Author:
Leegwater D. C.,Luten J. B.
Subject
Organic Chemistry,Food Science
Cited by
83 articles.
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1. Progress in understanding resistant-starch formation in hydroxypropyl starch: A minireview;Food Hydrocolloids;2024-04
2. The successful synthesis of industrial isomaltooligosaccharides lies in the use of transglycosylating α-glucosidases: A review;Carbohydrate Polymer Technologies and Applications;2023-06
3. Low glycemic index ingredients and modified starches in food products;The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness;2019
4. Re‐evaluation of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412), phosphated distarch phosphate (E 1413), acetylated distarch phosphate (E 1414), acetylated starch (E 1420), acetylated distarch adipate (E 1422), hydroxypropyl starch (E 1440), hydroxypropyl distarch phosphate (E 1442), starch sodium octenyl succinate (E 1450), acetylated oxidised starch (E 1451) and starch aluminium octenyl succinate (E 1452) as food additives;EFSA Journal;2017-10
5. A Practical Method for the Determination of Degree of Substitution in Sodium Carboxymethyl Starch;Food Analytical Methods;2016-11-17