Recent advancements in cross-linked starches for food applications- a review-Reference-Cited by-同舟云学术

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Recent advancements in cross-linked starches for food applications- a review

Published:2024-03-06 Issue:1 Volume:27 Page:411-430
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Punia Bangar Sneh¹,Sunooj K.V.²,Navaf Muhammed²,Phimolsiripol Yuthana³,Whiteside William Scott¹

Affiliation:

1. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA

2. Department of Food Science and Technology, Pondicherry University, Kalapet, Pondicherry, India

3. Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2024.2318427

Reference90 articles.

1. A novel efficient wet process for preparing cross-linked starch: Impact of urea on cross-linking performance

2. Starch-based bio-nanocomposites films reinforced with cellulosic nanocrystals extracted from Kudzu (Pueraria montana) vine

3. Structural Modifications and Strategies for Native Starch for Applications in Advanced Drug Delivery

4. Effects of acidity, number of hydroxyl group, and carbon chain length of carboxylic acids on starch cross-linking

5. Green Preparation of Citric Acid Crosslinked Starch for Improvement of Physicochemical Properties of Cyperus Starch

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Edible structuring agent shaped via interfacial precipitation on solid template: Crosslinked starch colloidosome;Carbohydrate Polymers;2024-12

2. Mechanical reinforcement and confinement in elastomeric corn starch/bentonite nanocomposites;Polymer;2024-09

3. Physical action of nonthermal cold plasma technology for starch modification;Food Physics;2024-09

4. A Comprehensive Review on Starch-Based Hydrogels: From Tradition to Innovation, Opportunities, and Drawbacks;Polymers;2024-07-11

5. Native and Modified Starches for Bakery and Confectionery Products;Current Food Science and Technology Reports;2024-06-20

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