Structural and physicochemical characteristics of lycoris starch treated with different physical methods-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Structural and physicochemical characteristics of lycoris starch treated with different physical methods

Published:2019-03 Issue: Volume:275 Page:8-14
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Fan,Zhang Yuan-Yuan,Thakur Kiran,Zhang Jian-Guo,Wei Zhao-Jun

Funder

Major Projects of Science and Technology in Anhui Province

Anhui Normal University Innovation Fund

Cultivation Fund Project of College of Environmental Science and Engineering in Anhui Normal University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Structural, rheological and in-vitro digestibility properties of composite corn-banana starch custard paste;Alimi;LWT – Food Science and Technology,2017

2. Digestibility and pasting properties of rice starch heat-moisture treated at the melting temperature (Tm);Anderson;Starch – Stärke,2015

3. Effects of heat–moisture treatment on organic cassava starch;Andrade;Journal of Thermal Analysis & Calorimetry,2014

4. Functional performance of a resistant starch ingredient modified using a microfluidiser;Augustin;Innovative Food Science & Emerging Technologies,2008

5. Behaviour of starch exposed to microwave radiation treatment;Brasoveanu;Starch – Stärke,2014

Cited by 47 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring the remarkable effects of microwave treatment on starch modification: From structural evolution to changed physicochemical and digestive properties;Carbohydrate Polymers;2024-11

2. Differences in cooking taste and physicochemical properties between compound nutritional rice and common rice;Frontiers in Nutrition;2024-07-31

3. Effect of microwave alone and microwave-assisted modification on the physicochemical properties of starch and its application in food;Food Chemistry;2024-07

4. “Structure-function” analysis using starches isolated from Lycoris chinensis bulbs of different developmental stages;International Journal of Biological Macromolecules;2024-02

5. The interaction between wheat starch and pectin with different esterification degree and its influence on the properties of wheat starch-pectin gel;Food Hydrocolloids;2023-12

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3