Preparation of octenyl succinic anhydride‐modified cassava starch by the ultrasonic‐assisted method and its influence mechanism-Reference-Cited by-同舟云学术

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Preparation of octenyl succinic anhydride‐modified cassava starch by the ultrasonic‐assisted method and its influence mechanism

Published:2019-10-03 Issue:12 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Zhang Yujie¹²^ORCID,Dai Yangyong¹²^ORCID,Yu Kexue³,Ding Xiuzhen¹²,Hou Hanxue¹²,Wang Wentao¹²,Zhang Hui¹²,Li Xiangyang¹²,Dong Haizhou¹²

Affiliation:

1. College of Food Science and Engineering Shandong Agricultural University Tai'an PR China

2. Engineering and Technology Center for Grain Processing in Shandong Province Tai'an PR China

3. College of Food Science and Engineering Shandong Institute of Agricultural Engineering Ji'nan PR China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14222

Reference60 articles.

1. Effect of γ-radiation on free radicals formation, structural changes and functional properties of wheat starch

2. Ultrasound Assisted Extraction of Yam (Dioscorea bulbífera ) Starch: Effect on Morphology and Functional Properties

3. Effect of amylose, particle size & morphology on the functionality of starches of traditional rice cultivars

4. Effects of folic acid esterification on the hierarchical structure of amylopectin corn starch

5. Ultrasonic assisted production of starch nanoparticles: Structural characterization and mechanism of disintegration

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1. Influence of gelatinized octenyl succinic anhydride-modified waxy adlay seed starch on the properties of astaxanthin-loaded emulsions: Emulsion properties, stability and in vitro digestion properties;Food Chemistry;2024-11

2. Increase in the degree of substitution of cassava starches by dual modification processes;REV MEX ING QUIM;2024

3. The formation, structure, and physicochemical characteristics of starch-lipid complexes and the impact of ultrasound on their properties: A review;Trends in Food Science & Technology;2024-06

4. Ultrasound Effect on the Hydrogen Peroxide Oxidation of Corn Starch, Molecular Structure, and Functional Properties of Obtained Starch Derivatives;Starch - Stärke;2024-03

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