Dispersion treatments to determine the chain-length distribution of amylopectin in two commercial high-amylose corn starches-Reference-Cited by-同舟云学术

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Dispersion treatments to determine the chain-length distribution of amylopectin in two commercial high-amylose corn starches

Published:2024-05-08 Issue:10 Volume:250 Page:2651-2657
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Moreno-Zaragoza Josué,Gutiérrez Tomy J.,Bello-Pérez Luis A.

Funder

Secretaria de Investigacion y Posgrado del IPN

Comision de Operacion y Fomento a las Actividades Académicas del IPN

Sistema Nacional de Investigadores

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s00217-024-04564-2.pdf

Reference25 articles.

1. Copeland L, Blazek J, Salman H, Tang MC (2009) Form and functionality of starch. Food hydrocoll 23(6):1527–1534

2. Junejo SA, Flanagan BM, Zhang B, Dhital S (2022) Starch structure and nutritional functionality–past revelations and future prospects. Carbohyd Polym 277:118837

3. Chi C, Li X, Huang S, Chen L, Zhang Y, Li L, Miao S (2021) Basic principles in starch multi-scale structuration to mitigate digestibility: a review. Trends Food Sci Technol 109:154–168

4. Magallanes-Cruz PA, Flores-Silva PC, Bello-Perez LA (2017) Starch structure influences its digestibility: a review. J Food Sci 82(9):2016–2023

5. Ral JP, Cavanagh CR, Larroque O, Regina A, Morell MK (2008) Structural and molecular basis of starch viscosity in hexaploid wheat. J Agric Food Chem 56(11):4188–4197

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