Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations

Katharina Pälchen,Wender L P Bredie,Dorine Duijsens, Alan Isaac Alfie Castillo,Marc Hendrickx,Ann Van Loey,Anne Raben,Tara Grauwet

Food Research International（2022）

引用 11|浏览2

暂无评分

摘要

•Flour preparation steps determine structural and digestion properties.•Incorporation of cellular chickpea-flour reduced in vitro starch digestion by ∼ 50%•Pulses structural properties as key aspect governing in vivo appetite sensations.•Cellular pulse-based flours as promising ingredients increasing satiety.

查看译文

关键词

Legume,INFOGEST,Amylolysis,Proteolysis,Kinetic,Cell wall structure,Processing,Satiety,Hunger,Fullness

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要