Effects of cooling rate and complexing temperature on the formation of starch-lauric acid-β-lactoglobulin complexes-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of cooling rate and complexing temperature on the formation of starch-lauric acid-β-lactoglobulin complexes

Published:2021-02 Issue: Volume:253 Page:117301
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Niu Bin,Chao Chen,Cai Jingjing,Yu Jinglin,Wang Shuo,Wang Shujun

Funder

National Natural Science Foundation of China

Natural Science Foundation of Tianjin Municipal Science and Technology Commission

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference31 articles.

1. Structuration mechanism of β-lactoglobulin-acacia gum assemblies in presence of quercetin;Aberkane;Food Hydrocolloids,2012

2. Preparation of spherulites from amylose–palmitic acid complexes;Bhosale;Carbohydrate Polymers,2010

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

Cited by 21 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. Microwave freeze-drying characteristics and crosslinking behavior of wheat starch-laurel acid complex;International Journal of Biological Macromolecules;2024-11

2. Effect of ultrasound-pretreated starch on the formation, structure and digestibility of starch ternary complexes from lauric acid and β-lactoglobulin;Ultrasonics Sonochemistry;2024-10

3. Key structural factors that determine the in vitro enzymatic digestibility of amylose-complexes;Carbohydrate Polymers;2024-10

4. Changes in overall digital structure, starch properties and moisture distribution reveal how the hardness of wheat noodles evolves under different cooking status;Food Research International;2024-09

5. New insights into starch, lipid, and protein interactions — Colon microbiota fermentation;Carbohydrate Polymers;2024-07

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