glycemic index, maize, Pea proteinAutores:Benavent-Gil Y., Cristina M. Rosell, Gómez M., Sahagún M.Fuentes:scopusPerformance of Granular Starch with Controlled Pore Size during Hydrolysis with Digestive Enzymes
ArticleAbstract: Studies on porous starch have been directed to explore different industrial applications as bio-adsoPalabras claves:digestibility, Enzymes, glycemic index, porous starchAutores:Benavent-Gil Y., Cristina M. RosellFuentes:scopusUnderstanding CGTase action through the relationship between starch structure and cyclodextrin formation
ArticleAbstract: The action of the enzyme CGTase on corn and potato starch was studied to understand the influence ofPalabras claves:CGtase, Corn, Cyclodextrin, potato, scattering, StructureAutores:Benavent-Gil Y., Cristina M. Rosell, Gilbert E.P.Fuentes:scopusQuantifying the surface properties of enzymatically-made porous starches by using a surface energy analyzer
ArticleAbstract: The behavior of starch during processing and its performance in products is influenced by the surfacPalabras claves:Enzymes, Inverse gas chromatography, porous starch, Starch structure, Surface energetics, Water-sorptionAutores:Benavent-Gil Y., Carvajal T., Cristina M. Rosell, Martínez M.M., Martinez-Alejo J.M.Fuentes:scopus