Cited by 221Food composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems

The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.

In vitro starch digestibility and estimated glycemic index of chemically modified corn starches

Chung, Hyun-Jung, Shin, Dong-Hoon, Lim, Seung-Taik·2008·Food Research International

DOI 10.1016/j.foodres.2008.04.006

Open this paper in CoChat — free account

Abstract

Normal corn starch was chemically modified by oxidation, acetylation, hydroxypropylation, and cross-linking, and the digestibility and glycemic indices (GI) of these modified starches were examined by in vitro hydrolysis using pancreatic -amylase. During the early stage of hydrolysis (up to 60 min) with prime (ungelatinized) starches, the modified starches were hydrolyzed at greater extents than the unmodified starches. However, at the late stage of hydrolysis (after 3 h), the modified starches showed lower degrees of hydrolysis than the unmodified starch. The amount of resistant starch (RS) in prime starches were 23.4%, 35.1%, 34.2%, and 13.9% in the acetylated, oxidized, hydroxypropylated, and cross-linked starches, respectively, whereas the unmodified starch contained 11.9%. The amount of slowly digestible starch (SDS) was decreased as the RS content was increased by the modification, indicating that some of the SDS transformed to RS. By gelatinization, all the starches, regardless of type of modification, were more quickly hydrolyzed and reached maximum levels within 20 min. Like the prime starches, the modified starches contained higher contents of undigested starches after gelatinization. The modifications except cross-linking reduced rapidly digestible starch (RDS) content but increased the RS content when the starches were gelatinized. The hydroxypropylated starch had the lowest GI values, which were estimated from the hydrolysis profiles (70.6 and 86.2 in prime and gelatinized states, respectively), whereas the GI values of cross-linked starch were similar to those of the unmodified starch. Therefore, chemical substitution such as hydroxypropylation and acetylation, and oxidation can be used to reduce the starch digestibility and raise the RS content.

Integrity signals

Registry

Crossref · 10.1016/j.foodres.2008.04.006

Cites

0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

High-glycemic Index Foods, Hunger, and Obesity: Is There a Connection?
Roberts, S. B. (2009) · Nutrition Reviews · doi:10.1111/j.1753-4887.2000.tb01855.x · Cited by 356 · cited 2×
“Current dietary guidelines focus on lowering dietary fat and increasing complex carbohydrate intake, such as starch and dietary fiber (Roberts, 2000).”
Background
High-carbohydrate–low-glycaemic index dietary advice improves glucose disposition index in subjects with impaired glucose tolerance
Wolever, T. M. S., & Mehling, C. (2002) · British Journal of Nutrition · doi:10.1079/bjn2002568 · Cited by 214

