The effect of amylose content and level of oxidation on the structural changes of acetylated corn starch and generation of free radicals-Reference-Cited by-同舟云学术

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The effect of amylose content and level of oxidation on the structural changes of acetylated corn starch and generation of free radicals

Published:2018-02 Issue: Volume:240 Page:259-267
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pietrzyk Sławomir,Fortuna Teresa,Łabanowska Maria,Juszczak Lesław,Gałkowska Dorota,Bączkowicz Małgorzata,Kurdziel Magdalena

Funder

National Science Centre

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Modified starches and their usages in selected food products: A review study;Abbas;Journal of Agricultural Science,2010

2. Functional properties and retrogradation behaviour of native and chemically modified starch of mucuna bean (Mucuna pruriens);Adebowale;Journal of the Sciences of the Food and Agriculture,2003

3. Morphological, physicochemical, and pasting properties of modified white sorghum (Sorghum bicolor) starch;Ali;International Journal of Food Properties,2014

4. Gelatinization transitions of acid-modified tapioca starches by differential scanning calorimetry (DSC);Atichokudomchai;Starch,2002

5. Rapid and environmentally friendly preparation of starch esters;Biswas;Carbohydrate Polymers,2008

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4. Effect of oxidation and crosslinking on functional, rheological and thermal properties of oat and apple starches;Emirates Journal of Food and Agriculture;2024-05-30

5. Ultrasound Effect on the Hydrogen Peroxide Oxidation of Corn Starch, Molecular Structure, and Functional Properties of Obtained Starch Derivatives;Starch - Stärke;2024-03

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