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Retrogradation behavior of debranched starch with different degrees of polymerization

  • Published:2019-11 Issue: Volume:297 Page:125001
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Chang Ranran,Li Man,Wang Yanfei,Chen Haihua,Xiao Junxia,Xiong Liu,Qiu Lizhong,Bian Xiliang,Sun Chunrui,Sun QingjieORCID

Funder

National Key R&D Program of China

National Natural Science Foundation, China

Major Agricultural Application Technology Innovation Project of Shandong Province

Special Funds for Taishan Scholars Project of Shandong Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Effects of chemical and enzymatic modifications on starch-oleic acid complex formation;Arijaje;Journal of Agricultural & Food Chemistry,2017

2. Measurement of amylose/amylopectin ratio by high-performance liquid chromatography;Batey;Starch-Stärke,1996

3. Structure and digestibility of crystalline short-chain amylose from debranched waxy wheat, waxy maize, and waxy potato starches;Cai;Carbohydrate Polymers,2010

4. Self-Assembly of short linear chains to A- and B-type starch spherulites and their enzymatic digestibility;Cai;Journal of Agricultural and Food Chemistry,2013

5. Preparation, structure, and digestibility of crystalline A- and B-type aggregates from debranched waxy starches;Cai;Carbohydrate Polymers,2014

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