Controlling the delivery of glucose in foods
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Isomaltulose is a non-starch slowly digestible carbohydrate with unique glycosidic bonds that is digested and absorbed at a different rate, resulting in a changed glycemic and insulinemic response.
“Thus, isomaltulose is part of a category of carbohydrates called non-starch slowly digestible carbohydrates, which have unique glycosidic bonds that are different from the better-known or naturally occurring molecules; therefore, they are digested and absorbed at a different rate resulting in a changed glycemic and insulinemic response [46].”
From The 4R’s Framework of Nutritional Strategies for Post-Exercise Recovery: A Review with Emphasis on New Generation of Carbohydrates (2020) · cites this paper as [46]
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BackgroundHoehnel, A., Bez, J., Sahin, A. W., Coffey, A., Arendt, E. K., & Zannini, E. (2020) · Foods · doi:10.3390/foods9111706 · Cited by 32 · see citing works
An engineering understanding of the small intestine
Fonseca, M. R. J. (2012) · University of Birmingham Institutional Research Archive (University of Birmingham) · Cited by 6 · see citing works
- Authors
- Zhang, G., Ao, Z., & Hamaker, B. R.
- Affiliations
- Jiangnan University (CN)
- Purdue University West Lafayette (US)
- ORCID
- Hamaker, B.R.
- Venue
- Designing Functional Foods
- Publisher
- Elsevier
- Published
- 2009
- Pages
- 547-571
- OpenAlex
- W1550912320
- Cited by
- 4
- References
- 107
- Citations by year
- 2020: 2 · 2016: 1 · 2012: 1
- FWCI
- 0.93
- Type
- book chapter
- Language
- en
- Open access
- closed
- Locations
- Elsevier eBooks (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
- Keywords
- glucose delivery, glycemic index, slowly digestible starch, food formulation
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