Show all 0 references

Research works printed but not linked: 27

Björck, 1989, A study of native and chemically modified potato starch. Part II: Digestibility in the rat intestinal tract, Starch, 41, S128, 10.1002/star.19890410403 · DOI
Brand-Miller, 2007, The glycemic index as a measure of health and nutritional quality: An Australian perspective, Cereal Foods World, 52, 41
CFR (2006). Code of Federal Regulations. Food starch modified. Title 21. Chapter 1, Part 172, Sec. 172.892. In Food additives permitted for direct addition to food for human consumption. Washington, DC:US GPO.
Chung, 2006, Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch, Journal of Cereal Science, 43, 353, 10.1016/j.jcs.2005.12.001 · DOI
Crosbie, 1991, The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours, Journal of Cereal Science, 13, 145, 10.1016/S0733-5210(09)80031-3 · DOI
Englyst, 1992, Classification and measurement of nutritionally important starch fractions, European Journal of Clinical Nutrition, 46, S33
Goni, 1997, A starch hydrolysis procedure to estimate glycemic index, Nutrition Research, 17, 427, 10.1016/S0271-5317(97)00010-9 · DOI
Granfeldt, 1992, An in vitro procedure based on chewing to predict metabolic responses to starch in cereal and legume products, European Journal of Clinical Nutrition, 46, 649
Han, 2007, Preparation and physical characteristics of slowly digesting modified food starches, Carbohydrate Polymers, 67, 366, 10.1016/j.carbpol.2006.06.011 · DOI · Paper page
Hoover, 1988, Effects of hydroxypropylation on thermal properties, starch digestibility and freeze–thaw stability of field pea (Pisum sativum cv Trapper), Starch, 40, 383, 10.1002/star.19880401005 · DOI
Hoover, 1985, A comparative study of the effect of acetylation on starches of Phaseolus vulgaris biotypes, Starch, 37, 397, 10.1002/star.19850371202 · DOI
Hoover, 1986, Effect of cross-linking on functional properties of legume starches, Starch, 38, 149, 10.1002/star.19860380502 · DOI
Hoover, 2003, In vitro and in vivo hydrolysis of legume starches by α-amylase and resistant starch formation in legumes – A review, Carbohydrate Polymers, 54, 401, 10.1016/S0144-8617(03)00180-2 · DOI · Paper page
Jenkins, 2007, The glycemic index: Looking back 25 years, Cereal Foods World, 52, 50
Jenkins, 1982, Effect of processing on digestibility and the blood glucose responses: A study of lentils, American Journal of Clinical Nutrition, 36, 1093, 10.1093/ajcn/36.6.1093 · DOI
Johnson, 1969, Spectrophotometric determination of the hydroxypropyl group in starch ethers, Analytical Chemistry, 41, 859, 10.1021/ac60275a024 · DOI
Lehmann, 2007, Slowly digestible starch – Its structure and health implications: A review, Trends in Food Science and Technology, 18, 346, 10.1016/j.tifs.2007.02.009 · DOI
Liu, 1997, Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch, Carbohydrate Polymers, 34, 283, 10.1016/S0144-8617(97)00130-6 · DOI
Östergård, 1988, A study of native and chemically modified potato starch. Part I: Analysis and enzymic availability in vitro, Starch, 40, 58, 10.1002/star.19880400206 · DOI
Raben, 1997, Acetylation of or β-cyclodextrin addition to potato starch: Beneficial effect on glucose metabolism and appetite sensations, American Journal of Clinical Nutrition, 66, 304, 10.1093/ajcn/66.2.304 · DOI
Sajilata, 2006, Resistant starch – A review, Comprehensive Reviews in Food Science and Food Safety, 5, 1, 10.1111/j.1541-4337.2006.tb00076.x · DOI · Paper page
Tran, 2007, Gelatinization and thermal properties of modified cassava starches, Starch, 59, 46, 10.1002/star.200600514 · DOI
Veelaert, 1997, Chemical and physical transitions of periodate oxidized potato starch in water, Carbohydrate Polymers, 33, 153, 10.1016/S0144-8617(97)00046-5 · DOI
Wang, 2003, Physicochemical properties of common and waxy corn starches oxidized by different levels of sodium hypochlorite, Carbohydrate Polymers, 52, 207, 10.1016/S0144-8617(02)003041 · DOI
Wepner, 1999, Citrate starch – Application as resistant starch in different food system, Starch, 51, S354, 10.1002/(SICI)1521-379X(199910)51:10<354::AID-STAR354>3.0.CO;2-W · DOI
Woo, 2002, Cross-linked resistant starch: Preparation and properties, Cereal Chemistry, 79, 819, 10.1094/CCHEM.2002.79.6.819 · DOI
Wootton, 1981, In vitro digestion of hydroxypropyl derivatives of wheat starch, Starch, 33, 135, 10.1002/star.19810330408 · DOI

