Hot-water soluble fraction of starch as particle-stabilizers of oil-in-water emulsions: Effect of dry heat modification-Reference-Cited by-同舟云学术

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Hot-water soluble fraction of starch as particle-stabilizers of oil-in-water emulsions: Effect of dry heat modification

Published:2024-07 Issue: Volume:336 Page:122130
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Peng Zhenhuan,Wu Minghua,Liao Qichao,Zhu Nanwei,Li Yue,Huang Ying,Wu Jianyong

Funder

Major Discipline Academic and Technical Leaders Training Program of Jiangxi Province

Key Research and Development Program of Jiangxi Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference41 articles.

1. Approved methods of the American Association of Cereal Chemists;AACC,2000

2. Starch as an emulsions stability: The case of octenyl succinic anhydride (OSA) starch;Agama-Acevedo;Current Opinion in Food Science,2017

3. Starch physical treatment, emulsion formation, stability, and their applications;Apostolidis;Carbohydrate Polymers,2023

4. The molecular deposition of transgenically modified starch in the starch granule as imaged by functional microscopy;Blennow;Journal of Structural Biology,2003

5. Morphology, structure and gelatinization properties of heterogeneous starch granules from high-amylose maize;Cai;Carbohydrate Polymers,2014

Cited by 1 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. Rod-Shaped Starch from Galanga: Physicochemical Properties, Fine Structure and In Vitro Digestibility;Foods;2024-06-06

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