Structuring white rice with gellan gum reduces the glycemic response in healthy humans

Alshammari, N.A., Riches, K., Muttakin, S. et al. (11 more authors) (2024) Structuring white rice with gellan gum reduces the glycemic response in healthy humans. Food Research International, 196. 115090. ISSN 0963-9969

Abstract

Metadata

Item Type: Article
Authors/Creators:
  • Alshammari, N.A.
  • Riches, K.
  • Muttakin, S.
  • Hoad, C.L.
  • Strkalj, L.
  • Gouseti, O.
  • Bakalis, S.
  • Lovegrove, A.
  • Spiller, R.C.
  • Gowland, P.A.
  • Aithal, G.P.
  • Yakubov, G.E. ORCID logo https://orcid.org/0000-0001-5420-9422
  • Taylor, M.A.
  • Marciani, L.
Copyright, Publisher and Additional Information:

© 2024 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

Keywords: Blood glucose; Low acyl gellan gum;Jasmine rice;Magnetic resonance imaging;MRI;White rice
Dates:
  • Published: November 2024
  • Published (online): 15 September 2024
  • Accepted: 11 September 2024
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 28 Jan 2025 11:17
Last Modified: 28 Jan 2025 11:17
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.foodres.2024.115090
Related URLs:
Open Archives Initiative ID (OAI ID):

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