Reversible Regulation of Gelatinization of Potato Starch with Poly(?-lysine) and Amino Acids
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference18 articles.
1. Reversibility of Salt Effects on the Thermal Stability of Potato Starch Granules
2. Gelatination Temperatures of Starch, as Influenced by Polyhydric and Monohydric Alcohols, Phenols, Carboxylic Acids and some other Additives
3. Effect of a Lyotropic Ion Series on the Pasting Characteristics of Wheat and Corn Starches
Cited by 34 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. The role of protein and its hydrolysates in regulating the digestive properties of starch: A review;Trends in Food Science & Technology;2022-07
2. Influence of Soy Protein Isolate Hydrolysates Obtained under High Hydrostatic Pressure on Pasting and Short-Term Retrogradation Behavior of Maize Starch;Food Biophysics;2021-06-12
3. Effect of rice protein hydrolysates on the short-term and long-term retrogradation of wheat starch;International Journal of Biological Macromolecules;2020-07
4. Synergistic Effect of Charged Amino Acid Combined with Dry Heating Treatment on Physicochemical Properties and In Vitro Digestibility of Cornstarch;Starch - Stärke;2020-03-19
5. Effect of annealing on the functional properties of corn starch/corn oil/lysine blends;International Journal of Biological Macromolecules;2020-02
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3