Level and position of substituents in cross-linked and hydroxypropylated sweet potato starches using nuclear magnetic resonance spectroscopy-Reference-Cited by-同舟云学术

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Level and position of substituents in cross-linked and hydroxypropylated sweet potato starches using nuclear magnetic resonance spectroscopy

Published:2015-10 Issue: Volume:131 Page:424-431
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Zhao Jianwei,Chen Zhenghong,Jin Zhengyu,de Waard Pieter,Buwalda Piet,Gruppen Harry,Schols Henk A.

Funder

Royal Netherlands Academy of Arts and Sciences

AVEBE Food Innovation Centre

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference22 articles.

1. Structure of hydroxyethyl starch;Banks;British Journal of Pharmacology,1973

2. Physicochemical properties of starches obtained from three varieties of Chinese sweet potatoes;Chen;Journal of Food Science,2003

3. A new NMR method for directly monitoring and quantifying the dissolution kinetics of starch in DMSO;Dona;Carbohydrate Research,2007

4. Modified starches and the stability of frozen foods;Goff,2004

5. Studies on starch phosphate. 1. Estimation of glucose-6-phosphate residues in starch and presence of other bound phosphate(s);Hizukuri;Starke,1970

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