Combination Mechanism and Structural Properties of Complexes between Lipid and Small Granule Starch Isolated from <i>Agriophyllum squarrosum</i> (L.) Moq. Seeds-Reference-Cited by-同舟云学术

Combination Mechanism and Structural Properties of Complexes between Lipid and Small Granule Starch Isolated from Agriophyllum squarrosum (L.) Moq. Seeds

Published:2022-05-06 Issue:7-8 Volume:74 Page:2100215
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Cao Shaopan¹,Yu Yingtao¹,Yin Yaping¹,Wang Longxia¹,Ma Jingwen¹,Xu Jiaxin¹,Xiao Liuyang¹,Thakur Kiran¹²,Han Lihong¹³

Affiliation:

1. Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 P. R. China

2. School of Food and Biological Engineering Hefei University of Technology Hefei 230009 P. R. China

3. Ningxia Ruichun Coarse Cereals Co., Ltd. Guyuan Ningxia 756500 P. R. China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100215

Reference41 articles.

1. Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment

2. Mechanisms Underlying the Formation of Complexes between Maize Starch and Lipids

3. Starch–lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour)

4. Effects of lipids on enzymatic hydrolysis and physical properties of starch

5. Analysis of complexes between lipids and wheat starch

Cited by 1 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. Nutrition, health benefits, and processing of sand rice (Agriophyllum squarrosum): Comparisons with quinoa and buckwheat;Food Science & Nutrition;2024-08-27