Physicochemical properties and emulsification properties of maize starch modified by hydrochloric, phosphoric and tartaric acid-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Physicochemical properties and emulsification properties of maize starch modified by hydrochloric, phosphoric and tartaric acid

Published:2020-07-23 Issue:12 Volume:55 Page:3595-3603
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Skendi Adriana¹^ORCID,Papageorgiou Maria¹^ORCID,Ritzoulis Christos¹^ORCID

Affiliation:

1. Department of Food Science and Technology International Hellenic University POB 141GR‐57400Thessaloniki Greece

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14693

Reference22 articles.

1. Modification of resistant starch nanoparticles using high-pressure homogenization treatment

2. Chemical and structural properties of sweet potato starch treated with organic and inorganic acid

3. Understanding Starch Structure: Recent Progress

4. Effect of Organic Acids and Marination Ingredients on the Survival of Campylobacter jejuni on Meat

5. Discovery of an Amylose-free Starch Mutant in Cassava (Manihot esculenta Crantz)

Cited by 2 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. Acorn and water interactions on the microstructure of gluten‐free yeasted dough;Journal of Food Processing and Preservation;2021-08-19

2. Water Behavior of Emulsions Stabilized by Modified Potato Starch;Polymers;2021-07-01

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3