ArticleJournal of food science and technology2023
Effect of adding vegetable oils to starches from different botanical origins on physicochemical and digestive properties and amylose-lipid complex formation.
Article in Journal of food science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed, 31 citations in OpenAlex.
- Surface Association of Flaxseed Oil on Cassava Starch Granules via Prolonged Mild Thermal Treatment: Structural, Pasting, Textural, and Emulsifying Properties.Foods (Basel, Switzerland) · 2026Article
- Physicochemical Characteristics of Potato Starch Extrudates Enriched with Edible Oils.Molecules (Basel, Switzerland) · 2026Article
- Influence of yam-derived flours and fatty acids on the structural characteristics, physicochemical attributes, andFood chemistry: X · 2025Article
- Enhancing resistant starch and quality of mung bean starch and glass noodles through optimized incubation times and temperatures.Food chemistry: X · 2025Article
- Addition of chicken fat to cooked rice improved its flavor, cooking quality, and digestibility.Food chemistry: X · 2025Article
- Improvement of amylose-lipid complex and starch digestibility profiles of corn starch added with rice bran oil or linoleic acid using ultrasonic and microwave treatment.Journal of food science and technology · 2024Article
- Molecular Basis of Lipid Metabolism inPlants (Basel, Switzerland) · 2024Review
- Impact of Rice Bran Oil Emulsified Formulation on Digestion and Glycemic Response to Japonica Rice: An In Vitro Test and a Clinical Trial in Adult Men.Foods (Basel, Switzerland) · 2024Article
- Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil.Journal of nutrition and metabolism · 2024Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Coconut oil, rice bran oil and sunflower oil were added to rice, corn, banana and mung bean starches and the effect on physicochemical properties, amylose-lipid formation and digestive properties were investigated. Starch samples were heated while oil was added and starch treated without oil addition served as the control. Starches with different botanical origins complexed diversely with vegetable oils. The RDS content in corn and rice starches with oil addition decreased, while SDS and RS fractions increased. By contrast, the RS content of treated banana and mung bean starches decreased compared with native starch but RS and SDS contents increased when oil was added compared with the control sample. The A-type crystalline polymorph of corn and rice starches changed to a mixed A + V form, whereas native mung bean (C
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.