Physiological and Metabolic Properties of a Digestion-Resistant Maltodextrin, Classified as Type 3 Retrograded Resistant Starch

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  • Fred Brouns
    Department of Clinical Nutrition, Göteborg University, Göteborg, Sweden, Cargill Research and Development Center, Vilvoorde, Belgium, Institute of Food Science and Nutrition, Eidgenössische Technische Hochschule Zurich, Zurich, Switzerland, Nutriscience Limited, Maastricht University Holding, Maastricht, The Netherlands, and Departments of Human Biology and Internal Medicine, Maastricht University, Maastricht, The Netherlands
  • Eva Arrigoni
    Department of Clinical Nutrition, Göteborg University, Göteborg, Sweden, Cargill Research and Development Center, Vilvoorde, Belgium, Institute of Food Science and Nutrition, Eidgenössische Technische Hochschule Zurich, Zurich, Switzerland, Nutriscience Limited, Maastricht University Holding, Maastricht, The Netherlands, and Departments of Human Biology and Internal Medicine, Maastricht University, Maastricht, The Netherlands
  • Anna Maria Langkilde
    Department of Clinical Nutrition, Göteborg University, Göteborg, Sweden, Cargill Research and Development Center, Vilvoorde, Belgium, Institute of Food Science and Nutrition, Eidgenössische Technische Hochschule Zurich, Zurich, Switzerland, Nutriscience Limited, Maastricht University Holding, Maastricht, The Netherlands, and Departments of Human Biology and Internal Medicine, Maastricht University, Maastricht, The Netherlands
  • Inge Verkooijen
    Department of Clinical Nutrition, Göteborg University, Göteborg, Sweden, Cargill Research and Development Center, Vilvoorde, Belgium, Institute of Food Science and Nutrition, Eidgenössische Technische Hochschule Zurich, Zurich, Switzerland, Nutriscience Limited, Maastricht University Holding, Maastricht, The Netherlands, and Departments of Human Biology and Internal Medicine, Maastricht University, Maastricht, The Netherlands
  • Caroline Fässler
    Department of Clinical Nutrition, Göteborg University, Göteborg, Sweden, Cargill Research and Development Center, Vilvoorde, Belgium, Institute of Food Science and Nutrition, Eidgenössische Technische Hochschule Zurich, Zurich, Switzerland, Nutriscience Limited, Maastricht University Holding, Maastricht, The Netherlands, and Departments of Human Biology and Internal Medicine, Maastricht University, Maastricht, The Netherlands
  • Henrik Andersson
    Department of Clinical Nutrition, Göteborg University, Göteborg, Sweden, Cargill Research and Development Center, Vilvoorde, Belgium, Institute of Food Science and Nutrition, Eidgenössische Technische Hochschule Zurich, Zurich, Switzerland, Nutriscience Limited, Maastricht University Holding, Maastricht, The Netherlands, and Departments of Human Biology and Internal Medicine, Maastricht University, Maastricht, The Netherlands
  • Bernd Kettlitz
    Department of Clinical Nutrition, Göteborg University, Göteborg, Sweden, Cargill Research and Development Center, Vilvoorde, Belgium, Institute of Food Science and Nutrition, Eidgenössische Technische Hochschule Zurich, Zurich, Switzerland, Nutriscience Limited, Maastricht University Holding, Maastricht, The Netherlands, and Departments of Human Biology and Internal Medicine, Maastricht University, Maastricht, The Netherlands
  • Michiel van Nieuwenhoven
    Department of Clinical Nutrition, Göteborg University, Göteborg, Sweden, Cargill Research and Development Center, Vilvoorde, Belgium, Institute of Food Science and Nutrition, Eidgenössische Technische Hochschule Zurich, Zurich, Switzerland, Nutriscience Limited, Maastricht University Holding, Maastricht, The Netherlands, and Departments of Human Biology and Internal Medicine, Maastricht University, Maastricht, The Netherlands
  • Henriette Philipsson
    Department of Clinical Nutrition, Göteborg University, Göteborg, Sweden, Cargill Research and Development Center, Vilvoorde, Belgium, Institute of Food Science and Nutrition, Eidgenössische Technische Hochschule Zurich, Zurich, Switzerland, Nutriscience Limited, Maastricht University Holding, Maastricht, The Netherlands, and Departments of Human Biology and Internal Medicine, Maastricht University, Maastricht, The Netherlands
  • Renato Amadò
    Department of Clinical Nutrition, Göteborg University, Göteborg, Sweden, Cargill Research and Development Center, Vilvoorde, Belgium, Institute of Food Science and Nutrition, Eidgenössische Technische Hochschule Zurich, Zurich, Switzerland, Nutriscience Limited, Maastricht University Holding, Maastricht, The Netherlands, and Departments of Human Biology and Internal Medicine, Maastricht University, Maastricht, The Netherlands

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