The structural characteristics of starches and their functional properties-Reference-Cited by-同舟云学术

The structural characteristics of starches and their functional properties

Published:2018-01 Issue:1 Volume:16 Page:1003-1017
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Cornejo-Ramírez Yaeel Isbeth¹^ORCID,Martínez-Cruz Oliviert¹^ORCID,Del Toro-Sánchez Carmen Lizette¹^ORCID,Wong-Corral Francisco Javier¹^ORCID,Borboa-Flores Jesús¹^ORCID,Cinco-Moroyoqui Francisco Javier¹^ORCID

Affiliation:

1. Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México. C.P.

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Informa UK Limited

Subject

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

Link

https://tandfonline.com/doi/pdf/10.1080/19476337.2018.1518343

Reference89 articles.

1. Analysis of the Apparent Viscosity of Starch in Aqueous Suspension within Agitation and Temperature by Using Rapid Visco Analyzer System

2. DSC and rheological studies of the effects of sucrose on the gelatinization and retrogradation of acorn starch

3. Thermoplastic Starch−Waxy Maize Starch Nanocrystals Nanocomposites

4. Characterization and modeling of the A- and B-granule starches of wheat, triticale, and barley

5. Barley Grain Constituents, Starch Composition, and Structure Affect Starch in Vitro Enzymatic Hydrolysis

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