Starch-guest complexes interactions: Molecular mechanisms, effects on starch and functionality-Reference-Cited by-同舟云学术

Starch-guest complexes interactions: Molecular mechanisms, effects on starch and functionality

Published:2023-03-12 Issue: Volume: Page:1-13
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Liang Xiuping¹,Chen Long¹²³,McClements David Julian⁴,Zhao Jianwei¹,Zhou Xing¹,Qiu Chao¹,Long Jie¹,Ji Hangyan¹,Xu Zhenlin²,Meng Man³,Gao Licheng⁵,Jin Zhengyu¹^ORCID

Affiliation:

1. School of Food Science and Technology, Jiangnan University, Wuxi, China

2. School of Food Science and Technology, South China Agricultural University, Guangzhou, China

3. Guangdong Licheng Detection Technology Co., Ltd, Zhongshan, China

4. Department of Food Science, University of Massachusetts, Amherst, MA, USA

5. Faculty of Bioscience Engineering, Ghent University, Belgium, China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2186126

Reference86 articles.

1. Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI)

2. Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review

3. A Review of the Design and Architecture of Starch-Based Dietary Foods

4. Starch hydrogels: The influence of the amylose content and gelatinization method

5. Preparation and Characterization of Amylose Inclusion Complexes for Drug Delivery Applications

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