Changes in the multi‐scale structure and physicochemical properties of starch during potato growth-Reference-Cited by-同舟云学术

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Changes in the multi‐scale structure and physicochemical properties of starch during potato growth

Published:2021-04-19 Issue:14 Volume:101 Page:5927-5937
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Yang Liping¹^ORCID,Liu Yong¹,Yang Jianting¹,Du Chuanlai¹,Zhai Ligong¹

Affiliation:

1. School of Food Engineering Anhui Science and Technology University Fengyang China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11245

Reference36 articles.

1. Composition, structure and physicochemical properties of three coloured potato starches

2. Physicochemical properties of starches during potato growth

3. Changes in functional characteristics of starch during water caltrop (Trapa Quadrispinosa Roxb.) growth

4. Changes in carbohydrates during growth and development of bajra (Pennisetum typhoides), jowar (Sorghum vulgare) and kangni (Setaria italica)

5. Effect of growth period on the multi-scale structure and physicochemical properties of cassava starch

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1. Potato: from functional genomics to genetic improvement;Molecular Horticulture;2024-08-19

2. Preparation conditions optimization and functional characteristics investigation of cationic-acetylated glutinous rice starch;LWT;2024-06

3. Feasibility of replacing waxy rice with waxy or sweet-waxy corn viewed from the structure and physicochemical properties of starches;Food Research International;2024-04

4. Effects of dual modification by cationization and acetylation on the physicochemical and structural characteristics of glutinous rice starch;International Journal of Biological Macromolecules;2024-01

5. Effect of Heat-Moisture Treatment on the Physicochemical Properties and Starch Digestibility of Mix Powder (Wheat Flour-Black Soybean Flour) and Corresponding Cookies;Gels;2022-07-09

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