Morphology, structural and physicochemical properties of starch from the root of Cynanchum auriculatum Royle ex Wight-Reference-Cited by-同舟云学术

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Morphology, structural and physicochemical properties of starch from the root of Cynanchum auriculatum Royle ex Wight

Published:2016-12 Issue: Volume:93 Page:107-116
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Liu Jun,Wang Xingchi,Wen Fanting,Zhang Shurong,Shen Ruru,Jiang Wei,Kan Juan,Jin Changhai

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Innovation and Entrepreneurship Training Program for College Students in Jiangsu Province

Qing Lan Project of Jiangsu Province

Jiangsu Provincial Government Scholarship for Overseas Studies

High Level Talent Support Program of Yangzhou University

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference39 articles.

1. Comparison of physicochemical properties of B-type nontraditional starches from different sources;Huang;Int. J. Biol. Macromol.,2015

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

3. Recent trend in the physical and chemical modification of starches from different botanical sources: a review;Ashogbon;Starch-Stärke,2014

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

5. Thermoplastic starch processing and characteristics-a review;Zhang;Crit. Rev. Food Sci.,2014

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2. Green surfactant and circulating ultrasound coupling extraction of total flavonoids from Cynanchum auriculatum leaves: Parameter optimization, extraction mechanism, and HPLC-MS analysis;Industrial Crops and Products;2024-12

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5. The physicochemical and in vitro digestion characteristics of Cynanchum auriculatum Royle ex Wight starch‐tea polyphenols non‐inclusive complex;International Journal of Food Science & Technology;2024-03-26

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