Isothermal and temperature-cycling retrogradation of high-amylose corn starch: Impact of sonication on its structural and retrogradation properties-Reference-Cited by-同舟云学术

Isothermal and temperature-cycling retrogradation of high-amylose corn starch: Impact of sonication on its structural and retrogradation properties

Published:2021-08 Issue: Volume:76 Page:105650
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Han Kyu Tae,Kim Ha Ram,Moon Tae Wha,Choi Seung Jun

Funder

Ministry of Science, ICT and Future Planning

Korea Food Research Institute

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference47 articles.

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2. The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches;Fredriksson;Carbohydr. Polym.,1998

3. Water effect on the interaction between amylose and amylopectin during retrogradation;Zhou;Carbohydr. Polym.,2011

4. The effect of temperature cycling on the amylopectin retrogradation of starches with different amylopectin unit-chain length distribution;Silverio;Carbohydr. Polym.,2000

5. The roles of amylose and amylopectin in the gelation and retrogradation of starch;Miles;Carbohydr. Res.,1985

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