Multi-scale structure characterization of ozone oxidized waxy rice starch-Reference-Cited by-同舟云学术

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Multi-scale structure characterization of ozone oxidized waxy rice starch

Published:2023-05 Issue: Volume:307 Page:120624
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Li Jing,Du Meng,Din Zia-ud,Xu Ping,Chen Lei,Chen Xi,Wang Yuehui,Cao Yang,Zhuang Kun,Cai Jie,Lyu Qingyun,Chang Xianhui,Ding Wenping

Funder

Wuhan Polytechnic University

Department of Science and Technology of Hubei Province

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference40 articles.

1. Starch modification for non-food, industrial applications: Market intelligence and critical review;Adewale;Carbohydrate Polymers,2022

2. Synthesis and characterization of periodate-oxidized polysaccharides: Dialdehyde xylan (DAX);Amer;Biomacromolecules,2016

3. Using ozonation and amino acids to change pasting properties of Rice starch;An;Journal of Food Science,2009

4. Effect of peroxide oxidation on the expansion of potato starch foam;Barbosa;Industrial Crops and Products,2019

5. Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch;Barua;Food Hydrocolloids,2022

Cited by 6 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. Ozone modification of waxy rice starch nanocrystals: Effects on the multi-scale structural and surface properties;International Journal of Biological Macromolecules;2024-10

2. Ozone induced structural variation in OSA waxy rice starch: Effects on the thermal behavior of starch and its stabilized pickering emulsion;Food Chemistry: X;2024-10

3. Structural and functional properties of ozone-treated quinoa starch;Polymer;2024-08

4. Hot-water soluble fraction of starch as particle-stabilizers of oil-in-water emulsions: Effect of dry heat modification;Carbohydrate Polymers;2024-07

5. Effect of water-induced changes in molecular structure and vapor pressure on the heterogeneous hygrothermal degradation of konjac glucomannan;Food Hydrocolloids;2024-05

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