Banana starch modified by heat moisture treatment and annealing: Study on digestion kinetics and enzyme affinity-Reference-Cited by-同舟云学术

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Banana starch modified by heat moisture treatment and annealing: Study on digestion kinetics and enzyme affinity

Published:2024-02 Issue: Volume:258 Page:128771
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Cahyana Yana,Annisa Nadia Dewi Nur,Khoerunnisa Tiara Kurnia,Sulastri Sri,Marta Herlina,Rialita Tita,Yuliana Tri,Aït-Kaddour Abderrahmane,Şumnu Gülüm

Funder

Universitas Padjadjaran

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference45 articles.

1. Study of changes in crystallinity and functional properties of modified sago starch (Metroxylon sp.) using physical and chemical treatment;Marta;Polymers,2022

2. The properties, modification, and application of banana starch;Marta;Polymers,2022

3. Functional, thermal, and molecular properties of ozonated starches;Handarini;IOP Conf. Ser. Earth Environ. Sci.,2020

4. The effect of different thermal modifications on slowly digestible starch and physicochemical properties of green banana flour (Musa acuminata colla);Cahyana;Food Chem.,2019

5. Pickering emulsions as vehicles for bioactive compounds from essential oils;Cahyana;Molecules,2022

Cited by 1 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. The multiscale structure of banana starch related to the physicochemical, thermal, functional and digestibility characteristics: a review;Food Hydrocolloids;2024-09

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