Starch bioaccessibility is limited by an intact cell wall. Type 1 and type 2 cell walls, exemplified by chickpea and durum wheat, confer variable dimensions of cell integrity, digestion kinetics and starch bioaccessibility to unprocessed and processed foods. Tissue fracture properties and cell wall permeability emerge here as mechanisms by which dietary fibre affects starch bioaccessibility.
- Cathrina H. Edwards
- Peter Ryden
- Peter R. Ellis
