Physical modification of waxy maize starch: Combining SDS and freezing/thawing treatments to modify starch structure and functionality-Reference-Cited by-同舟云学术

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Physical modification of waxy maize starch: Combining SDS and freezing/thawing treatments to modify starch structure and functionality

Published:2022-04 Issue: Volume:32 Page:100263
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Zhang Jie,Zhu Xue-Feng,Lu Fan,Yang Zhi,Tao Han,Xu Yi,Wang Hui-Li

Funder

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference24 articles.

1. Starch granule‐associated proteins and polypeptides：a review;Baldwin;Starch/Stärke,2001

2. Effects of sodium dodecyl sulphate and sonication treatment on physicochemical properties of starch;Chan;Food Chemistry,2010

3. Three classes of starch granule swelling: influence of surface proteins and lipids;Debet;Carbohydrate Polymers,2006

4. Effects of α-amylase and glucoamylase on the characterization and function of maize porous starches;Han;Food Hydrocolloids,2021

5. Improving starch for food and industrial applications;Jobling;Current Opinion in Plant Biology,2004

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1. Correlation Study between Multi-Scale Structure and In Vitro Digestibility of Starch Modified by Temperature Difference;Foods;2024-06-27

2. The art and science of porous starch: understanding the preparation method and structure–function relationship;Critical Reviews in Food Science and Nutrition;2024-05-20

3. Bio-based starch nanoparticles with controlled size as antimicrobial agents nanocarriers;Reactive and Functional Polymers;2024-05

4. Static magnetic field improvement of the quality of rice dumpling subjected to freeze–thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour;Food Research International;2023-12

5. Modified porous starch for enhanced properties: Synthesis, characterization and applications;Food Chemistry;2023-07

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