Structural, thermodynamic and digestible properties of maize starches esterified by conventional and dual methods: Differentiation of amylose contents-Reference-Cited by-同舟云学术

Structural, thermodynamic and digestible properties of maize starches esterified by conventional and dual methods: Differentiation of amylose contents

Published:2018-10 Issue: Volume:83 Page:419-429
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Hong Jing,Zeng Xin-An,Buckow Roman,Han Zhong

Funder

National “Thirteen Five” Key Projects

111 Project

National Natural Science Foundation of China

S&T projects of Guangdong province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

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3. Mechanism and enzymatic contribution to in vitro test method of digestion for maize starches differing in amylose content;Brewer;Journal of Agricultural and Food Chemistry,2012

4. Pressure-temperature phase diagrams of maize starches with different amylose contents;Buckow;Journal of Agricultural and Food Chemistry,2009

5. Effects of acid hydrolysis and defatting on crystallinity and pasting properties of freeze-thawed high amylose corn starch;Chung;Carbohydrate Polymers,2003

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