Adsorption capacity and cold-water solubility of honeycomb-like potato starch granule-Reference-Cited by-同舟云学术

Adsorption capacity and cold-water solubility of honeycomb-like potato starch granule

Published:2020-03 Issue: Volume:147 Page:741-749
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Fang Chenlu,Huang Junrong,Yang Qi,Pu Huayin,Liu Shuxing,Zhu Zhenbao

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference54 articles.

1. Morphological changes of blocklets during the gelatinization process of tapioca starch;Huang;Carbohydr. Polym.,2017

2. Thermal stabilization of probiotics by adsorption onto porous starches;Benavent-Gil;Carbohydr. Polym.,2018

3. Encapsulation of lactobacillus plantarum in porous maize starch;Li;LWT-Food Sci. Technol.,2016

4. Effects of the combination of freeze-thawing and enzymatic hydrolysis on the microstructure and physicochemical properties of porous corn starch;Yu;Food Hydrocoll.,2018

5. Microstructure, pasting and textural properties of wheat starch-corn starch citrate composites;Hedayati;Food Hydrocoll.,2018

Cited by 26 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rheological, thermal, and structural properties of heat-induced gluten gel: Effects of starch with varying degrees of debranching;International Journal of Biological Macromolecules;2024-06

2. Preparation of starch-palmitic acid complexes by three different starches: A comparative study using the method of heating treatment and autoclaving treatment;International Journal of Biological Macromolecules;2024-03

3. Enhancing Banana Flour Quality through Physical Modifications and Its Application in Gluten-Free Chips Product;Foods;2024-02-16

4. Physicochemical Characteristics of Porous Starch Obtained by Combined Physical and Enzymatic Methods, Part 1: Structure, Adsorption, and Functional Properties;International Journal of Molecular Sciences;2024-01-29

5. Insight into the nutritional, physicochemical, functional, antioxidative properties and in vitro gastrointestinal digestibility of selected Thai rice: Comparative and multivariate studies;Current Research in Food Science;2024