In vitro and in vivo hydrolysis of legume starches by α-amylase and resistant starch formation in legumes—a review

By R. Hoover, Y. Zhou. 2003

252 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/4d1ebbf5e618be540f318fdbc5c149d023b2958f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Hyun‐Jung Chung
2. M. Martín-Cabrejas
3. Alberta N. A. Aryee
4. M. V. Vaz Patto
5. J. Boye
6. R. Amarowicz
7. P. Shewry
8. C. Domoney

In Nutrition and Dietetics

1. Hyun‐Jung Chung
2. M. Martín-Cabrejas
3. Alberta N. A. Aryee
4. M. V. Vaz Patto
5. J. Boye
6. R. Amarowicz
7. P. Shewry
8. C. Domoney

In Plant Science

1. M. V. Vaz Patto
2. P. Shewry

Citations in the corpus

• Achievements and Challenges in Improving the Nutritional Quality of Food Legumes (2015, background): “Legume starches have been known to exhibit a lower GI than cereal or tuber starches due to high levels of amylose and strong interactions between amylose chains (Hoover and Zhou, 2003).”
• Does wheat make us fat and sick (2013, background): “With the exception of mutant lines, the ratio of the two polymers varies little, being about 20e25% amylose and 70e75% amylopectin (Hoover and Zhou, 2003).”