Influence of ethanol-water solvent and ultra-high pressure on the stability of amylose-n-octanol complex-Reference-Cited by-同舟云学术

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Influence of ethanol-water solvent and ultra-high pressure on the stability of amylose-n-octanol complex

Published:2018-01 Issue: Volume:74 Page:315-323
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Shi Miaomiao,Liang Xiawei,Yan Yizhe,Pan Huihui,Liu Yanqi

Funder

National Natural Science Foundation of China

Science and Technology Basic Research Program of Henan Province

Science and Technology Research Key Project of Department of Education of Henan Province

Doctoral Research Foundation of Zhengzhou University of Light Industry

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference32 articles.

1. Effects of enzymatic modifications and botanical source on starch-stearic acid complex formation;Arijaje;Starch-Stärke,2016

2. Recent trend in the physical and chemical modification of starches from different botanical sources: A review;Ashogbon;Starch-Stärke,2014

3. Starch and its components;Banks,1975

4. The granular structure of C-type pea starch and its role in gelatinization;Bogracheva;Biopolymers,1998

5. Effect of ethanol concentration on the physicochemical properties of waxy corn starch treated by hydrochloric acid;Chang;Carbohydrate Polymers,2004

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