Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing: A dynamic structural analysis-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing: A dynamic structural analysis

Published:2020-09 Issue: Volume:244 Page:116464
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Chao Chen,Huang Shiqing,Yu Jinglin,Copeland Les,Wang Shuo,Wang Shujun

Funder

National Natural Science Foundation of China

Natural Science Foundation of Tianjin City

Excellent Doctoral Dissertation of Tianjin University of Science and Technology

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference36 articles.

1. Effects of lipids on enzymatic hydrolysis and physical properties of starch;Ai;Carbohydrate Polymers,2013

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

3. The physicochemical properties of swelled maize starch granules complexed with lauric acid;Chang;Food Hydrocolloids,2013

4. Toward a better understanding of starch-monoglyceride-protein interactions;Chao;Journal of Agricultural and Food Chemistry,2018

5. Mechanisms underlying the formation of complexes between maize starch and lipids;Chao;Journal of Agricultural and Food Chemistry,2018

Cited by 96 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. Bactericidal effect of ultrasound on glutinous rice during soaking and its influence on physicochemical properties of starch and quality characteristics of sweet dumplings;Ultrasonics Sonochemistry;2024-11

2. Tailoring starch-lipid complexes for optimized flaxseed oil emulsion stability, antioxidation, and digestion kinetics;Food Hydrocolloids;2024-11

3. Rheological properties, multiscale structure, and in vitro digestibility of a maize starch–konjac glucomannan–bamboo leaf flavonoid complex modified by dynamic high-pressure microfluidization;Food Chemistry;2024-11

4. Microwave freeze-drying characteristics and crosslinking behavior of wheat starch-laurel acid complex;International Journal of Biological Macromolecules;2024-11

5. Cutting-edge progress in green technologies for resistant starch type 3 and type 5 preparation: An updated review;Food Chemistry: X;2024-10

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3