Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch-Reference-Cited by-同舟云学术

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Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch

Published:2019-09 Issue: Volume:137 Page:870-877
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhong Yuyue,Liang Wenxin,Pu Hanqi,Blennow Andreas,Liu Xingxun,Guo Dongwei

Funder

CAST

Shaanxi Province Comprehensive Project

Yangling District technical Plan Project

Zhongyin Tang Breeding Special Funding

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference47 articles.

1. Recent studies related to microwave processing of fluid foods;Salazar-González;Food Bioproc. Tech.,2012

2. Determining the effects of microwave heating on the ordered structures of rice starch by NMR;Fan;Carbohydr. Polym.,2013

3. Handbook of Microwave Technology for Food Applications;Edgar,2001

4. Microwave chemistry;Galema;Chem. Soc. Rev.,1997

5. Effect of microwave on lamellar parameters of rice starch through small-angle X-ray scattering;Fan;Food Hydrocoll.,2014

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