Effect of chlorogenic acid on lotus seed starch gelatinization behavior and complexation mode during microwave treatment-Reference-Cited by-同舟云学术

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Effect of chlorogenic acid on lotus seed starch gelatinization behavior and complexation mode during microwave treatment

Published:2023-11 Issue: Volume:144 Page:108925
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Jiang Xiangfu,Wang Jianyi,Li Lanxin,Bodjrenou David Mahoudjro,Lu Xu,Zheng Baodong

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Internal structure of the starch granule revealed by AFM;Baker;Carbohydrate Research,2001

2. Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods;Bordenave;Food & Function,2013

3. The Golgi apparatus - its structure and functional significance;Bowen;The Anatomical Record,2005

4. Behaviour of starch exposed to microwave radiation treatment;Brasoveanu;Starch‐Stärke,2014

5. In situ observation of crystallinity disruption patterns during starch gelatinization;Cai;Carbohydrate Polymers,2013

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