Themes, Trends, and Knowledge Structure in 30 Years of Starch Research in Food Science and Technology: a Visualization Review-Reference-Cited by-同舟云学术

Themes, Trends, and Knowledge Structure in 30 Years of Starch Research in Food Science and Technology: a Visualization Review

Published:2022-02-10 Issue:5-6 Volume:74 Page:2100274
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Wang Xu¹,Hong Yan¹²³,Gu Zhengbiao¹²³,Cheng Li¹²³,Li Zhaofeng¹²³,Li Caiming¹²³^ORCID,Ban Xiaofeng¹²³

Affiliation:

1. School of Food Science and Technology Jiangnan University Wuxi 214122 China

2. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China

3. Collaborative Innovation Center for Food Safety and Quality Control Jiangnan University Wuxi 214122 China

Funder

National Natural Science Foundation of China

Science and Technology Major Project of Guangxi

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100274

Reference58 articles.

1. Combining ozone and ultrasound technologies to modify maize starch

2. Mordor Intelligence. Industrial starches market – growth t. COVID‐19 impact and forecasts (2021 –2026).https://www.mordorintelligence.com/industry‐reports/industrial‐starches‐market.2021 AccessedMarch 15 2021.

3. Effect of Drought Stress During Flowering Stage on Starch Accumulation and Starch Synthesis Enzymes in Sorghum Grains

4. Starch accumulation in hulless barley during grain filling

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