Comparative study on the structure-properties relationships of native and debranched rice starch-Reference-Cited by-同舟云学术

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Comparative study on the structure-properties relationships of native and debranched rice starch

Published:2020-01-01 Issue:1 Volume:18 Page:84-93
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Cao Chuan¹²^ORCID,Shen Mingyu¹,Hu Jinwei¹,Qi Jun¹,Xie Peng³,Zhou Yibin¹

Affiliation:

1. Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei, China

2. Department of Food Engineering, Anhui Vocational College of Grain Engineering, Hefei, China

3. Institute of Food Economics of NJUE, Nanjing University of Finance & Economics, NanJing, China

Funder

Twelfth Five Year Plan for Science and Technology” of Anhui Province

Anhui Scientific and Technical Tackle-Key-Problem Plan

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2019.1710261

Reference37 articles.

1. Physico-chemical characterisation of sago starch

2. Small differences in amylopectin fine structure may explain large functional differences of starch

3. Fractionation of debranched starch with different molecular weights via edible alcohol precipitation

4. Physicochemical, functional properties and ATR-FTIR digestion analysis of thermally treated starches isolated from black and bayo beans

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