High-pressure pasting performance and multilevel structures of short-term microwave-treated high-amylose maize starch-Reference-Cited by-同舟云学术

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High-pressure pasting performance and multilevel structures of short-term microwave-treated high-amylose maize starch

Published:2023-12 Issue: Volume:322 Page:121366
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Tian Yu,Wang Ying,Herbuger Klaus,Petersen Bent L.,Cui Ying,Blennow Andreas,Liu Xingxun,Zhong Yuyue

Funder

National Natural Science Foundation of China

China Scholarship Council

Københavns Universitet

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference48 articles.

1. Rapid Visco Analyser (RVA) as a tool for measuring starch-related physiochemical properties in cereals: A review;Balet;Food Analytical Methods,2019

2. Understanding starch structure: Recent progress;Bertoft,2017

3. Analyzing starch molecular structure;Bertoft,2018

4. The degree of starch phosphorylation is related to the chain length distribution of the neutral and the phosphorylated chains of amylopectin;Blennow;Carbohydrate Research,1998

5. Behaviour of starch exposed to microwave radiation treatment;Braşoveanu;Starch-Stärke,2014

Cited by 11 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. Electrospinning of emulsions stabilized by octenylsuccinylated starch and pullulan;Food Hydrocolloids;2025-01

2. Structural evolution of maize starches with different amylose content during pasting and gelation as evidenced by Rapid Visco Analyser;Food Chemistry;2024-12

3. Exploring the remarkable effects of microwave treatment on starch modification: From structural evolution to changed physicochemical and digestive properties;Carbohydrate Polymers;2024-11

4. Changes in physicochemical characteristics of wheat flour and quality of fresh wet noodles induced by microwave treatment;Grain & Oil Science and Technology;2024-09

5. Evaluation of amylose content: Structural and functional properties, analytical techniques, and future prospects;Food Chemistry: X;2024-09

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