The formation, structure, and physicochemical characteristics of starch-lipid complexes and the impact of ultrasound on their properties: A review-Reference-Cited by-同舟云学术

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The formation, structure, and physicochemical characteristics of starch-lipid complexes and the impact of ultrasound on their properties: A review

Published:2024-06 Issue: Volume:148 Page:104515
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Chen Zhaoshi^ORCID,Hu Aijun,Ihsan Aaysha,Zheng Jie

Publisher

Elsevier BV

Reference90 articles.

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

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

3. The effect of chitosan and peg polymers on stabilization of GF-17 structure: A molecular dynamics study;Asadzadeh;Carbohydrate Polymers,2020

4. Ball-milling: A sustainable and green approach for starch modification;Bangar;International Journal of Biological Macromolecules,2023

5. Perspectives on the cardioprotective, neuroprotective and anti-obesity functions of coconut (Cocos nucifera L.);Beegum;Food Bioscience,2024

Cited by 3 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 ultrasonically stimulated potato germination during soaking on the physicochemical properties of starch and its use in edible films;International Journal of Biological Macromolecules;2024-10

2. Investigation of the effect of ultrasonication on starch-fatty acid complexes and the stabilization mechanism;Food Research International;2024-09

3. A review of endogenous non-starch components in cereal matrix: spatial distribution and mechanisms for inhibiting starch digestion;Critical Reviews in Food Science and Nutrition;2024-06-26

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