Crystallization of Short‐Chain Amylose: Effect of the Precipitant-Reference-Cited by-同舟云学术

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Crystallization of Short‐Chain Amylose: Effect of the Precipitant

Published:2019-04-03 Issue:9-10 Volume:71 Page:1900007
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Huang Zhaohua¹,Zeng Zhilu¹,Gao Yifang¹,Liu Chengmei¹,Wu Jianyong¹,Hu Xiuting¹

Affiliation:

1. State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchang330047China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201900007

Reference20 articles.

1. Green preparation and characterisation of waxy maize starch nanoparticles through enzymolysis and recrystallisation

2. Evaluation of rheological behavior of starch nanocrystals by acid hydrolysis and starch nanoparticles by self-assembly: A comparative study

3. Physicochemical properties of starch nanocomposite films enhanced by self-assembled potato starch nanoparticles

4. Influence of chain length of short monodisperse amyloses on the formation of A- and B-type X-ray diffraction patterns

5. Structure and digestibility of crystalline short-chain amylose from debranched waxy wheat, waxy maize, and waxy potato starches

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1. Study of the self-assembly, drug encapsulating and delivering characteristics of short chain amylose-based type 3 resistant starch nanoparticles from Canna edulis;International Journal of Biological Macromolecules;2024-03

2. Impact of solvent polarity on the morphology, physicochemical properties, and digestibility of A-type resistant starch particles;Food Chemistry;2023-08

3. The starch-polyphenol inclusion complex: Preparation, characterization and digestion;Food Bioscience;2023-06

4. The Structure of Rice Starch and its Application;Science of Rice Chemistry and Nutrition;2023

5. Effects of stirring during gelatinization and shaking during hydrolysis on the characteristics of short-chain glucan aggregates (SCGA);Food Hydrocolloids;2022-02

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