Comparison of the molecular structure of heat and pressure-treated corn starch based on experimental data and molecular dynamics simulation-Reference-Cited by-同舟云学术

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Comparison of the molecular structure of heat and pressure-treated corn starch based on experimental data and molecular dynamics simulation

Published:2022-04 Issue: Volume:125 Page:107371
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Zhenyu,Fu Yongxia,Zhang Fan,Zhao Qingyu,Xue Yong,Hu Jinrong,Shen Qun

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

1. Molecular structure, morphological, and physicochemical properties of highlands barley starch as affected by natural fermentation;Al-Ansi;Food Chemistry,2021

2. Physical modification of food starch functionalities;BeMiller;Annual Review of Food Science and Technology,2015

3. Gromacs: A message-passing parallel molecular dynamics implementation - ScienceDirect;Berendsen;Computer Physics Communications,1995

4. Understanding starch structure: Recent progress;Bertoft;Agronomy,2017

5. Effect of phosphorylation and pretreatment with high hydrostatic pressure on radical processes in maize starches with different amylose contents;Błaszczak;Carbohydrate Polymers,2011

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