Effect of freezing rates on α-amylase enzymatic susceptibility, in vitro digestibility, and technological properties of starch microparticles-Reference-Cited by-同舟云学术

Effect of freezing rates on α-amylase enzymatic susceptibility, in vitro digestibility, and technological properties of starch microparticles

Published:2024-09 Issue: Volume:453 Page:139688
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Almeida Raphael Lucas Jacinto,Santos Newton Carlos,Morais Jessica Renaly Fernandes,de Almeida Mota Mércia Mélo,da Silva Eduardo Raphael,Muniz Cecilia Elisa Sousa,de Assis Cavalcante Josilene,da Costa Gilsandro Alves,de Almeida Silva Rebeca,de Oliveira Bárbara Freire,da Silva Negreiros Jessica Kelly,da Silva Paloma Benedita,Albuquerque Juliana Cruz,de Figueiredo Maria José,Lima Soares Elias Rodrigues

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Reference56 articles.

1. Effect of freezing-thawing pre-treatment on enzymatic modification of corn and potato starch treated with activated α-amylase: Investigation of functional properties;Abedi;Food Hydrocolloids,2022

2. Rheological and technological characterization of red rice modified starch and Jaboticaba peel powder mixtures;Almeida;Scientific Reports,2021

3. Influence of enzymatic hydrolysis on the properties of red rice starch;Almeida;International Journal of Biological Macromolecules,2019

4. Modification of red rice starch by a combination of hydrothermal pretreatments and α-amylase hydrolysis;Almeida;Carbohydrate Polymers,2022

5. Red rice starch modification-combination of the non-thermal method with a pulsed electric field (PEF) and enzymatic method using α-amylase;Almeida;International Journal of Biological Macromolecules,2023

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