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August 25, 2024Food Chemistry XOpen Access

Effects of color protection and enzymatic hydrolysis on the microstructure, digestibility, solubility and swelling degree of chestnut flour

Wenxin Guo Liyang Yang Xinyu Shi Xin Cong Shuiyuan Cheng Linling Li Hua Cheng

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Abstract

Chestnuts, despite their nutritional value, pose challenges in starch processing, digestion, and absorption. This study employed various color-fixing formulations and processing methods to simulate the

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Cite This Study

Guo et al. (2024) studied this question.

synapsesocial.com/papers/68e5b019b6db64358754949f https://doi.org/10.1016/j.fochx.2024.101770

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Physicochemical properties, the digestible and resistant starch content of chestnut flour with different particle sizes2024 · 2 citations
2Ultrasonic pretreatment enhances the formation and digestion resistance of chestnut starch-cyanidin-3-O-glucoside complexesOriginal Research · 2026 · 1 citations
3Effect of thermal sterilization intensity on starch composition, structure and in vitro hydrolysis behavior of chestnutsIn Vitro Study · 2026
4Mild Approach for the Formulation of Chestnut Flour-Enriched Snacks: Influence of Processing Parameters on the Preservation of Bioactive Compounds of Raw Materials2024 · 6 citations
5Genetic Basis and Molecular Breeding Strategies for Processing Quality in Chestnut (Castanea spp.)Review · 2026

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