Retrogradation of autoclaved corn starches: Effect of water content on the resistant starch formation and structure-Reference-Cited by-同舟云学术

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Retrogradation of autoclaved corn starches: Effect of water content on the resistant starch formation and structure

Published:2020-11 Issue: Volume:497 Page:108137
ISSN:0008-6215
Container-title:Carbohydrate Research
language:en
Short-container-title:Carbohydrate Research

Author:

Soler Adrian,Velazquez Gonzalo,Velazquez-Castillo Rodrigo,Morales-Sanchez Eduardo,Osorio-Diaz Perla,Mendez-Montealvo Guadalupe

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,General Medicine,Analytical Chemistry

Reference31 articles.

1. Starch—composition, fine structure and architecture;Tester;J. Cereal. Sci.,2004

2. The structure and interactions of starch with food constituents;Biliaderis;Can. J. Physiol. Pharmacol.,1991

3. Infrared spectroscopy as a tool to characterise starch ordered structure - a joint FTIR-ATR, NMR, XRD and DSC study;Warren;Carbohydr. Polym.,2016

4. Tribology of swollen starch granule suspensions from maize and potato;Zhang;Carbohydr. Polym.,2017

5. Resistant starch in food: a review;Raigond;J. Sci. Food Agric.,2015

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5. Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches;CyTA - Journal of Food;2024-04-12

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