Formation and structural evolution of starch nanocrystals from waxy maize starch and waxy potato starch-Reference-Cited by-同舟云学术

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Formation and structural evolution of starch nanocrystals from waxy maize starch and waxy potato starch

Published:2021-06 Issue: Volume:180 Page:625-632
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Liu Cancan,Li Kai,Li Xiaoxi,Zhang Mingjun,Li Jianbin

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference32 articles.

1. Effect of acid hydrolysis on the multi-scale structure change of starch with different amylose content;Chen;Food Hydrocoll.,2017

2. Succeeded starch nanocrystals preparation combining heat-moisture treatment with acid hydrolysis;Dai;Food Chem.,2019

3. Quinoa starch nanocrystals production by acid hydrolysis: kinetics and properties;Velásquez-Castillo;Int. J. Biol. Macromol.,2020

4. Starch nanocrystals and starch nanoparticles from waxy maize as nanoreinforcement: a comparative study;Haaj;Carbohydr. Polym.,2016

5. Stabilization of Pickering emulsions using starch nanocrystals treated with alkaline solution;Wang;Int. J. Biol. Macromol.,2020

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