Sorted by citations

Items 101–193 of 193

Resistant Starches in Foods
Chung, H., Donner, E., & Liu, Q.-R. (2011) · Elsevier eBooks · doi:10.1016/b978-0-08-088504-9.00309-3 · Cited by 17
Self-citation
Effect of Cold Storage, Reheating, and Particle Sizes on In Vitro Glucose Release and Starch Digestibility among Five Rice Products in Auckland, New Zealand
LW, L., & J, M. (2016) · Rice Research: Open Access · doi:10.4172/2375-4338.1000171 · Cited by 15
In vitro starch digestibility and physicochemical properties of chemical and enzymatic modified Indian Teff (Eragrostis Tef) starch for industrial applications.
Sidhu, R. K., Riar, C. S., & Singh, S. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.141910 · Cited by 14
Effect of osmotic pressure and simultaneous heat-moisture phosphorylation treatments on the physicochemical properties of mung bean, water caltrop, and corn starches.
Huang, P.-H., Chiu, C., Chan, Y.-J., Su, W., Wang, C.-C. R., Lu, W.-C., & Li, P.-H. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.132358 · Cited by 14
Study on structural characteristics and physicochemical properties of starches extracted from three varieties of kudzu root (Pueraria lobata starch).
Duan, X., Guan, Y.-M., Dong, H.-H., Yang, M., Chen, L.-H., Zhang, H., Naeem, A., & Zhu, W.-F. (2023) · Journal of Food Science · doi:10.1111/1750-3841.16472 · Cited by 14
Simulation of Human Small Intestinal Digestion of Starch Using an In Vitro System Based on a Dialysis Membrane Process
González, C. L., González, D., Zúñiga, R. N., Estay, H., & Troncoso, E. (2020) · Foods · doi:10.3390/foods9070913 · Cited by 17
Effect of sieving on nutritional value, glycemic index, and carbohydrate digestive enzymes activity of gruel made from maize and sorghum.
Babatola, L. J., Oyeleye, S. I., Olatunji, E., Osuolale, T. V., & Oboh, G. (2020) · Journal of food biochemistry · doi:10.1111/jfbc.13339 · Cited by 14
Effect of Acid Methanol Treatment and Heat Moisture Treatment on In Vitro Digestibility and Estimated Glycemic Index of Raw and Gelatinized Sago (Metroxylon Sagu) Starch
Ng, J., Siew, C., Mamat, H., Matanjun, P., & Lee, J.-S. (2018) · doi:10.1002/star.201700198 · Cited by 14
Starch digestibility, polyphenol contents and in vitro alpha amylase inhibitory properties of two varieties of cocoyam (Colocassia esculenta and Xanthosoma mafafa) as affected by cooking
Eleazu, C., Sampson, A., Saidu, S., Eleazu, K., & EGEDIGWE-EKELEME, C. A. (2018) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-018-9720-9 · Cited by 14
In vitro fermentabilities of raw and cooked canna starches and their derivatives
Wandee, Y., Uttapap, D., Puncha-arnon, S., Puttanlek, C., Rungsardthong, V., & Wetprasit, N. (2017) · Journal of Functional Foods · doi:10.1016/j.jff.2017.05.004 · Cited by 14
Effect of cross‐linking on the physicochemical, functional and digestibility properties of starch from Macho (Musa paradisiaca L.) and Roatan (Musa sapientum L.) banana varieties
Páramo-Calderón, D., Carrillo-Ahumada, J., Juarez-Arellano, E., Bello-Pérez, L., Aparicio-Saguilán, A., & Álvarez-Ramírez, J. (2016) · doi:10.1002/star.201500200 · Cited by 14
Graded inclusions of sodium metabisulphite in sorghum-based diets: II. Modification of starch pasting properties in vitro and beneficial impacts on starch digestion dynamics in broiler chickens
Liu, S., Selle, P., Khoddami, A., Roberts, T. H., & Cowieson, A. (2014) · doi:10.1016/j.anifeedsci.2013.12.016 · Cited by 14
Structural features, physiological functions and digestive properties of phosphorylated corn starch: A comparative study of four phosphorylating agents and two preparation methods.
Ma, L., Liu, J., Cheng, Y.-Q., Frank, J., & Liang, J. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.139146 · Cited by 13
Changes in the structure and enzyme binding of starches during in vitro enzymatic hydrolysis using mammalian mucosal enzyme mixtures
Jo, M., Qi, J., Du, Z., Li, Y., & Shi, Y. (2024) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2024.122070 · Cited by 12
Altering structure and enzymatic resistance of high-amylose maize starch by irradiative depolymerization and annealing with palmitic acid as V-type inclusion compound
Zhang, W., Bao, Y., & Li, H. (2023) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2023.121343 · Cited by 11
Effects of Debranching Conditions and Annealing Treatment on the Formation of Starch Nanoparticles and Their Physicochemical Characteristics
Koh, Y.-C., & Liao, H. (2023) · Foods · doi:10.3390/foods12152890 · Cited by 12
Recombinant expression and characterization of the glycogen branching enzyme from Vibrio vulnificus and its application in starch modification.
Li, L., Su, L.-Q., Hu, F., Chen, S., & Wu, J. (2019) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2019.11.062 · Cited by 12
Physicochemical Properties and Digestion Characteristics of Corn Starch Esterfied by Malic Acid.
Tian, S., Liu, C., Zhao, R.-Y., & Wang, Z.-L. (2019) · Journal of Food Science · doi:10.1111/1750-3841.14702 · Cited by 12
Development and digestion of resistant malate starch produced by L-malic acid treatment
Tian, S., Wang, Z.-L., Wang, X.-W., & Zhao, R.-Y. (2016) · doi:10.1039/c6ra12238h · Cited by 12
The effect of thermal and enzymatic degradation on the physicochemical properties and in vitro digestibility of canna starch
