Surface‐Active Properties and Anti‐Microbial Activities of Esterified Maltodextrins-Reference-Cited by-同舟云学术

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Surface‐Active Properties and Anti‐Microbial Activities of Esterified Maltodextrins

Published:2019-04-03 Issue:7-8 Volume:71 Page:1800265
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Pantoa Thidarat¹,Shompoosang Sirinan²,Ploypetchara Thongkorn³,Gohtani Shoichi³,Udomrati Sunsanee¹

Affiliation:

1. Department of Food Chemistry and PhysicsInstitute of Food ResearchProduct DevelopmentKasetsart University50 ChatuchakBangkok 10900Thailand

2. Department of Applied MicrobiologyInstitute of Food Research and Product DevelopmentKasetsart University50 ChatuchakBangkok 10900Thailand

3. Department of Applied Biological ScienceFaculty of AgricultureKagawa University2393 MikiKagawa 761‐0795Japan

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201800265

Reference28 articles.

1. Biosurfactants: moving towards industrial application

2. In vitro antibacterial activities and mechanism of sugar fatty acid esters against five food-related bacteria

3. Lipase mediated synthesis of sugar fatty acid esters

4. Syntheses and applications of sucrose-based esters

5. Enzymatic synthesis of oligo- and polysaccharide fatty acid esters

Cited by 5 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. Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities;Polymers;2024-02-21

2. Influence of different food models and storage temperatures on the bacterial growth inhibition by maltodextrin laurate and sucrose laurate and investigation of their cytotoxicity;Food Control;2023-01

3. Microbial inhibitory properties of maltodextrin fatty acid esters against food-related microorganisms;LWT;2021-07

4. Current knowledge in the stabilization/destabilization of infant formula emulsions during processing as affected by formulations;Trends in Food Science & Technology;2021-03

5. Enzymatically-synthesized xylo-oligosaccharides laurate esters as surfactants of interest;Carbohydrate Research;2020-09

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