Formation of small-granule starch oleogels based on capillary force: Impact of starch surface lipids on lubrication performance-Reference-Cited by-同舟云学术

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Formation of small-granule starch oleogels based on capillary force: Impact of starch surface lipids on lubrication performance

Published:2024-06 Issue: Volume:334 Page:122022
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Han Chuanwu,Wang Gaoshang,Yin Shouwei,Feng Guangxin,Wang Jinmei,Guo Jian,Yang Xiaoquan

Funder

Henan University of Technology

Basic and Applied Basic Research Foundation of Guangdong Province

Publisher

Elsevier BV

Reference39 articles.

1. A compositional study of amaranth grain;Becker;Journal of Food Science,1981

2. Protein network analysis - A new approach for quantifying wheat dough microstructure;Bernklau;Food Research International,2016

3. Controlling the flow of suspensions;Butt;Science,2011

4. Determination of fat content;Carpenter,2010

5. State of knowledge on amaranth grain: A comprehensive review;Caselato-Sousa;Journal of Food Science,2012

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2. Stabilization of oil-water interface by non-interfacial adsorbed native starch granules using depletion attraction;Food Hydrocolloids;2024-11

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