Impact of Enzyme Modification on Physicochemical Properties of Oat Flake and Starch-Reference-Cited by-同舟云学术

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Impact of Enzyme Modification on Physicochemical Properties of Oat Flake and Starch

Published:2022-05-11 Issue:7-8 Volume:74 Page:2100292
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Jeong Jeong Hyun¹,Hong Soo Yeon²,Cho Joong‐Sang³,Cho Dong‐Hwa¹,Park Eun Young¹^ORCID

Affiliation:

1. Department of Biotechnology, College of Life Sciences and Biotechnology Korea University Seoul 02841 South Korea

2. Department of Food Service Industry Management, Graduate School of Tourism & Hospitality Kyonggi University Seoul 03746 South Korea

3. Korea Institute for Food Industry Cluster Iksan 54576 South Korea

Funder

Korea University

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100292

Reference32 articles.

1. Effect of sand roasting on beta glucan extractability, physicochemical and antioxidant properties of oats

2. Nutritional advantages of oats and opportunities for its processing as value added foods - a review

3. Some Physico-Chemical Properties of Oat Starches Extracted from Varieties with Different Oil Content

4. Physicochemical properties of Canadian oat starches

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. Highly-branched modification of starch: An enzymatic approach to regulating its properties;Food Hydrocolloids;2024-02

2. Optimization of Enzyme−Assisted Aqueous Extraction of Polysaccharide from Acanthopanax senticosus and Comparison of Physicochemical Properties and Bioactivities of Polysaccharides with Different Molecular Weights;Molecules;2023-09-12

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

4. Oat: Current state and challenges in plant-based food applications;Trends in Food Science & Technology;2023-04

5. Nutritional, functional, and sensorial properties of oat milk produced by single and combined acid, alkaline, α‐amylase, and sprouting treatments;Food Science & Nutrition;2022-12-08

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