Fabrication and Characterization of Dodecenyl Succinic Anhydride Modified Kudzu Starch-Reference-Cited by-同舟云学术

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Fabrication and Characterization of Dodecenyl Succinic Anhydride Modified Kudzu Starch

Published:2021-09-13 Issue:1-2 Volume:74 Page:2100188
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Zhao Yiguo¹²^ORCID,Khalid Nauman³,Nakajima Mitsutoshi²

Affiliation:

1. School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China

2. Graduate School of Life and Environmental Sciences University of Tsukuba 1‐1‐1 Tennoudai Tsukuba Ibaraki 305–8572 Japan

3. School of Food and Agricultural Sciences University of Management and Technology Lahore 54000 Pakistan

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100188

Reference42 articles.

1. Genomic Potential for Polysaccharide Deconstruction in Bacteria

2. Structure, properties and applications of kudzu starch

3. Profiling and Quantification of Isoflavonoids in Kudzu Dietary Supplements by High-Performance Liquid Chromatography and Electrospray Ionization Tandem Mass Spectrometry

4. Chemical compositions, fine structure and physicochemical properties of kudzu (Pueraria lobata) starches from different regions

5. In vitro digestibility of kudzu starch by using α-amylase and glucoamylase

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1. The potency of hydrophobic modification of alginate for a self-assembly matrix in fish oil encapsulation;Food Bioscience;2024-06

2. Preparation and characterization of octenyl succinic anhydride nano starch from tiger nut meals;Food Quality and Safety;2023-01-01

3. An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry;Molecules;2022-12-08

4. Enhanced Bioaccessibility of Microencapsulated Puerarin Delivered by Pickering Emulsions Stabilized with OSA-Modified Hydrolyzed Pueraria montana Starch: In Vitro Release, Storage Stability, and Physicochemical Properties;Foods;2022-11-11

5. Modification by lipophilic substitution of Mexican Oxalis tuberosa starch and its effect on functional and microstructural properties;Journal of Food Measurement and Characterization;2021-11-30

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