Structure and properties of Quercus robur acorn starch extracted by pulsed electric field technology-Reference-Cited by-同舟云学术

Structure and properties of Quercus robur acorn starch extracted by pulsed electric field technology

Published:2024-03 Issue: Volume:260 Page:129328
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Castro Luís M.G.^ORCID,Caço Ana I.,Pereira Carla F.^ORCID,Sousa Sérgio C.^ORCID,Alexandre Elisabete M.C.^ORCID,Saraiva Jorge A.^ORCID,Pintado Manuela^ORCID

Funder

Universidade de Aveiro

Fundação para a Ciência e a Tecnologia

Ministério da Ciência, Tecnologia e Ensino Superior

European Regional Development Fund

Publisher

Elsevier BV

Reference63 articles.

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3. Nutritional characterization of acorn flour (a traditional component of the Mediterranean gastronomical folklore);Silva;J. Food Meas. Charact.,2016

4. Starch gelatinization and its complexity for analysis;Schirmer;Starch-Stärke,2015

5. Starch modification for non-food, industrial applications: market intelligence and critical review;Adewale;Carbohydr. Polym.,2022

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