Impact of granule size on microstructural changes and oil absorption of potato starch during frying-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Impact of granule size on microstructural changes and oil absorption of potato starch during frying

Published:2019-09 Issue: Volume:94 Page:428-438
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Long^ORCID,Ma Rongrong,McClements David Julian,Zhang Zipei,Jin Zhengyu^ORCID,Tian Yaoqi

Funder

National Key Research and Development Program of China - China

Ten Thousand Talent Program Youth Top-notch Talent Project - China

Outstanding Doctoral Cultivation Fund in Jiangnan University - China

Postgraduate Overseas Research Fund of Jiangnan University - China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

1. Approved methods of the American association of cereal chemists;AACC,2000

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

3. Preparation and characterization of modified starch granules with high hydrophobicity and flowability;Chang;Food Chemistry,2014

4. Comprehensive investigation and comparison of surface microstructure of fractionated potato starches;Chen;Food Hydrocolloids,2019

5. Impact of amylose content on structural changes and oil absorption of fried maize starches;Chen;Food Chemistry,2019

Cited by 64 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of extrusion using plasma-activated water on the structural, physicochemical, antioxidant and in vitro digestive properties of yam flour;Food Chemistry;2024-12

2. Impact of freeze-thaw cycles on the physicochemical properties and structure-function relationship of potato starch with varying granule sizes in frozen dough;International Journal of Biological Macromolecules;2024-11

3. Effects of debranched starch on physicochemical properties and in vitro digestibility of flat rice noodles;International Journal of Biological Macromolecules;2024-09

4. Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications;Carbohydrate Polymers;2024-09

5. Effect of different gliadin/glutenin on the oil content of fried dough sticks: insights obtained from macroscopic to microscopic scales;Journal of the Science of Food and Agriculture;2024-08-23

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3