Yitao Chen

Amylose content outperforms digestion kinetics in predicting the glycemic index of cooked rice.

This study developed and compared two oral-phase pretreatment strategies, mastication (physiologically realistic) and homogenization (standardized), for in vitro digestion of freshly cooked rice using a combined parallel-sequential kinetics model. Univariate GI prediction models based on AC, rapidly digestible starch w...