Fine structure impacts highly concentrated starch liquefaction process and product performance-Reference-Cited by-同舟云学术

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Fine structure impacts highly concentrated starch liquefaction process and product performance

Published:2021-06 Issue: Volume:164 Page:113347
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Kong Haocun,Yu Luxi,Gu Zhengbiao,Li Zhaofeng,Ban Xiaofeng,Cheng Li,Hong Yan,Li Caiming

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference51 articles.

1. Barley grain constituents, starch composition, and structure affect starch in vitro enzymatic hydrolysis;Asare;J. Agr. Food Chem.,2011

2. Towards an optimal process for gelatinisation and hydrolysis of highly concentrated starch–water mixtures with alpha-amylase from B. Licheniformis;Baks;J. Cereal Sci.,2008

3. Amylose and amylopectin content of starches determined by their iodine complex formation1;Bates;J. Am. Chem. Soc.,1943

4. On the nature of categories of chains in amylopectin and their connection to the super helix model;Bertoft;Carbohyd. Polym.,2004

5. Molecular structure and digestibility of banana flour and starch;Bi;Food Hydrocoll.,2017

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