Study on the Preparation and Digestibility of Malic Acid Sweet Potato Starch Ester under Microwave Assistance-Reference-Cited by-同舟云学术

Study on the Preparation and Digestibility of Malic Acid Sweet Potato Starch Ester under Microwave Assistance

Published:2022-07-09 Issue:9-10 Volume:74 Page:2200011
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Wang Wei¹,Liu Tiantian¹,Zhi Wenli¹,Zhou Yu¹,Hu Aijun¹^ORCID,Zheng Jie¹

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering Tianjin University of Science and Technology, Tianjin Economic‐Technological Development Area (TEDA) No. 29, No. 13 Ave. Tianjin 300457 China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202200011

Reference41 articles.

1. Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings

2. Modification of starch: A review on the application of “green” solvents and controlled functionalization

3. Microwave pretreated esterification improved the substitution degree, structural and physicochemical properties of potato starch esters

4. Evaluation of Acid-Modified Ethiopian Potato (Plectranthus edulis) Starch as Directly Compressible Tablet Excipient

Cited by 3 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. Effects of different pretreatment methods on the degree of substitution, structure, and physicochemical properties of synthesized malic acid sweet potato starch ester;Journal of the Science of Food and Agriculture;2024-07-26

2. Effects of microwave radiation on the physicochemical properties, structure, and digestibility of the synthesized different crystal forms of malic acid starch ester;International Journal of Biological Macromolecules;2024-04

3. Physicochemical properties and structure of starch ester/copolymer/complex synthesized by combination of microwave and acid (anhydride): A review;Trends in Food Science & Technology;2023-08