Physicochemical properties of pea starch-lauric acid complex modified by maltogenic amylase and pullulanase-Reference-Cited by-同舟云学术

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Physicochemical properties of pea starch-lauric acid complex modified by maltogenic amylase and pullulanase

Published:2020-08 Issue: Volume:242 Page:116332
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Liu Pengfei,Gao Wei,Zhang Xiaolei,Wu Zhengzong,Yu Bin,Cui Bo

Funder

Natural Science Foundation of Shandong Province

Innovation Team of Jinan City

Special Funds for Taishan Scholars

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference37 articles.

1. Effects of enzymatic modifications and botanical source on starch-stearic acid complex formation;Arijaje;Starch/Stärke,2016

2. Effect of pullulanase debranching and storage temperatures on structural characteristics and digestibility of sweet potato starch;Babu;Journal of the Saudi Society of Agricultural Sciences,2018

3. Crystallization behavior of amylose-V complexes: Structure-property relationships;Biliaderis;Carbohydrate Research,1989

4. On the supermolecular structure and metastability of glycerol monostearate-amylose complex;Biliaderis;Carbohydrate Polymers,1990

5. Structure and digestibility of crystalline short-chain amylose from debranched waxy wheat, waxy maize, and waxy potato starches;Cai;Carbohydrate Polymers,2010

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