| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6987366 | Food Hydrocolloids | 2016 | 50 Pages |
Abstract
A new view of starch digestion: Dietary glucose can be released at different rates and locations because α-amylase hydrolyzates have different susceptibilities to mucosal α-glucosidase. The slowly and distally released glucose may trigger some physiologic responses.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Amy Hui-Mei Lin, Byung-Hoo Lee, Wei-Jen Chang,