Modification of pea starch using ternary mixtures of natural crosslinking agents: Vanillin-chitosan-betaine and vanillin-gelatin-betaine-Reference-Cited by-同舟云学术

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Modification of pea starch using ternary mixtures of natural crosslinking agents: Vanillin-chitosan-betaine and vanillin-gelatin-betaine

Published:2024-09 Issue: Volume:276 Page:133949
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Liu Wenmeng,Liu Kunfeng,Hu Han,McClements David Julian,Zhang Zipei,Zhang Ruojie,Qiu Chao,Long Jie,Chen Guanxiong,Zou Yidong,Jin Zhengyu,Chen Long

Publisher

Elsevier BV

Reference38 articles.

1. Structural and physicochemical properties of pea starch affected by germination treatment;Gao;Food Hydrocoll.,2022

2. Functional and pasting properties of pea starch and peanut protein isolate blends;Sun;Carbohydr. Polym.,2014

3. Reducing oil absorption in pea starch through two-step annealing with varying temperatures;Xie;Food Hydrocoll.,2024

4. The effect of non-thermal physical modification on the structure, properties and chemical activity of starch: a review;Wang;Int. J. Biol. Macromol.,2023

5. Development of starch film to realize the value-added utilization of starch in food and biomedicine;Liu;Food Biosci.,2024

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