Glycemic index, starch inclusion complex, hydrothermal treatment, in vitro starch digestion, in vivo glycemic response, resistant starch
V8 amylose, salicylic acid, inclusion complex, DSC, XRD, In vitro digestion
High amylose maize starch, Fatty acid chain length, Fatty acid unsaturation, resistant starch, crystalline structure, thermal stability, In vitro digestibility