Crystallinity determination of amylose-fatty acid complex in gelatinized rice starch-fatty acid mixtures using Terahertz spectroscopy-Reference-Cited by-同舟云学术

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Crystallinity determination of amylose-fatty acid complex in gelatinized rice starch-fatty acid mixtures using Terahertz spectroscopy

Published:2024-01 Issue: Volume:146 Page:109279
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Guo Han^ORCID,Prempree Panintorn^ORCID,Chen Siyao^ORCID,Yamashige Yoshihisa,Kondo Naoshi,Ogawa Yuichi^ORCID

Funder

Bio-oriented Technology Research Advancement Institution

Ministry of Education, Culture, Sports, Science and Technology

China Scholarship Council

Japan Society for the Promotion of Science

Kyoto University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference62 articles.

1. Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI);Annor;Journal of Cereal Science,2015

2. Quantitative mineralogical analysis using the Rietveld full-pattern fitting method;Bish;American Mineralogist,1993

3. Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing: A dynamic structural analysis;Chao;Carbohydrate Polymers,2020

4. Preparation and characterization of lotus seed starch-fatty acid complexes formed by microfluidization;Chen;Journal of Food Engineering,2018

5. Understanding the effect of freeze-drying on microstructures of starch hydrogels;Chi;Food Hydrocolloids,2020

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