Comparison of the structure and properties of hydroxypropylated acid-hydrolysed maize starches with different amylose/amylopectin contents-Reference-Cited by-同舟云学术

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Comparison of the structure and properties of hydroxypropylated acid-hydrolysed maize starches with different amylose/amylopectin contents

Published:2021-01 Issue: Volume:110 Page:106134
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Pei,Zhang Yiling,Qiao Qian,Tao Xiaoqi,Liu Peng,Xie Fengwei

Funder

Sailing Scheme of Guangdong Province

China Postdoctoral Science Foundation

Guangxi University for Nationalities

Natural Science Foundation of Guangdong Province

European Union's Horizon 2020 research and innovation programme

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference60 articles.

1. Starch modification: Challenges and prospects;Bemiller;Starch - Stärke,1997

2. Variation in crystalline type with amylose content in maize starch granules: An X-ray powder diffraction study;Cheetham;Carbohydrate Polymers,1998

3. Effect of acid hydrolysis on the multi-scale structure change of starch with different amylose content;Chen;Food Hydrocolloids,2017

4. Morphology and microstructure of maize starches with different amylose/amylopectin content;Chen;Starch - Stärke,2006

5. Internal structures and phase-transitions of starch granules during gelatinization;Chen;Carbohydrate Polymers,2011

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