In Vitro Digestibility, Pasting and Thermal Properties, and Structure of Cross‐Linked <i>Arenga pinnata (Wurmb.) Merr</i> . Starch-Reference-Cited by-同舟云学术

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In Vitro Digestibility, Pasting and Thermal Properties, and Structure of Cross‐Linked Arenga pinnata (Wurmb.) Merr . Starch

Published:2022-11 Issue:1-2 Volume:75 Page:2200112
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Liu Yuan‐Sen¹^ORCID,Tan Lin‐Bin¹,Li Meng‐Yun¹^ORCID,An Feng‐Kun¹,Xue Shan¹,Fu Zhen¹^ORCID

Affiliation:

1. Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China

Funder

Natural Science Foundation of Guangxi Province

National Natural Science Foundation of China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202200112

Reference48 articles.

1. Functional, physicochemical properties and structure of cross-linked oxidized maize starch

2. Cross-linking of wheat starch and hydroxypropylated wheat starch in alkaline slurry with sodium trimetaphosphate

3. Resistant starches from amylose mutants of corn by simultaneous heat-moisture treatment and phosphorylation☆

4. Characterization of phosphorylated cross-linked resistant starch by 31P nuclear magnetic resonance (31P NMR) spectroscopy

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1. Characterization of the physicochemical properties of Lipu Colocasia esculenta (L.) Schott starch: A potential new food ingredient;International Journal of Biological Macromolecules;2024-01

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