Effect of complexation of oxidised corn starch with mineral elements on physicochemical properties-Reference-Cited by-同舟云学术

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Effect of complexation of oxidised corn starch with mineral elements on physicochemical properties

Published:2015-01-22 Issue:4 Volume:50 Page:934-941
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Pietrzyk Sławomir¹,Fortuna Teresa¹,Juszczak Lesław¹,Gałkowska Dorota¹,Królikowska Karolina¹,Zięba Karolina¹

Affiliation:

1. Department of Analysis and Evaluation of Food Quality; University of Agriculture; Balicka 122 30-149 Krakow Poland

Funder

Polish Ministry of Science and High Education

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference28 articles.

1. Recent trend in the physical and chemical modification of starches from different botanical sources: a review;Ashogbon;Starch/Stärke,2014

2. Gel chromatographic study of molecular weight distribution in native wheat starch and its oxidation products;Bruun;Starch/Stärke,1997

3. Molecular structure, rheological and thermal characteristics of ozone-oxidized starch;Chan;Food Chemistry,2011

4. Commission Regulation 2012

5. European Food Safety Authority 2006 Scientific Committee on Food Scientific Panel on Dietetic Products, Nutrition and Allergies

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

2. Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds;Food Hydrocolloids;2023-04

3. Influence of physicochemical changes of the avocado starch throughout its pasting profile: Combined extraction;Carbohydrate Polymers;2022-04

4. Faba Bean Starch: Structure, Physicochemical Properties, Modification, and Potential Industrial Applications;Faba Bean: Chemistry, Properties and Functionality;2022

5. The key role of thermal waters in the development of innovative gelled starch-based matrices;Food Hydrocolloids;2021-08

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