ArticleFoods (Basel, Switzerland)2024
Resistant Starch Type 5 Formation by High Amylopectin Starch-Lipid Interaction.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Physicochemical and structural properties of dough and cookies formulated withFood chemistry: X · 2026Article
- The Reactive Extrusion Cationization of Starches as a Novel Physicochemical Surface Modification Method.Biopolymers · 2026Article
- Mechanistic study of quercetin onFood chemistry: X · 2026Article
- Chemical and Rheological Modifications of White Sorghum Flour by Physical Treatments with Possible Implications for Health.Molecules (Basel, Switzerland) · 2026Article
- Exploring the significance of resistant starch in ready-to-eat meals for enhanced functioning of gut microbiota: a comprehensive review.Food science and biotechnology · 2026Review
- Quality Comparison of Apios Starch Gel and Whole Apios Gel and Effect of Oil Addition on Retrogradation Inhibition in Whole Apios Gel.Food science & nutrition · 2026Article
- Structural, Physicochemical, and Functional Properties of Waxy and Non-Waxy Foxtail Millet Starches.Foods (Basel, Switzerland) · 2025Article
- Resistant Starch and Microbiota-Derived Secondary Metabolites: A Focus on Postbiotic Pathways in Gut Health and Irritable Bowel Syndrome.International journal of molecular sciences · 2025Review
- Lipid-Enriched Cooking Modulates Starch Digestibility and Satiety Hormone Responses in Traditional Nixtamalized Maize Tacos.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The formation of resistant starch type 5 (RS5), primarily associated with amylose-lipid complexes, is typically attributed to starches with high-amylose content due to their affinity for lipid interactions. Recently, studies have also investigated the potential of amylopectin-rich starches to form amylopectin-lipid complexes (ALCs), expanding RS5 sources. This study explores the capacity of waxy corn starch (WS), which is rich in amylopectin, to develop ALCs with oleic acid (10%
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