Effects of pullulanase debranching on the properties of potato starch-lauric acid complex and potato starch-based film-Reference-Cited by-同舟云学术

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Effects of pullulanase debranching on the properties of potato starch-lauric acid complex and potato starch-based film

Published:2020-08 Issue: Volume:156 Page:1330-1336
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Wang Rui,Liu Pengfei,Cui Bo,Kang Xuemin,Yu Bin,Qiu Lizhong,Sun Chunrui

Funder

Key Research and Development Program of Shandong Province

Natural Science Foundation of Shandong Province

Funds for Innovation Team of Jinan

Special Funds for Taishan Scholars Project

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference37 articles.

1. Development of oxidised and heat-moisture treated potato starch film;Da Rosa Zavareze;Food Chem.,2012

2. Effect of amylose content on physical and mechanical properties of potato-starch-based edible films;Talja;Biomacromolecules,2008

3. Effects of ultrasonic treatment on amylose-lipid complex formation and properties of sweet potato starch-based films;Liu;Ultrason. Sonochem.,2018

4. Water vapour permeability and mechanical properties of mixed starch-monoglyceride films and effect of film forming conditions;Petersson;Food Hydrocoll.,2005

5. Water vapor barrier and mechanical properties of starch films containing stearic acid;Schmidt;Ind. Crop. Prod.,2013

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