Characterization of complexes formed between debranched starch and fatty acids having different carbon chain lengths-Reference-Cited by-同舟云学术

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Characterization of complexes formed between debranched starch and fatty acids having different carbon chain lengths

Published:2021-01 Issue: Volume:167 Page:595-604
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Lu Hao,Yang Zhen,Yu Mengting,Ji Na,Dai Lei,Dong Xuyan,Xiong Liu,Sun Qingjie

Funder

National Natural Science Foundation of China

Key Research & Development Plan of Shandong Province

Special Funds for Taishan Scholars Project of Shandong Province

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference51 articles.

1. Encapsulation and delivery of food ingredients using starch based systems;Zhu;Food Chem.,2017

2. Polysaccharides and their derivatives for versatile tissue engineering application;Khan;Macromol. Biosci.,2013

3. Starch and its derivatives for paper coatings: a review;Li;Prog. Org. Coat.,2019

4. Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review;Wang;Food Funct.,2013

5. V-amylose structural characteristics, methods of preparation, significance, and potential applications;Obiro;Food Rev. Int.,2012

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