Study of starch aging characteristics based on Terahertz technology-Reference-Cited by-同舟云学术

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Study of starch aging characteristics based on Terahertz technology

Published:2021-06-28 Issue:8 Volume:9 Page:4431-4439
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci. Nutr.

Author:

Wang Tao¹^ORCID,Wang Shuya²,Zhai Chen²,Wang Liang¹,Xie Yunfeng²,Li Qian³,Zheng Xu⁴

Affiliation:

1. College of Life Science and Technology Xinjiang University Xinjiang China

2. Nutrition and Health Research Institute COFCO CorporationBeijing Key Laboratory of Nutrition and Health and Food Safety Beijing China

3. China Communication Technology (Jiang Men) Corporation Guangdong China

4. Shenzhen Institute of Terahertz Technology and Innovation Guangdong China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2417

Reference36 articles.

1. Methods for the study of starch retrogradation

2. Understanding Starch Structure: Recent Progress

3. Dynamic rheology of corn starch–sugar composites

4. Quantify Glucose Level in Freshly Diabetic’s Blood by Terahertz Time-Domain Spectroscopy

5. Effect of pullulan on the short-term and long-term retrogradation of rice starch

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1. Structural features of rice starch-protein system: Influence of retrogradation time and quick-freezing temperature;International Journal of Biological Macromolecules;2024-10

2. Quantitative Detection of Plasticizer Migration in Starch/ Polyvinyl Alcohol Film with UV-Vis and GC-MS/MS;Polymer;2024-09

3. Aging-Induced Changes in Popping, Structural, Functional, Thermal, and Crystalline Properties of Roasted Makhana Seeds;Food and Bioprocess Technology;2024-05-13

4. Novel analysis of food processes by terahertz spectral imaging: A review of recent research findings;Trends in Food Science & Technology;2024-05

5. Crystallinity determination of amylose-fatty acid complex in gelatinized rice starch-fatty acid mixtures using Terahertz spectroscopy;Food Hydrocolloids;2024-01

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