Influence of amylose content and oxidation level of potato starch on acetylation, granule structure and radicals’ formation-Reference-Cited by-同舟云学术

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Influence of amylose content and oxidation level of potato starch on acetylation, granule structure and radicals’ formation

Published:2018-01 Issue: Volume:106 Page:57-67
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Pietrzyk Sławomir,Fortuna Teresa,Juszczak Lesław,Gałkowska Dorota,Bączkowicz Małgorzata,Łabanowska Maria,Kurdziel Magdalena

Funder

National Science Centre in Poland

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference42 articles.

1. Starch—composition: fine structure and architecture;Tester;Cereal Sci.,2004

2. Composition and properties of commercial native starches;Swinkels;Starch/Starke,1985

3. Starch-value addition by modification;Tharanathan;Crit. Rev. Food Sci. Nutr.,2005

4. Recent advances in application of modified starches for breadmaking;Miyazaki;Trends Food Sci. Techn.,2006

5. Factors influencing the physico-chemical morphological, thermal and rheological properties of some chemically modified starches for food applications—A review;Singh;Food Hydrocoll.,2007

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1. Effect of oxidation and crosslinking on functional, rheological and thermal properties of oat and apple starches;Emirates Journal of Food and Agriculture;2024-05-30

2. Rapid screening of sixty potato cultivars for starch profiles to address a consumer glycemic dilemma;PLOS ONE;2023-05-22

3. Benign catalytic oxidation of potato starch using a homogeneous binuclear manganese catalyst and hydrogen peroxide;Catalysis Science & Technology;2023

4. Environmentally Friendly Starch-Based Adhesives for Bonding High-Performance Wood Composites: A Review;Forests;2022-10-02

5. Comparison of physico-chemical parameters and rheological properties of starch isolated from coloured potatoes (Solanum tuberosum L.) and yellow potatoes;Food Hydrocolloids;2022-10

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