Queensland Alliance for
Agriculture and Food Innovation QAAFI
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Dr Sushil Dhital

Research Fellow In Starch/Plant Cel
Centre for Nutrition and Food Sciences
+61 7 334 67653
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Publications

Journal Articles (45)
Conference Papers (12)
Thesis (1)

Journal Articles

Anti-staling of high-moisture starchy food: effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes
Quantitative structural organisation model for wheat endosperm cell walls: Cellulose as an important constituent
Intact cellular structure in cereal endosperm limits starch digestion in vitro
The adsorption of alpha-amylase on barley proteins affects the in vitro digestion of starch in barley flour
In vitro gastric digestion of cooked white and brown rice using a dynamic rat stomach model
Dietary polyphenols bind to potato cells and cellular components
Effects of palm oil on structural and in vitro digestion properties of cooked rice starches
Structural and physicochemical properties of granular starches after treatment with debranching enzyme
Multilevel structure of wheat starch and its relationship to noodle eating qualities
Digestion of isolated legume cells in a stomach-duodenum model: three mechanisms limit starch and protein hydrolysis
In vitro digestion of pectin- and mango-enriched diets using a dynamic rat stomach-duodenum model
Isolation of wheat endosperm cell walls: effects of non-endosperm flour components on structural analyses
Tribology of swollen starch granule suspensions from maize and potato
Mechanisms of starch digestion by α-amylase—Structural basis for kinetic properties
Encapsulation of Lactobacillus plantarum in porous maize starch
Rheological and microstructural properties of porcine gastric digesta and diets containing pectin or mango powder
Interactions among macronutrients in wheat flour determine their enzymic susceptibility
Intactness of cell wall structure controls the in vitro digestion of starch in legumes
Structural properties and digestion of green banana flour as a functional ingredient in pasta
Extrusion induced low-order starch matrices: enzymic hydrolysis and structure
Inhibition of α-amylase activity by cellulose: Kinetic analysis and nutritional implications
Densely packed matrices as rate determining features in starch hydrolysis
In vitro digestibility and physicochemical properties of milled rice
Molecular, mesoscopic and microscopic structure evolution during amylase digestion of extruded maize and high amylose maize starches
The interplay of α-amylase and amyloglucosidase activities on the digestion of starch in in vitro enzymic systems
Rice starch granule amylolysis - Differentiating effects of particle size, morphology, thermal properties and crystalline polymorph
Amylase binding to starch granules under hydrolysing and non-hydrolysing conditions
Enzymatic hydrolysis of starch in the presence of cereal soluble fibre polysaccharides
Freeze-drying changes the structure and digestibility of B-polymorphic starches
Mechanism for starch granule ghost formation deduced from structural and enzyme digestion properties
Synergistic and antagonistic effects of alpha-amylase and amyloglucosidase on starch digestion
Heterogeneity in maize starch granule internal architecture deduced from diffusion of fluorescent dextran probes
Mammalian mucosal alpha-glucosidases coordinate with alpha-amylase in the initial starch hydrolysis stage to have a role in Starch Digestion beyond Glucogenesis
Effects of grain milling on starch structures and flour/starch properties
Milling of rice grains: effects of starch/flour structures on gelatinization and pasting properties
Preparation and characterization of gelatinized granular starches from aqueous ethanol treatments
Effect of biscuit baking conditions on the stability of microencapsulated 5-methyltetrahydrofolic acid and their physical properties
Molecular, mesoscopic and microscopic structure evolution during amylase digestion of maize starch granules
Milling of rice grains: the roles of starch structures in the solubility and swelling properties of rice flour
Physicochemical and structural properties of maize and potato starches as a function of granule size
Effect of a gibberellin-biosynthesis inhibitor treatment on the physicochemical properties of sorghum starch
Cryo-milling of starch granules leads to differential effects on molecular size and conformation
Relationship between granule size and in vitro digestibility of maize and potato starches
Formation of resistant starch during processing and storage of instant noodles
Effect of cryo-milling on starches: Functionality and digestibility

Conference Papers

Increasing the nutritional functionality of wheat flour
An insight into the composition and properties of wheat endosperm cell walls
Cell walls isolated from wheat flour differ from pure endosperm cell walls
Breakage of cross-links of ferulic acid and the swelling capacity of arabinoxylans
Gibberellin-biosynthesis inhibitor treatment on sorghum plants does not affect the structural properties of the starch
The effects of trinexapac-ethyl treatment on the physicochemical properties of sorghum starch
Molecular degradation is not the precondition for increased starch solubility of rice flour
The roles of starch structure in the digestibility of cooked rice flour
Relationship between starch structures in rice flours and solubility of starch molecules in water
Effects of milling processes on starch digestibility of rice flours
An in vitro technique to model digestive behavior of feeds containing soluble fibers
Effect of cryo-milling on starches: Functionality and digestibility

Thesis

Particle Size Affects the Physicochemical Properties and In Vitro Digestibility of Starch Granules