The formation of starch-lipid complexes by microwave heating-Reference-Cited by-同舟云学术

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The formation of starch-lipid complexes by microwave heating

Published:2022-07 Issue: Volume:382 Page:132319
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kang Xuemin,Jia Siqiang,Gao Wei,Wang Bin,Zhang Xiaolei,Tian Yaoqi,Sun Qingjie,Atef Mohammed,Cui Bo,Abd El-Aty A.M.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

1. Thermal-behavior of amylose-lipid complexes;Biliaderis;Carbohydrate Polymers,1985

2. Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review;Blazek;Carbohydrate Polymers.,2011

3. The effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads;Buddrick;Food Chemistry,2015

4. Dynamic measurement of starch granule swelling during microwave heating;Casasnovas;Carbohydrate Polymers,2016

5. Amylose-lipid complex formation from extruded maize starch mixed with fatty acids;Cervantes-Ramírez;Carbohydrate Polymers,2020

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2. Microwave freeze-drying characteristics and crosslinking behavior of wheat starch-laurel acid complex;International Journal of Biological Macromolecules;2024-11

3. Effect of ultrasound-pretreated starch on the formation, structure and digestibility of starch ternary complexes from lauric acid and β-lactoglobulin;Ultrasonics Sonochemistry;2024-10

4. Amylose molecular weight affects the complexing state and digestibility of the resulting starch–lipid complexes;Carbohydrate Polymers;2024-10

5. Effects of fatty acids and glycerides on the structure, cooking quality, and in vitro starch digestibility of extruded buckwheat noodles;Food Research International;2024-09

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