White rice is the staple food for more than half of the world's population, but it has a high
glycemic index and minor resistant starch (RS) content. The consumption of cooked white …

Mathematical modeling of in vitro starch digestograms is essential to understand starch
structure–digestibility relationships as it covers all detailed information of the starch …

Background Glycemic index (GI) value is an important factor determining the postprandial
glycemic response of available carbohydrate in our daily foods. Ideally, it should be …

The effects of removing non-starch components on the surface microstructure, water
migration and glucose diffusion rate of highland barley starch (HBS) were systematically …

There are many genetic differences between Australian wild rices (AWRs) and domesticated
rices (DRs), causing differences in starch molecular structure and starch-related functional …

Starch-based foods frequently contain different starch digestible fractions, with distinct
digestion rates and locations in human upper gastrointestinal tract. Understanding the …

Abstract Development of whole rice with low glycaemic index has been achieved, however,
these rices are frequently associated with a poor texture property. Recent advances in terms …

Measuring the glycemic index (GI) of rice in vivo is time consuming and costly. A simple,
reliable, and cost‐effective in vitro digestion assay suitable for use during rice breeding and …

Glycemic index (GI) is important however there is currently a lack of specific model to predict
the GI for noodles. Various models have been proposed in literature for foods including rice …

In vitro digestion methods that can accurately predict the estimated GI (eGI) values of
complex carbohydrate foods, including biscuits, are worth exploring. In the current study …