Lan, X.-H., Xie, S.-C., Xie, F., Liu, X., Wu, J.-H., & Wang, Z.-W. (2016) · doi:10.1002/star.201500118 · Cited by 12
Influence of guar gum on the in vitro digestibility of tapioca starch
Hong, Y., Liu, G.-D., Zhou, S.-S., Gu, Z.-B., Cheng, L., Li, Z.-F., & Li, C.-M. (2016) · doi:10.1002/star.201500142 · Cited by 12
In Vitro Digestibility of Native and Resistant Starches: Correlation to the Change of its Rheological Properties
Hódsági, M., Gelencsér, T., Gergely, S., & Salgó, A. (2012) · Food and Bioprocess Technology · doi:10.1007/s11947-010-0391-8 · Cited by 12
“These results are in accordance with the investigations of Chung et al. (2008) , who investigated phosphate ester-bounded maize starch, which was not less digestible after heat treatment compared to the heat-treated unmodified starch.”
Result
Development of Foods High in Slowly Digestible and Resistant Starch
Bello‐Pérez, L. A., & Hoyos-Leyva, J. D. (2017) · Elsevier eBooks · doi:10.1016/b978-0-08-100868-3.00022-6 · Cited by 10
Enrichment of sourdough bread with hazelnut skin, cross‐linked starch, or oxidized starch for improvement of nutritional quality
Durmuş, Y., Whitney, K., Anil, M., & Simsek, S. (2023) · Journal of food process engineering · doi:10.1111/jfpe.14361 · Cited by 11
Mathematical modeling of gastrointestinal starch digestion-blood glucose-insulin interactions
Meraz, M., Vernon‐Carter, E. J., Bello‐Pérez, L. A., & Alvarez-Ramirez, J. (2022) · Biomedical Signal Processing and Control · doi:10.1016/j.bspc.2022.103812 · Cited by 13
Preparation of starch phosphate carbamides and its application for improvement of noodle quality
Sun, Y.-J., Yang, S.-R., Li, G.-L., & Li, M. (2019) · doi:10.17221/159/2019-cjfs · Cited by 11
The Influence of Different Polyphenols on the Digestibility of Various Kinds of Starch and the Value of the Estimated Glycemic Index
Kwaśny, D., Borczak, B., Kapusta-Duch, J., & Kron, I. (2024) · Applied Sciences · doi:10.3390/app14178065 · Cited by 10
Insight into how E-beam pretreatment promotes sodium hypochlorite oxidation for structure-property improvement of cassava starch: A molecular-level modulation mechanism.
Liang, W., Zheng, J.-Y., Liu, X., Zhao, W.-Q., Lin, Q., Khamiddolov, T., Zeng, J., Gao, H.-Y., & Li, W.-H. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113246 · Cited by 10
Influence of Process Conditions on Digestibility of African Locust Bean (Parkia biglobosa) Starch
Sankhon, A., Yao, W.-R., Amadou, I., Wang, H.-Y., Qian, H., & Sangare, M. (2012) · doi:10.3923/ajft.2012.552.561 · Cited by 10
Physicochemical properties and health benefits of resistant starch, resistant dextrin, and polydextrose: Similarities and differences
Dong, K., Perreau, C., Thabuis, C., Yu, S., & Hasjim, J. (2025) · Grain & Oil Science and Technology · doi:10.1016/j.gaost.2025.04.001 · Cited by 9
Ultrasonic assisted enzymolysis based modification of native banana starch - A comprehensive analyses of the structural, morphological, rheological and textural properties.
Shuprajhaa, T., Paramasivam, S., Subramaniyan, P., Ramakrishnan, P., Ramasamy, S., & Wakchaure, G. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.139748 · Cited by 9
Genome‐wide association study of grain iron and zinc concentration in common bean ( Phaseolus vulgaris )
Gelaw, Y. M., Eleblu, J., Ofori, K., Fenta, B., Mukankusi, C., & Offei, S. (2023) · Plant Breeding · doi:10.1111/pbr.13090 · Cited by 9
Glycemic evaluation of some breads from different countries via in vitro gastrointestinal enzymatic hydrolysis system
Yusufoğlu, B., Yaman, M., & Karakuş, E. (2021) · Food Science and Technology · doi:10.1590/fst.34920 · Cited by 9
Preparation of 1,4-linked α-D-glucuronans from starch with 4-acetamide-TEMPO/NaClO2/NaClO system.
Hao, J., Wu, F.-X., Tang, R.-F., Sun, Y., Liu, D., & Zhang, Z.-Q. (2020) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2020.02.211 · Cited by 9
Thermal acclimation and nutritional history affect the oxidation of different classes of exogenous nutrients in Siberian hamsters, Phodopus sungorus.
McCue, M., Voigt, C., Jefimow, M., & Wojciechowski, M. (2014) · Journal of Experimental Zoology. Part A: Ecological Genetics and Physiology · doi:10.1002/jez.1882 · Cited by 9
Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive Extrusion
Hernández-Hernández, O., Julio-Gonzalez, L. C., Doyagüez, E. G., & Gutiérrez, T. J. (2023) · Polymers · doi:10.3390/polym15071704 · Cited by 8
“[24] reported that oxidized starches had higher RS values than their analogous native starches, because the carboxyl (O−C=O) and carbonyl (C=O) groups formed in the starch structure could create steric hindrance for the enzymatic action of α-amylase [25].”
Background
Effect of malate starch on cooking, texture and digestion characteristics in vitro of medium glycemic noodles
Tian, S., Gao, P., Xue, X., & Yang, Y.-Q. (2022) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2022.100558 · Cited by 8
Comparative Study on the Effects of Citric Acid Modification and Hydroxypropylation on the Physiochemical and Digestibility Characteristics of Acid‐Hydrolyzed Corn and Sorghum Starches
Shaikh, F., Ali, T. M., Mustafa, G., & Hasnain, A. (2021) · Starch - Stärke · doi:10.1002/star.202000241 · Cited by 9
