Structural changes of A-, B- and C-type starches of corn, potato and pea as influenced by sonication temperature and their relationships with digestibility-Reference-Cited by-同舟云学术

Structural changes of A-, B- and C-type starches of corn, potato and pea as influenced by sonication temperature and their relationships with digestibility

Published:2021-10 Issue: Volume:358 Page:129858
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ouyang Qunfu,Wang Xiaoyan,Xiao Yiwei,Luo Feijun,Lin Qinlu,Ding Yongbo

Funder

Hunan Provincial Natural Science Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Aggregation behaviors of sonicated tapioca starch with various strengths of hofmeister salts under pre- and post-ultrasonic treatment;Abedi;Food Hydrocolloids,2020

2. Morphological, physicochemical, and viscoelastic properties of sonicated corn starch;Mohammad Amini;Carbohydrate Polymers,2015

3. Effect of single and dual-modifications on stability and structural characteristics of foxtail millet starch;Babu;Food Chemistry,2019

4. Insights into the crystallinity and in vitro digestibility of chestnut starch during thermal processing;Bao;Food Chemistry,2018

5. Potato starch retrogradation in tuber: Structural changes and gastro-small intestinal digestion in vitro;Chen;Food Hydrocolloids,2018

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