The effects of sequential enzyme modifications on structural and physicochemical properties of sweet potato starch granules

Author:

Guo Li,Tao Haiteng,Cui Bo,Janaswamy Srinivas

Funder

National Natural Science Foundation of China

International Cooperation Foundation of Qilu University of Technology

Shandong Academy of Sciences

Special Funds for Taishan Scholars Project

USDA National Institute for Food and Agriculture

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference61 articles.

1. Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry;Abegunde;Food Hydrocolloids,2013

2. Sweet potato: Production, morphological and physicochemical characteristics, and technological process;Antonio;Fruit, Vegetable and Cereal Science,2011

3. Starch with a slow digestion property produced by altering its chain length, branch density, and crystalline structure;Ao;Journal of Agricultural and Food chemistry,2007

4. Backer, D., & Saniez, M-H. (2005). Soluble highly branched glucose polymers and their method of production. US Patent 2005/0142167A1.

5. Structural features of starch granules II. Starch: Chemistry and technology;BeMiller,2009

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