Chemically modified wheat flours in noodle processing: effect on in vitro starch digestibility and glycemic index
Kumar, S. B., & Prabhasankar, P. (2015) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-015-9266-z · Cited by 8
MODIFIKASI TEPUNG UMBI TALAS BOGOR (COLOCASIA ESCULENTUM (L) SCHOTT) DENGAN TEKNIK OKSIDASI SEBAGAI BAHAN PANGAN PENGGANTI TEPUNG TERIGU
Ariyanti, D., Budiyati, C. S., & Kumoro, A. C. (2014) · doi:10.14710/reaktor.15.1.1-9 · Cited by 8
Real-Time Monitoring of Glycemic Starch Using Biosynthesized Gold Nanoparticle–Amylase Composites
Parmar, P. R., Mahanta, J., Dubey, S., Mandal, T., & Bandyopadhyay, D. (2023) · ACS Sustainable Chemistry & Engineering · doi:10.1021/acssuschemeng.3c02292 · Cited by 7
Effects of chemical modification on functional and physical properties of African star apple kernel (Chrysophyllum albidnum) starch
Ibikunle, A., Sanyaolu, N., Yussuf, S., Ogunneye, A. L., Badejo, O. A., & Olaniyi, O. M. (2019) · African Journal of Pure and Applied Chemistry · doi:10.5897/ajpac2018.0764 · Cited by 6
“…(Zhang et al., 2017), glutinous rice starch (Gope et al., 2016), maize starch (Miao et al., 2014), sweet potato starch (Huang et al., 2016), corn starches (Chung et al., 2008), bean starch (Chung et al., 2010), sago starch (Wattanachant et al., 2003), and wheat starch (Van Hung and Morita, 2005).”
Background
Effects of high-temperature air fluidization (HTAF) on the structural, functional, and in vitro digestive properties of corn: HTAF treatment for improving the properties of corn
Li, Y.-F., Duan, R.-J., Feng, S.-J., Wang, L., & Chen, Z. (2017) · doi:10.1002/star.201600137 · Cited by 6
Comparison of starches from five plants of Sect. Stenophora Uline and Sect. Lasiophyton Uline of Dioscorea grown in China.
Jiang, Q., Gao, W.-Y., Shi, Y.-P., Li, X., & Wang, H. (2015) · The Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.6975 · Cited by 6
Structure and functional properties of resistant starch from butyrylated arenga starches
Rahim, A., Haryadi, Cahyanto, M. N., & Pranoto, Y. (2012) · doi:10.5897/ajfs12.013 · Cited by 6
Principles of industrial scale chemical starch modification
Radeloff, M., & Beck, R. (2012) · Sugar Industry · doi:10.36961/si12852 · Cited by 6
Digestive and fermentation characteristics of esterified starches based on digestion kinetics, microbiome and metabolomics analysis.
Wang, T., Liu, C., Ma, R.-R., Pan, X.-H., Yang, T., Zhan, J.-L., & Tian, Y.-Q. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.146673 · Cited by 5
Effective strategies for producing low glycemic index wheat bread and their impact on technological properties: a review
Zare, L., Karimi, J., Sanaei-Nasab, S., Tahmouzi, S., Feizollahi, E., & Mollakhalili‐Meybodi, N. (2025) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-025-03335-1 · Cited by 4
“However, structural modifications like hydroxypropylation or acetylation can reduce alpha-amylase efficiency by altering starch granule properties, highlighting the interplay between enzymatic action and starch structure [126].”
Influential
Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta
Stringari, A., Tlais, A. Z. A., Polo, A., Ameur, H., Micheli, T. D., Aquaro, N., Zannini, E., Gobbetti, M., & Cagno, R. D. (2025) · Current Research in Food Science · doi:10.1016/j.crfs.2025.101094 · Cited by 5
“Lower HI is advantageous for glycemic control and metabolic health (Chung et al., 2008).”
Crystallinity of starch, food composition, and digestibility of starch
Šárka, E., Smrčková, P., & Sluková, M. (2025) · Czech Journal of Food Sciences · doi:10.17221/33/2025-cjfs · Cited by 5
Improving the structural, functional, and rheological properties of nonconventional stem pith starch from Corypha umbraculifera, by different chemical methods: a characterization study
Navaf, M., Sunooj, K. V., Gyati, R., Aaliya, B., Sudheesh, C., Akhila, P. P., Akhila, V., Sabu, S., Sasidharan, A., Mir, S., et al. (2022) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-022-01761-z · Cited by 5
Beneficial influence of phosphorylated parboiled dehusked redrice (Oryza sativa L.) in streptozotocin-induced diabetic rats
Itagi, H. N., Pradeep, S. R., Singh, V., Srinivasan, K., & Jayadeep, A. (2016) · doi:10.1002/star.201500289 · Cited by 5
Physicochemical Characteristics of Starches in Rice Cultivars of Diverse Amylose Contents
Yoon, M., Chun, A., Oh, S.-K., Hong, H., Choi, I., Lee, J.-H., Cho, Y.-C., & Kim, Y. (2012) · doi:10.7740/kjcs.2012.57.3.232 · Cited by 5
“Starch complexes upon the addition of monoglyceride and cyclodextrin have also been analyzed (Blennow et al., 2000; Vandeputte and Delcour, 2004; Singh et al., 2006; Yu and Wang, 2007; Chung et al., 2008).”
Background
Postprandial glycemic response of whole peas and lentils and their flours in adults with type 2 diabetes
Camacho-Arriola, M. (2020) · doi:10.31274/etd-20200624-209 · Cited by 5
Effects of different glutenin types on the physicochemical properties and in vitro digestion of cassava starch
Li, W.-C., Yan, J., Chang, X., Tian, Y., & Liu, S.-S. (2023) · CyTA - Journal of Food · doi:10.1080/19476337.2023.2209133 · Cited by 4
“It has been shown previously that levels of RDS are a major factor associated with obesity, diabetes, coronary heart diseases, cardio-vascular disease, and other metabolic diseases (Chung et al., 2008; Lehmann & Robin, 2007; Zhang & Hamaker, 2009).”
