Comparison of physicochemical properties and in vitro digestibility of starches from seven banana cultivars in China-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Comparison of physicochemical properties and in vitro digestibility of starches from seven banana cultivars in China

Published:2019-01 Issue: Volume:121 Page:279-284
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Wang Jia-Shui,Wang An-Bang,Ma Wei-Hong,Xu Bi-Yu,Zang Xiao-Ping,Tan Lin,Jin Zhi-Qiang,Li Jing-Yang

Funder

Earmarked Fund for China Agriculture Research System

Agricultural Wild Plant Resource Protection Fund in Ministry of Agriculture of China

Cross-Strait Agricultural Cooperation Program of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference30 articles.

1. Banana starch: production, physicochemical properties, and digestibility—a review;Zhang;Carbohydr. Polym.,2005

2. Bioactive packaging: turning foods into healthier foods through biomaterials;Lopez-Rubio;Trends Food Sci. Technol.,2006

3. Preparation and properties of RS4 citrate sweet potato starch by heat-moisture treatment;Xia;Food Hydrocoll.,2016

4. Changes of banana starch by chemical and physical modification;Waliszewski;Carbohydr. Polym.,2003

5. A pilot scale study for banana starch production;Chiang;Starch-Starke,2010

Cited by 15 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. Investigate the composition and physicochemical properties attributes of banana starch and flour during ripening;Carbohydrate Polymer Technologies and Applications;2024-06

2. Musa species variation, production, and the application of its processed flour: A review;Scientia Horticulturae;2024-02

3. Physicochemical changes and in vitro digestibility of three banana starches at different maturity stages;Food Chemistry: X;2023-11

4. Physicochemical and structural properties of starches from non-traditional sources in China;Food Science and Human Wellness;2023-03

5. Structural, physicochemical, antioxidant and in vitro digestibility properties of banana flours from different banana varieties (Musa spp.);Food Bioscience;2022-06

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3