Understanding the supramolecular structures and pasting features of adlay seed starches-Reference-Cited by-同舟云学术

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Understanding the supramolecular structures and pasting features of adlay seed starches

Published:2018-10 Issue: Volume:83 Page:411-418
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Miao Lange,Zhao Siming,Zhang Binjia,Tan Manman,Niu Meng,Jia Caihua,Huang Qilin

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Hubei Provincial Natural Science Foundation of China

Hubei Provincial Grain Science & Technology Innovation Project

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Prevalence, characterization, and mycotoxin production ability of Fusarium species on Korean adlay (coix lacrymal-jobi L.) seeds;An;Toxins,2016

2. A method for the study of the enzymic hydrolysis of starch granules;Bertoft;Carbohydrate Research,1992

3. Starch properties as affected by sorghum grain chemistry;Beta;Journal of the Science of Food and Agriculture,2001

4. Supramolecular structure and thermal behavior of cassava starch treated by oxygen and helium glow-plasmas;Bie;Innovative Food Science & Emerging Technologies,2016

5. Effect of enzymatic hydrolysis on native starch granule structure;Blazek;Biomacromolecules,2010

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1. Influence of gelatinized octenyl succinic anhydride-modified waxy adlay seed starch on the properties of astaxanthin-loaded emulsions: Emulsion properties, stability and in vitro digestion properties;Food Chemistry;2024-11

2. Changes in the starch quality of adlay seed varieties (Coix lacryma-jobi L.) from different regions in China after high-temperature storage;International Journal of Biological Macromolecules;2024-10

3. Effects of Aspergillus flavus infection on multi-scale structures and physicochemical properties of maize starch during storage;Carbohydrate Polymers;2024-10

4. Alleviative effects of carboxymethyl chitosan on the quality deterioration of frozen rice dough during freeze thaw cycles;Food Hydrocolloids;2024-04

5. Identification of functional and morphological properties of hanjeli (Coix lacryma-jobi L.) flour of three Indonesian local cultivars;AIP Conference Proceedings;2024

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