Background
Potensi Penggunaan Metode In Vitro dalam Memperkirakan Pemeringkatan Indeks Glikemik In Vivo pada Beberapa Varietas Beras yang Dimasak
Nurhayati, A. D., Rimbawan, R., Anwar, F., & Winarto, A. (2019) · Indonesian Journal of Human Nutrition · doi:10.21776/ub.ijhn.2019.006.02.6 · Cited by 2
“Metode tersebut dipilih karena telah banyak dirujuk oleh beberapa penelitian lain [15-22].”
Background
Yam: Technological Interventions
Akinoso, R., & Abiodun, O. A. (2016) · doi:10.1002/9781118992739.ch12 · Cited by 4
Changes in Resistant Starch Content and Glycemic Index of Pre-Gelatinized Gayam (Inocarfus fagifer Forst.) Flour
Wijanarka, A., Sudargo, T., Harmayani, E., & Marsono, Y. (2016) · Pakistan Journal of Nutrition · doi:10.3923/pjn.2016.649.654 · Cited by 4
Characterization of a New Polysaccharide from Potato Starch
Hao, L., Zhang, J., Lu, J., Ba, J., & Yu, J. (2013) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.12100 · Cited by 4
Influence of Different Levels of Acetylation on Retrograded Corn Starch Polymer in Colon‐Targeted Budesonide Tablets
Gangopadhyay, A., Bose, A., Sahoo, R., & Mallick, S. (2025) · Starke (Weinheim) · doi:10.1002/star.70041 · Cited by 3
Aroma compounds and physicochemical and functional properties of traditional Tokat bread
Ci̇ngöz, A. (2024) · Food Science & Nutrition · doi:10.1002/fsn3.4468 · Cited by 4
Preparation and Properties of Fomesafen@SiO2-Starch Microspheres for Herbicide-Controlled Release
Yang, L.-Y., Luo, Y.-F., Chen, Y., Wang, S., Wang, H.-S., & Wang, M. (2024) · ACS Agricultural Science & Technology · doi:10.1021/acsagscitech.4c00094 · Cited by 3
Improvement in crystallization and digestion resistance of debranched amylopectin dextrins using sodium sulfate
Lim, H., Lee, D.-J., Cho, D., & Lim, S.-T. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110239 · Cited by 3
Self-citation
Effects of Dual Modification of HMT and Cross Linking on Morphological, Thermal, Digestibility, and Structural Properties of Wild Tuber (Amorphophallus abyssinicus) Starch
Tsehay, E. G., Emire, S. A., Admassu, H., & Minuye, M. (2024) · Starke (Weinheim) · doi:10.1002/star.202300176 · Cited by 3
Physicochemical and prebiotic properties of waxy rice flour modified by pullulanase
Lee, T., Lee, Y.-E., Shin, J., & Chang, Y. (2023) · Food biotechnology · doi:10.1080/08905436.2023.2200835 · Cited by 3
“Furthermore, it has been reported that starch digestion is associated with the swelling of starch granules (Chung, Shin, and Lim 2008).”
Background
Functional and pasting properties of products of white and yellow cassava
Onyeneke, E.-B. (2019) · Journal of Agriculture and Food Sciences · doi:10.4314/jafs.v17i1.1 · Cited by 3
Physicochemical properties of modified trifoliate yam starches
Abiodun, O. A., Odedeji, J., Adepeju, A., & Oladapo, A. (2018) · doi:10.4314/ijs.v20i1.19 · Cited by 3
“Therefore, starch can be structurally modified by various means to enhance its functions as an ingredient (Chung et al., 2008; Eliasson and Gudmundsson, 1996).”
Background
Effect of acetylated retrograded starch (resistant starch RS4) on the nutritional value and microstructure of the crumb (SEM) of wheat bread.
Wojciechowicz-Budzisz, A., Gil, Z., Spychaj, R., Czaja, A., Pejcz, E., Czubaszek, A., & Żmijewski, M. (2015) · doi:10.4172/2157-7110.1000450 · Cited by 3
Reviewing nano-reduction as a tool to tailor functional and nutraceutical properties of resistant starch.
Noor, N., Qureshi, I., & Gani, A. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.147163 · Cited by 2
Effect of traditional procedure and high pressure processing assisted methods on physicochemical properties and in vitro digestibility of yellow glutinous rice dyed by Buddleja officinalis maxim
Yue, Q., Peng, Y., Li, Z., Yi, J.-J., & Zhou, L. (2025) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2025.103952 · Cited by 2
Effect of oxidation and crosslinking on functional, rheological and thermal properties of oat and apple starches
Sida-Arreola, J. P., Zamudio-Flores, P., Calderón-Loera, R., Espinosa-Solís, V., Vela-Gutiérrez, G., Pacheco-Vargas, G., Sáenz-Mendoza, A. I., Hernández-González, M., la Peña, H. Y. L.-D., Aparicio-Saguilán, A., et al. (2024) · Emirates Journal of Food and Agriculture · doi:10.3897/ejfa.2024.119658 · Cited by 2
“Chung et al. (2008) reported that starch cross-linking can be affected by various factors, such as the starch source, the concentration and composition of the cross-linking reagent, the degree of substitution, pH, reaction time, and temperature.”
Background
Effect of Acetylated Wheat Starch on Metabolic Indices in High-Fat Diet-induced Obese and Hyperglycemic Mice
Chu, T. T. H., Nguyen, H. T., Phu, T. H., Tran, H. D., & Tran, M. H. (2022) · Journal of Food and Nutrition Research · doi:10.12691/jfnr-10-4-5 · Cited by 2
“Many researchers have reported that chemically modified starch is less sensitive to amylase than unmodified starch in both in vitro and in vivo studies [8,9].”
Background
PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT
Ngoc, U. T. P., Khac, N. N., & Huu, D. T. (2018) · doi:10.34071/jmp.2018.5.11a · Cited by 2
Effect of burdock leaf juice on the physicochemical properties, antioxidant properties and glycemic index of Tartary buckwheat fresh wet noodles
