Preparation of cross-linked maize ( Zea mays L.) starch in different reaction media-Reference-Cited by-同舟云学术

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Preparation of cross-linked maize ( Zea mays L.) starch in different reaction media

Published:2015-06 Issue: Volume:124 Page:302-310
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Hong Jung Sun,Gomand Sara V.,Delcour Jan A.

Funder

Fonds Wetenschappelijk Onderzoek-Vlaanderen and the Methusalem

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference51 articles.

1. Micro-digestion and ICP-AES analysis for the determination of macro and micro elements in plant tissues;Anderson;Atomic Spectroscopy,1996

2. Effect of crosslinking on thermal and microscopic transitions of rice starch;Chatakanonda;LWT—Food Science and Technology,2000

3. Swelling characteristics of native and chemically modified wheat starches as a function of heating temperature and time;Choi;Starch,2004

4. Glass transition and enthalpy relaxation of cross-linked corn starches;Chung;Carbohydrate Polymers,2004

5. Pasting characteristics and in vitro digestibility of γ-irradiated RS4 waxy maize starches;Chung;Journal of Cereal Science,2010

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