Morphologies and gelatinization behaviours of high-amylose maize starches during heat treatment-Reference-Cited by-同舟云学术

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Morphologies and gelatinization behaviours of high-amylose maize starches during heat treatment

Published:2017-02 Issue: Volume:157 Page:637-642
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Chen Xu,Du Xianfeng,Chen Peirong,Guo Li,Xu Yang,Zhou Xiuhong

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference26 articles.

1. Starch-chemistry and technology;BeMiller,2009

2. Different structural properties of high-amylose maize starch fractions varying in granule size;Cai;Journal of Agricultural and Food Chemistry,2014

3. Morphology: Structure and gelatinization properties of heterogeneous starch granules from high-amylose maize;Cai;Carbohydrate Polymers,2014

4. Morphologies and microstructures of corn starches with different amylase/amylopectin ratios studied by confocal laser scanning microscope;Chen;Journal of Cereal Science,2009

5. Internal structures and phase-transitions of starch granules during gelatinization;Chen;Carbohydrate Polymers,2011

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