Effects of partial debranching and storage temperature on recrystallization of waxy maize starch-Reference-Cited by-同舟云学术

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Effects of partial debranching and storage temperature on recrystallization of waxy maize starch

Published:2019-11 Issue: Volume:140 Page:350-357
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Lee Dong-Jin,Park Eun Young,Lim Seung-Taik

Funder

Institute of Biomedical Science & Food Safety

Chung-Ang University

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference30 articles.

1. Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch;Jane;Cereal Chem.,1999

2. Developments in the understanding of starch functionality;Hermansson;Trends Food Sci. Technol.,1996

3. Structure, functionality and applications of debranched starch: a review;Liu;Trends Food Sci. Technol.,2017

4. Study on melting and crystallization of short-linear chains from debranched waxy starches by in situ synchrotron wide-angle X-ray diffraction;Cai;J. Cereal Sci.,2012

5. Retrogradation property of starch nanoparticles prepared by pullulanase and recrystallization;Gong;Starch - Stärke,2016

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1. Improvement in crystallization and digestion resistance of debranched amylopectin dextrins using sodium sulfate;Food Hydrocolloids;2024-10

2. Encapsulation of chrysin and rutin using self-assembled nanoparticles of debranched quinoa, maize, and waxy maize starches;Carbohydrate Polymers;2024-08

3. Effect of insoluble glucan on self-assembly kinetics and physicochemical properties of starch microparticle (SMP);Food Bioscience;2024-08

4. Improving cyclodextrin yield via retarding retrogradation of debranched starches during the preparation of cyclodextrin with cyclodextrin glycosyltransferase and pullulanase;Food Bioscience;2024-06

5. A preparation of debranched waxy maize starch derivatives: Effect of drying temperatures on crystallization and digestibility;International Journal of Biological Macromolecules;2024-04

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