The solid state and nanostructure of starch: Effects on starch functionality
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, Canada
Funder
Natural Sciences and Engineering Research Council of Canada
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2388279
Reference140 articles.
1. Physicochemical, thermal, and rheological properties of acid-hydrolyzed sago (Metroxylon sagu) starch
2. Effect of drying method and hydrothermal treatment of pregelatinized Hylon VII starch on resistant starch content
3. Sensory, Tribological, and Rheological Profiling of “Clean Label” Starch–Lipid Complexes as Fat Replacers
4. Effect of Substituting Sunflower Oil with Starch‐Based Fat Replacers on Sensory Profile, Tribology, and Rheology of Reduced‐Fat Mayonnaise‐Type Emulsions
5. Comparative study on utilization of micro and nano sized starch particles for encapsulation of camel milk derived probiotics (Pediococcus acidolactici)
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