Molecular structure and enzymatic hydrolysis properties of starches from high-amylose maize inbred lines and their hybrids-Reference-Cited by-同舟云学术

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Molecular structure and enzymatic hydrolysis properties of starches from high-amylose maize inbred lines and their hybrids

Published:2016-07 Issue: Volume:58 Page:246-254
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lin Lingshang,Guo Dongwei,Huang Jun,Zhang Xudong,Zhang Long,Wei Cunxu

Funder

National Natural Science Foundation of China

the Talent Project of Yangzhou University

Innovation Program for Graduates of Jiangsu Province

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Structural and physicochemical characteristics of starch from sugar cane and sweet sorghum stalks;Alves;Carbohydrate Polymers,2014

2. Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties;Ambigaipalan;Food Research International,2011

3. Effect of enzymatic hydrolysis on native starch granule structure;Blazek;Biomacromolecules,2010

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

5. Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents;Chung;Food Hydrocolloids,2011

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