The influence of acid hydrolysis on physicochemical properties of starch-oleic acid mixtures and generation of radicals-Reference-Cited by-同舟云学术

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The influence of acid hydrolysis on physicochemical properties of starch-oleic acid mixtures and generation of radicals

Published:2021-09 Issue: Volume:118 Page:106780
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Królikowska Karolina,Pietrzyk Sławomir,Łabanowska Maria,Kurdziel Magdalena,Pająk Paulina

Funder

Ministerstwo Nauki i Szkolnictwa Wyższego

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference66 articles.

1. Effects of lipids on enzymatic hydrolysis and physical properties of starch;Ai;Carbohydrate Polymers,2013

2. Effect of emulsifiers on complexation and retrogradation characteristics of native and chemically modified White sorghum (Sorghum bicolor) starch;Ali;Thermochimica Acta,2013

3. Synthesis and characterization of octenyl succinic anhydride modified starches for food applications. A review of recent literature;Altuna;Food Hydrocolloids,2018

4. Comparatives studies on some physico-chemical, thermal, morphological, and pasting properties of acid-thinned jicama and maize starches;Amaya-Llano;Food and Bioprocess Technology,2011

5. Association of official analytical chemists,1995

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1. The Effect of Acid Hydrolysis on the Pickering Emulsifying Capacity of Tartary Buckwheat Flour;Foods;2024-05-15

2. Ultrasound Effect on the Hydrogen Peroxide Oxidation of Corn Starch, Molecular Structure, and Functional Properties of Obtained Starch Derivatives;Starch - Stärke;2024-03

3. Effect of dual modification with citric acid combined with ultrasonication on hydrolysis kinetics, morphology and structure of corn starch dispersions;International Journal of Biological Macromolecules;2022-12

4. Enhanced Bioaccessibility of Microencapsulated Puerarin Delivered by Pickering Emulsions Stabilized with OSA-Modified Hydrolyzed Pueraria montana Starch: In Vitro Release, Storage Stability, and Physicochemical Properties;Foods;2022-11-11

5. Binary Interactions and Starch Bioavailability: Critical in Limiting Glycemic Response;Starch - Evolution and Recent Advances;2022-06-28

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