Preparation and Characterization of Composites of Hydroxypropyl Tapioca Starch and Zein-Reference-Cited by-同舟云学术

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Preparation and Characterization of Composites of Hydroxypropyl Tapioca Starch and Zein

Published:2019-10-31 Issue:1-2 Volume:72 Page:1900204
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Liu Jie¹,Lai Rui¹,Wang Xiangli¹,Wang Haiyang¹,Liu Yawei¹^ORCID

Affiliation:

1. College of Food Science and TechnologyHenan University of Technology Zhengzhou 450001 P. R. China

Funder

China Scholarship Council

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201900204

Reference34 articles.

1. Active and sustainable materials from rice starch, fish protein and oregano essential oil for food packaging

2. Slowing the Starch Digestion by Structural Modification through Preparing Zein/Pectin Particle Stabilized Water-in-Water Emulsion

3. Preparation and characterization of zein thermo-modified starch films

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1. Copper-MOF and tannic acid-empowered composite cryogel as a skin substitute for accelerated deep wound healing;Biomaterials Advances;2024-11

2. Starch Modification with Molecular Transformation, Physicochemical Characteristics, and Industrial Usability: A State-of-the-Art Review;Polymers;2023-07-03

3. Encapsulation of Rosemary Extracts using High Voltage Electrical Discharge in Calcium Alginate/Zein/Hydroxypropyl Methylcellulose Microparticles;Foods;2023-04-07

4. The effect of hydroxypropyl starch on the improvement of mechanical and cooking properties of rice noodles;Food Research International;2022-12

5. Physicochemical, Pasting, and Thermal Properties of Native Corn Starch–Mung Bean Protein Isolate Composites;Gels;2022-10-26

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