Insight into how E-beam pretreatment promotes sodium hypochlorite oxidation for structure–property improvement of cassava starch: A molecular-level modulation mechanism-Reference-Cited by-同舟云学术

Insight into how E-beam pretreatment promotes sodium hypochlorite oxidation for structure–property improvement of cassava starch: A molecular-level modulation mechanism

Published:2023-11 Issue: Volume:173 Page:113246
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Liang Wei,Zheng Jiayu,Liu Xinyue,Zhao Wenqing,Lin Qian,Khamiddolov Temirlan^ORCID,Zeng Jie,Gao Haiyan,Li Wenhao

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

Food Science

Reference30 articles.

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2. Structure, morphology and functionality of acetylated and oxidised barley starches;El Halal;Food Chemistry,2015

3. Classification and measurement of nutritionally important starch fractions;Englyst;European journal of clinical nutrition,1992

4. Physicochemical properties of cassava starch oxidized by sodium hypochlorite;Garrido;Journal of Food Science and Technology,2014

5. Electron beam irradiation to control biohazards in seafood;Gautam;Food Control,2021

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