Ma, G., Wen, J., Han, X., Wang, L., Yuan, H., Jiang, L.-Z., Zhang, Y., Wan, Y., Peng, L.-X., Zhao, J.-L., et al. (2026) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2026.102682 · Cited by 1
Characteristics of In-Vitro Starch Digestibility in Wheat Bread with Arabinoxylans, Baked Using Sourdough or Postponed Baking Methods
Bieniek, A., & Buksa, K. (2025) · Molecules · doi:10.3390/molecules30081722 · Cited by 1
“Resistant starch (RS) is the fraction, which is not digested in the small intestine, but can be fermented in the large intestine [5,6].”
Extraction and characterization of acorn (Quercus ithaburensis) starch: physico-chemical, morphological, thermogravimetric, and technological properties
Ci̇ngöz, A., & İnatçı, Z. (2024) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-024-02955-3 · Cited by 1
The Digestibility and Bacterial Growth Rates of Microwave Treated Sago (Metroxylon sagu) Starch
Zailani, M. A., Kamilah, H., Husaini, A., Seruji, A. Z. R. A., & Sarbini, S. R. (2023) · Pertanika journal of science & technology · doi:10.47836/pjst.31.5.10 · Cited by 1
“The slowly digestible and resistant starches are favoured in food formulations, contributing to their low glycaemic properties, which are valuable for diabetic patients (Chung et al., 2008).”
Background
In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system
Ozel‐Tasci, C., Pilatin, G., Edeer, O., & Gulec, S. (2020) · Turkish Journal of Biochemistry · doi:10.1515/tjb-2020-0082 · Cited by 1
Enzymatic Modification of Proteins and Starches for Gluten‐Free and Low‐Glycaemic‐Index Foods for Special Dietary Uses
de la Barca, A. M. C., Islas-Rubio, A. R., Heredia, N. G., & Cabrera‐Chávez, F. (2015) · Wiley eBooks · doi:10.1002/9781118864463.ch08 · Cited by 1
AMIDO RESISTENTE: APLICAÇÕES E MÉTODOS DE PRODUÇÃO
Polesi, L. F. (2011) · Boletim do Centro de Pesquisa de Processamento de Alimentos · doi:10.5380/cep.v29i2.25486 · Cited by 1
The Dietary Use of Pigeon Pea for Human and Animal Diets
Abebe, B. K. (2022) · The Scientific World Journal · doi:10.1155/2022/4873008
“PP also has a high amount of starch and fibers that are resistant to digestion in the small and large intestines, allowing bacteria to ferment and produce short-chain fatty acids [38].”
Background
Physical Modification of Starch Digestibility: A Comprehensive Review and AI-Assisted Qualitative Knowledge Extraction
Harush, M. Y., Levi, C. S., & Lesmes, U. (2026) · Foods · doi:10.3390/foods15173137
Acetylated starch promotes satiety by inhibiting hypothalamic agouti-related peptide and neuropeptide Y neurons.
Wang, T., Ma, R.-R., Pan, X.-H., Ye, H., Shen, W., Liu, C., & Tian, Y.-Q. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.150817
Ultrasound Intensity and Duration on Banana Starch Modification and Their Impact on Morpho‐Structural, Rheological, and Glycemic Properties
Paramasivam, S., Subramaniyan, P., Shuprajhaa, T., Hoque, M., Tan, X.-Y., & Tiwari, B. K. (2026) · Starke (Weinheim) · doi:10.1002/star.70261
Structural and physicochemical properties of hydrothermally treated starch microparticle (SMP)
Ha, S., Oh, S.-M., Shin, J.-S., Bae, J.-E., Ye, S.-J., Choi, H.-W., & Baik, M. (2026) · Food Science and Biotechnology · doi:10.1007/s10068-026-02192-y
Synergistic effects of chitosan dispersions in food-grade acidulants on the physicochemical properties of cereal flour-based composite batter
Manivannan, M., Xavier, K. A. M., Ngasotter, S., Chattopadhyay, K., Layana, P., Balange, A., & Nayak, B. B. (2026) · Bioactive Carbohydrates and Dietary Fibre · doi:10.1016/j.bcdf.2026.100525
The Effect of Pomegranate (Punica granatum L.) Peel and Juice Addition to Bread Varieties on In Vitro Estimated Glycemic Index, Hydrolysis Index and Sensory Properties*
Çelik, Z. M., Akkaş, İ., Ayar, S., Sarıkaya, B., Aktaç, Ş., & Yaman, M. (2025) · İstanbul Gelişim Üniversitesi sağlık bilimleri dergisi · doi:10.38079/igusabder.1530699
“Web site: https://dergipark.org.tr/en/pub/igusabder Contact: igusabder@gelisim.edu.tr the speed of carbohydrate digestion in the gastrointestinal tract, with high HI often indicating rapid absorption and breakdown of carbohydrates 12 .”
Research progress on low-glycemic index foods and their potential utilization value
He, R., Zhai, L., Pan, M., He, L., Yin, X.-B., & Yang, L. (2024) · Scientia Sinica Vitae · doi:10.1360/ssv-2024-0110
TỔNG QUAN VỀ TINH BỘT KHÁNG TIÊU HÓA VÀ PHƯƠNG PHÁP THU NHẬN
Hồ, H. T., Trần, T. T. N., & Nguyễn, P. (2024) · TRA VINH UNIVERSITY JOURNAL OF SCIENCE · doi:10.35382/tvujs.14.5.2024.203
“Các nhóm được tạo ra làm cản trở các enzyme tiêu hóa tinh bột [23], [21].”
PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT
Ngoc, U. T. T., Khac, N. N., & Huu, D. T. (2018) · Volume 8 Issue 5 · doi:10.34071/jmp.2018.5
PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT
Ngoc, U. T. T., Khac, N. N., & Huu, D. T. (2018) · Volume 8 Issue 5 · doi:10.34071/jmp.2018.5.11
Chemical characteristics, degree of substitution, percentage of acetyl groups, amylose content, and resistant starch in acetylated cocoyam (Xanthosoma sagittifolium) starch
Lopulalan, C. G. C., Pranoto, Y., Marsono, Y., & Marseno, D. W. (2025) · AIP conference proceedings · doi:10.1063/5.0259652
Approaches for molecular characterization of modified biopolymers
ter Haar, R. (2011) · doi:10.18174/178734

