Retrogradation of sweet potato amylose and amylopectin with narrow molecular weight distribution-Reference-Cited by-同舟云学术

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Retrogradation of sweet potato amylose and amylopectin with narrow molecular weight distribution

Published:2021-07-30 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Wang Danli¹,He Zhixiang²,Yang Lu²,Wang Huaiwen³,Lian Xijun²^ORCID,Zhu Wei¹

Affiliation:

1. School of Science Tianjin University of Commerce Tianjin 300134 China

2. Tianjin Key Laboratory of Food Biotechnology School of Biotechnology and Food Science Tianjin University of Commerce Tianjin 300134 China

3. School of Mechanical Engineering Tianjin University of Commerce Tianjin 300134 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15271

Reference35 articles.

1. The retrogradation kinetics of starches of different botanical origin in the presence of glucose syrup

2. Small differences in amylopectin fine structure may explain large functional differences of starch

3. Structural and functional properties of alkali-treated high-amylose rice starch

4. Box–Behnken design for the optimization of nanoscale retrograded starch formation by high-power ultrasonication

5. Classification and measurement of nutritionally important starch fractions;Englyst H.N.;European Journal of Clinical Nutrition,1992

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2. Formation and Application of Starch–Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics;Foods;2024-05-16

3. Effects of three glutenins extracted in acidic, neutral and alkaline urea solutions on the retrogradation of wheat amylose and amylopectin;International Journal of Biological Macromolecules;2023-04

4. Effect of protein–starch interactions on starch retrogradation and implications for food product quality;Comprehensive Reviews in Food Science and Food Safety;2023-03-21

5. Effects of Amylopectins from Five Different Sources on Disulfide Bond Formation in Alkali-Soluble Glutenin;Foods;2023-01-16

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