Effect of electron beam irradiation pretreatment and different fatty acid types on the formation, structural characteristics and functional properties of starch-lipid complexes-Reference-Cited by-同舟云学术

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Effect of electron beam irradiation pretreatment and different fatty acid types on the formation, structural characteristics and functional properties of starch-lipid complexes

Published:2024-08 Issue: Volume:337 Page:122187
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Liu Qing,Luo Haiyu,Liang Danyang,Zheng Yue,Shen Huishan,Li Wenhao

Funder

Key Research and Development Projects of Shaanxi Province

Northwest A and F University

Direktion für Entwicklung und Zusammenarbeit

Shaanxi Province Department of Science and Technology

Publisher

Elsevier BV

Reference44 articles.

1. Evidence of native starch degradation with human small intestinal maltase-glucoamylase (recombinant);Ao;FEBS Letters,2007

2. Effects of debranching on the formation of maize starch–lauric acid−Β-lactoglobulin complexes;Cai;Journal of Agricultural and Food Chemistry,2021

3. Variation in crystalline type with amylose content in maize starch granules: An X-ray powder diffraction study;Cheetham;Carbohydrate Polymers,1998

4. Properties of lotus seed starch–glycerin monostearin complexes formed by high pressure homogenization;Chen;Food Chemistry,2017

5. Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing: A dynamic structural analysis;Chen;Carbohydrate Polymers,2020

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