Slowly digestible properties of lotus seed starch-glycerine monostearin complexes formed by high pressure homogenization-Reference-Cited by-同舟云学术

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Slowly digestible properties of lotus seed starch-glycerine monostearin complexes formed by high pressure homogenization

Published:2018-06 Issue: Volume:252 Page:115-125
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Bingyan,Jia Xiangze,Miao Song,Zeng Shaoxiao,Guo Zebin,Zhang Yi,Zheng Baodong

Funder

National Natural Science Foundation of China

Scientific and Technological Innovation Team Support Plan of Institution of Higher Learning in Fujian Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Influence of lysophosphatidylcholine on the gelation of diluted wheat starch suspensions;Ahmadi-Abhari;Carbohydrate Polymers,2013

2. Effects of lipids on enzymatic hydrolysis and physical properties of starch;Ai;Carbohydrate Polymers,2013

3. Subsite mapping of the human pancreatic α-amylase active site through structural, kinetic, and mutagenesis techniques;Brayer;Biochemistry,2000

4. Crystalline and structural properties of acid-modified lotus rhizome C-type starch;Cai;Carbohydrate Polymers,2014

5. Small-angle X-ray scattering study of the annealing and gelatinization of starch;Cameron;Polymer,1992

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