Cutting-edge progress in green technologies for resistant starch type 3 and type 5 preparation: An updated review-Reference-Cited by-同舟云学术

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Cutting-edge progress in green technologies for resistant starch type 3 and type 5 preparation: An updated review

Published:2024-10 Issue: Volume:23 Page:101669
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Tappiban Piengtawan,Sraphet Supajit,Srisawad Nattaya,Ahmed Sulaiman,Bao Jinsong,Triwitayakorn Kanokporn

Funder

Mahidol University

Publisher

Elsevier BV

Reference92 articles.

1. Modification of structural and physicochemical properties of cowpea (Vigna unguiculata) starch by hydrothermal and ultrasound treatments;Acevedo;Food Hydrocolloids,2022

2. Effects of lipids on enzymatic hydrolysis and physical properties of starch;Ai;Carbohydrate Polymers,2013

3. Effects of fatty acid addition on the physicochemical properties of corn starch;Arik Kibar;International Journal of Food Properties,2014

4. Molecular breeding strategy and challenges towards improvement of blast disease resistance in Rice crop. Frontiers;Ashkani;Plant Science,2015

5. Preparation, health benefits and applications of resistant starch—A review;Ashwar;Starch - Stärke,2016

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