Effects of enzymatic treatments on different crystal types of starch-Reference-Cited by-同舟云学术

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Effects of enzymatic treatments on different crystal types of starch

Published:2023-12 Issue: Volume:3 Page:100334
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Zhao Yuanyuan,Sun Yunbo,Meng Zhiyun,Guo Jinnan,Peng Guanqun,Sun Wenzhong,Zhu Xiaoxia,Gu Ruolan,Wu Zhuona,Gan Hui,Dou Guifang,Jin Yiguang,Liu Shuchen

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference28 articles.

1. Effect of freezing-thawing pre-treatment on enzymatic modification of corn and potato starch treated with activated α-amylase: Investigation of functional properties;Abedi;Food Hydrocolloids,2022

2. Guidelines for the use and interpretation of adsorption isotherm models: A review;Al-Ghouti;Journal of Hazardous Materials,2020

3. Comparison of porous starches obtained from different enzyme types and levels;Benavent-Gil;Carbohydrate Polymers,2017

4. Understanding Starch Structure: Recent Progress;Bertoft;Agronomy,2017

5. Effect of amylose, particle size & morphology on the functionality of starches of traditional rice cultivars;Bhat;International Journal of Biological Macromolecules,2016

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Retrogradation inhibition of starches in staple foods with maltotetraose-forming amylase;Food Chemistry;2024-08

2. Physicochemical properties and sensory evaluation of gluten-free cookies made from fermented adlay ( Coix lacryma jobi L.) flour using Rhizopus sp.;Cogent Food & Agriculture;2024-07-25

3. Physicochemical Characteristics of Porous Starch Obtained by Combined Physical and Enzymatic Methods, Part 1: Structure, Adsorption, and Functional Properties;International Journal of Molecular Sciences;2024-01-29

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