Phase transition of cross-linked and hydroxypropylated corn (Zea mays L.) starches-Reference-Cited by-同舟云学术

Phase transition of cross-linked and hydroxypropylated corn (Zea mays L.) starches

Published:2008-03 Issue:2 Volume:41 Page:346-358
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Ratnayake Wajira S.,Jackson David S.

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Variation in crystalline type with amylose content in maize starch granules: An X-ray powder diffraction study;Cheetham;Carbohydrate Polymers,1998

2. Effect of hydroxypropylation on retrogradation and water dynamics in wheat starch gels using 1H NMR;Choi;Cereal Chemistry,2003

3. Pasting profiles and solubility of native and cross-linked corn starch in dimethylsulfoxide–water mixtures;Cooreman;Journal of Cereal Science,1995

4. Structure/rheological properties relations of crosslinked potato starch suspensions;Dubios;Journal of Applied Polymer Science,2001

5. Fleche, G. (1985). Chemical modification and degradation of starch. In G.M.A. van Beynum & J.A. Roles, (Eds.), Starch conversion technology (p. 73). New York, NY: Marcel Dekker Inc.

Cited by 42 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. Effect of oxidation and crosslinking on functional, rheological and thermal properties of oat and apple starches;Emirates Journal of Food and Agriculture;2024-05-30

2. Effects of Dual Modification of HMT and Cross Linking on Morphological, Thermal, Digestibility, and Structural Properties of Wild Tuber (Amorphophallus abyssinicus) Starch;Starch - Stärke;2024-04-03

3. Research Progress in Modifications, Bioactivities, and Applications of Medicine and Food Homologous Plant Starch;Foods;2024-02-12

4. Effect of Molar Substitution on the Properties of γ-Hydroxypropyl Starch;Molecules;2022-03-25

5. Effect of degree of cross linking on physicochemical, rheological and morphological properties of Sorghum starch;Carbohydrate Polymer Technologies and Applications;2021-12