Insights into ball milling treatment promotes the formation of starch-lipid complexes and the relation between multi-scale structure and in vitro digestibility based on intermolecular interactions-Reference-Cited by-同舟云学术

Insights into ball milling treatment promotes the formation of starch-lipid complexes and the relation between multi-scale structure and in vitro digestibility based on intermolecular interactions

Published:2024-01 Issue: Volume:146 Page:109277
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Hao Zongwei,Xu Huajian,Yu Yiyang,Gu Zongyan,Wang Yu,Li Chao,Xiao Yaqing,Liu Yingnan,Liu Kang,Zheng Mingming,Du Yiqun,Zhou Yibin,Yu Zhenyu^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

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2. Ball-milling: A sustainable and green approach for starch modification;Bangar;International Journal of Biological Macromolecules,2023

3. Analysis of starch amylolysis using plots for first-order kinetics;Butterworth;Carbohydrate Polymers,2012

4. Effect of acid-ethanol treatment followed by ball milling on structural and physicochemical characteristics of cassava starch;Cavallini;Starch - Stärke,2010

5. Mechanisms underlying the formation of complexes between maize starch and lipids;Chao;Journal of Agricultural and Food Chemistry,2018

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3. Mechanism of interaction between L-theanine and maize starch in ultrasonic field based on DFT calculations: Rheological properties, multi-scale structure and in vitro digestibility;International Journal of Biological Macromolecules;2024-03