Properties of lotus seed starch–glycerin monostearin complexes formed by high pressure homogenization-Reference-Cited by-同舟云学术

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Properties of lotus seed starch–glycerin monostearin complexes formed by high pressure homogenization

Published:2017-07 Issue: Volume:226 Page:119-127
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Bingyan,Zeng Shaoxiao,Zeng Hongliang,Guo Zebin,Zhang Yi,Zheng Baodong

Funder

National Natural Science Fundation of China

Institution of Higher Learning in Fujian Province

Fujian Agriculture and Forestry University of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Effects of heat treatment and moisture contents on interactions between lauric acid and starch granules;Chang;Journal of Agricultural and Food Chemistry,2014

2. Effect of high-pressure homogenization on the structure of cassava starch;Che;International Journal of Food Properties,2007

3. Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology;De Pilli;Innovative Food Science & Emerging Technologies,2011

4. Starch in food: Structure, function and applications;Eliasson,2004

5. Physical properties of amylose-monoglyceride complexes;Eliasson;Journal of Cereal Science,1985

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