Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches-Reference-Cited by-同舟云学术

Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches

Published:2016-01 Issue: Volume:52 Page:359-368
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lin Lingshang,Cai Canhui,Gilbert Robert G.,Li Enpeng,Wang Juan,Wei Cunxu

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

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3. Different structural properties of high-amylose maize starch fractions varying in granule size;Cai;Journal of Agricultural and Food Chemistry,2014

4. Morphology, structure and gelatinization properties of heterogeneous starch granules from high-amylose maize;Cai;Carbohydrate Polymers,2014

5. Concerted suppression of all starch branching enzyme genes in barley produces amylose-only starch granules;Carciofi;BMC Plant Biology,2012

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