Effect of Hydroxypropylation and Beta-Amylase Treatment on Complexation of Debranched Starch With Naringenin-Reference-Cited by-同舟云学术

Effect of Hydroxypropylation and Beta-Amylase Treatment on Complexation of Debranched Starch With Naringenin

Published:2018-02-01 Issue:5-6 Volume:70 Page:1700263
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Gonzalez Ana¹,Wang Ya-Jane¹,Staroszczyk Hanna²,Brownmiller Cindi¹,Lee Sun-Ok¹

Affiliation:

1. Department of Food Science; University of Arkansas; 2650 N. Young Avenue Fayetteville AR 72704 USA

2. Chemical Faculty; Department of Food Chemistry, Technology, and Biotechnology; Gdansk University of Technology; G. Narutowicza 11/12, 80-952 Gdansk Poland

Funder

Arkansas Biosciences Institute

Division of Agriculture, University of Arkansas System

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference40 articles.

1. Formation of Amylose-Lipid Complexes and Effects of Temperature Treatment. Part 1. Monoglycerides

2. Formation of Amylose-Lipid Complexes and Effects of Temperature Treatment. Part 2. Fatty Acids

3. Analysis of complexes between lipids and wheat starch

4. Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes

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