Authors: Chung, H.-J., Shin, D.-H., & Lim, S.-T.
Affiliations: Agriculture and Agri-Food Canada (CA)
Korea University (KR)
Corresponding author: Lim, Seung-Taik
ORCID: Chung, Hyun-Jung
Venue: Food Research International
Publisher: Elsevier BV
Published: 2008-07
Volume: 41
Issue: 6
Pages: 579-585
ISSN: 0963-9969 (ISSN-L)
DOI: 10.1016/j.foodres.2008.04.006
OpenAlex: W2077908293
Cited by: 221
References: 0
Citations by year: 2026: 7 · 2025: 12 · 2024: 15 · 2023: 19 · 2022: 16 · 2021: 11 · 2020: 13 · 2019: 18 · 2018: 19 · 2017: 12 · 2016: 11 · 2015: 20 · 2014: 11 · 2013: 7 · 2012: 10
FWCI: 6.35
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Research International (publishedVersion)
Topics: Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Keywords: corn starch, modified starch, starch digestibility, glycemic index, resistant starch, slowly digestible starch, rapidly digestible starch, hydroxypropylation, acetylation, starch oxidation, crosslinking, gelatinization, in vitro digestion

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

In vitro starch digestibility and estimated glycemic index of chemically modified corn starches

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Citations

Cites

Cited by

Metadata

Record

About these checks