Understanding the improvement of sorghum starch acid hydrolysis modification by E-beam irradiation: A supramolecular structure perspective-Reference-Cited by-同舟云学术

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Understanding the improvement of sorghum starch acid hydrolysis modification by E-beam irradiation: A supramolecular structure perspective

Published:2024-03 Issue: Volume:437 Page:137820
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liang Wei,Lin Qian,Zeng Jie,Gao Haiyan,Muratkhan Marat^ORCID,Li Wenhao^ORCID

Funder

Shaanxi Province Department of Science and Technology

Key Research and Development Projects of Shaanxi Province

Northwest A and F University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. A mechanistic review: Potential chronic disease-preventive properties of sorghum;Amarakoon;Journal of the Science of Food and Agriculture,2021

2. Electron-beam processed corn starch: Evaluation of physicochemical and structural properties and technical-economic aspects of the processing;Braşoveanu;Brazilian Journal of Chemical Engineering,2013

3. Effect of acid hydrolysis on the multi-scale structure change of starch with different amylose content;Chen;Food Hydrocolloids,2017

4. Impact of treatment with HCL/alcoholic in the modification of corn starch;De Andrade De Siqueira;Journal of Thermal Analysis and Calorimetry,2017

5. Modification of foxtail millet starch by combining physical, chemical, and enzymatic methods;Dey;International Journal of Biological Macromolecules,2017

Cited by 6 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. Electron beam and X-ray irradiation promote extraction of bioactive compounds from walnut green husk: Structural, physicochemical, and functional properties;Food Bioscience;2024-10

2. Effect of plasma-activated water on the quality of wheat starch gel-forming 3D printed samples;International Journal of Biological Macromolecules;2024-08

3. The effects of E-beam irradiation and microwave combination treatment on the morphology, structure and physicochemical properties of red adzuki bean starch;Food Hydrocolloids;2024-07

4. Sorghum starch review: Structural properties, interactions with proteins and polyphenols, and modification of physicochemical properties;Food Chemistry;2024-05

5. Improvement of sorghum-wheat blended flours by E-beam irradiation: Physicochemical properties, rheological behavior, microstructure, and quality properties;International Journal of Biological Macromolecules;2024-04

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