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The physicochemical properties of a starch–sodium stearoyl lactylate complex formed via annealing treatment in ethanol solutions

  • Published:2023-02 Issue: Volume:135 Page:108181
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Chen Xiaoyu,Wang Chaofan,He Xiaoyang,Qin Yang,Dai Lei,Xiong Liu,Wang Tao,Shi Rui,Ji Na,Sun Qingjie

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

1. Effect of emulsifiers on complexation and functional properties of oxidized white sorghum (Sorghum bicolor) starch;Ali;Journal of Cereal Science,2013

2. Amylose-lipid complex formation from extruded maize starch mixed with fatty acids;Cervantes-Ramirez;Carbohydrate Polymers,2020

3. The effect of ethanol solution annealing on the physicochemical properties of pea and potato starches;Chen;Food Hydrocolloids,2022

4. Preparation and properties of granular cold-water-soluble porous starch;Chen;International Journal of Biological Macromolecules,2020

5. Properties of granular cold-water-soluble starches prepared by alcoholic-alkaline treatments;Chen;Cereal Chemistry,1994

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