The effect rules of MgCl2 and NaCl on the properties of potato starch: The inflection point phenomenon-Reference-Cited by-同舟云学术

The effect rules of MgCl2 and NaCl on the properties of potato starch: The inflection point phenomenon

Published:2023-04 Issue: Volume:235 Page:123871
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhiguang Chen,Qi Yang,ZhaoGuo Tong,Rui Zhou,Junrong Huang,Huayin Pu,Haixia Zhong

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference29 articles.

1. On the building block and backbone concepts of amylopectin structure;Bertoft;Cereal Chem.,2013

2. The analysis of the effffects of high hydrostatic pressure (HHP) on amylose molecular conformation at atomic level based on molecular dynamics simulation;Chen;Food Chem.,2020

3. Effect of acid hydrolysis on starch structure and functionality, a review;Wang;Crit. Rev. Food Sci. Nutr.,2015

4. The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch;Zhang;Food Funct.,2017

5. Dissolution behaviors of waxy maize amylopectin in aqueous-DMSO solutions containing NaCl and CaCl2;Lee;Food Hydrocoll.,2014

Cited by 3 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. Mung Bean Starch and Mung Bean Starch Sheet Jelly: NaCl-Based Characteristics Variation;Foods;2023-12-13

2. Effects of benzalkonium chloride as a cationic surfactant on the physicochemical properties of adlay millet starch films;Food Science and Biotechnology;2023-07-29

3. Analysis of Starch Structure and Pasting Characteristics of Millet Thick Wine during Fermentation;Foods;2023-04-28