Preparation, characterization and physicochemical properties of cassava starch-ferulic acid complexes by mechanical activation-Reference-Cited by-同舟云学术

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Preparation, characterization and physicochemical properties of cassava starch-ferulic acid complexes by mechanical activation

Published:2020-10 Issue: Volume:160 Page:482-488
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Fang Kun,He Wei,Jiang Yi,Li Kai,Li Jianbin

Funder

National Natural Science Foundation

Guangdong Natural Science Foundation

Collaborative Innovation Center for Guangxi Sugar Industry

State Key Laboratory of Non-Food Biomass and Enzyme Technology

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference43 articles.

1. Evaluation of starch propionate as emulsion stabiliser in comparison with octenylsuccinate starch;Hong;LWT,2018

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

3. Physical modification of food starch functionalities;Bemiller;Annu. Rev. Food Sci. Technol.,2015

4. A review of the chemical modification techniques of starch;Masina;Carbohydr. Polym.,2016

5. A novel thermoreversible gelling product made by enzymatic modification of starch;van der Maarel;Starch-Stärke,2005

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