Enzymatic debranching of starches from different botanical sources for complex formation with stearic acid-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Enzymatic debranching of starches from different botanical sources for complex formation with stearic acid

Published:2019-04 Issue: Volume:89 Page:856-863
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Reddy Chagam Koteswara,Lee Dong-Jin,Lim Seung-Taik,Park Eun Young

Funder

National Research Foundation of Korea

MSIP

Korea University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

1. Physicochemical, thermal, and rheological properties of acid-hydrolyzed sago (Metroxylon sagu) starch;Abdorreza;LWT-Food Science and Technology,2012

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

3. Effects of chemical and enzymatic modifications on starch–stearic acid complex formation;Arijaje;Journal of Agricultural and Food Chemistry,2014

4. Structure and digestibility of crystalline short-chain amylose from debranched waxy wheat, waxy maize, and wdmdaxy potato starches;Cai;Carbohydrate Polymers,2010

5. Effect of lauric acid on the V-amylose complex distribution and properties of swelled normal cornstarch granules;Chang;Journal of Cereal Science,2013

Cited by 53 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Differences in structure, physicochemical properties, and in vitro digestibility of three types of starch complexed with tannic acid;Food Hydrocolloids;2024-12

2. Exploring the potential of native and modified starch and starch nanocrystals in Pickering emulsions: current advances, future perspectives, and challenges;Food Bioscience;2024-10

3. Amylose molecular weight affects the complexing state and digestibility of the resulting starch–lipid complexes;Carbohydrate Polymers;2024-10

4. Simple Method for Preparing Starch Inclusion Complexes with Enhanced Amylolysis Resistance and Antioxidant Properties;Biomacromolecules;2024-07-05

5. Study on multiscale structures and digestibility of cassava starch and medium-chain fatty acids complexes using molecular simulation techniques;Food Research International;2024-07

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3