Unravelling the anthocyanin-binding capacity of native starches from different botanical origins-Reference-Cited by-同舟云学术

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Unravelling the anthocyanin-binding capacity of native starches from different botanical origins

Published:2024-02 Issue: Volume:434 Page:137390
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Qin,Liu Yan,Li Yuwan,Rao Lei,Zhao Liang,Wang Yongtao,Liao Xiaojun

Funder

National Natural Science Foundation of China

China Agricultural University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Understanding starch structure and functionality;Ai,2018

2. Starch;BeMiller,2009

3. In situ observation of crystallinity disruption patterns during starch gelatinization;Cai;Carbohydrate Polymers,2013

4. Impact of molecular structure of amylopectin and amylose on amylose chain association during cooling;Chung;Carbohydrate Polymers,2009

5. Microencapsulation of anthocyanin extract from purple rice bran using modified rice starch and its effect on rice dough rheology;Das;International Journal of Biological Macromolecules,2019

Cited by 2 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. Starch-anthocyanins complex: Characterization, digestibility, and mechanism;Food Hydrocolloids;2024-06

2. Tunable interactions in starch-anthocyanin complexes switched by high hydrostatic pressure;Food Chemistry;2024-03

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