Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches

Published:2020-11 Issue: Volume:108 Page:105994
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhong Yuyue,Liu Linsan,Qu Jianzhou,Blennow Andreas,Hansen Aleksander Riise,Wu Yuxin,Guo Dongwei,Liu Xingxun

Funder

Natural Science Foundation of Jiangsu Province

Natural Science Foundation of the Higher Education Institutions of Jiangsu Province

Shaanxi Province Comprehensive Project

Yangling District technical Plan Project

CAST

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. Starch with a slow digestion property produced by altering its chain length, branch density, and crystalline structure;Ao;Journal of Agricultural and Food Chemistry,2007

2. Chapter 22 - development of foods high in slowly digestible and resistant starch;Bello-Perez,2018

3. Understanding starch structure: Recent progress;Bertoft;Agronomy,2017

4. Small differences in amylopectin fine structure may explain large functional differences of starch;Bertoft;Carbohydrate Polymers,2016

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

Cited by 71 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. Structural evolution of maize starches with different amylose content during pasting and gelation as evidenced by Rapid Visco Analyser;Food Chemistry;2024-12

2. Understanding the multiscale structure and in vitro digestibility changes of corn starch-ferulic acid complexes induced by high hydrostatic pressure;International Journal of Biological Macromolecules;2024-11

3. Dynamic development of changes in multi-scale structure during grain filling affect gelatinization properties of rice starch;Carbohydrate Polymers;2024-10

4. Combined Insights from Leachate Structure and Microstructure Characteristics for Eating Quality of Convenience Rice Processed by Super-Heated and Pressurized Steam Technologies;Rice Science;2024-07

5. Structural analysis of type 3 resistant starch from Canna edulis during in vitro simulated digestion and its post-digested residue impact on human gut microbiota;Frontiers in Nutrition;2024-06-20

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