Tailoring Breadfruit ( Artocarpus altilis ) Starch: Cross‐Linking Starch from This Non‐Conventional Source towards Improved Technologically Relevant Properties and Enabled Food Applications-Reference-Cited by-同舟云学术

Tailoring Breadfruit ( Artocarpus altilis ) Starch: Cross‐Linking Starch from This Non‐Conventional Source towards Improved Technologically Relevant Properties and Enabled Food Applications

Published:2021-10-13 Issue:11-12 Volume:73 Page:2100058
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Amorim Thaís Souza¹,Andrade Ivo Henrique Pinto¹^ORCID,Otoni Caio Gomide²^ORCID,Camilloto Geany Peruch³,Cruz Renato Souza³^ORCID

Affiliation:

1. Departament of Bromatology Graduate Program in Food Science School of Pharmacy Federal University of Bahia BA 40170‐115 Salvador Brazil

2. Department of Materials Engineering (DEMa) Federal University of São Carlos (UFSCar) São Carlos SP 13565‐905 Brazil

3. Department of Technology State University of Feira de Santana Feira de Santana BA 44036‐900 Brazil

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100058

Reference46 articles.

1. Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches

2. A New Extractive Spectrophotometric Method for the Estimation of Alosetron

3. Enhancement of the functional properties of Dioscoreaceas native starches: Mixture as a green modification process

4. Non-stoichiometric complexes of cationic starch and 4-sulfophthalic acid and their flocculation efficiency

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2. Chemical modification of starch from fruit seeds: Methods, properties, and applications;Scientia Agropecuaria;2024-05-13

3. Recent advancements in cross-linked starches for food applications- a review;International Journal of Food Properties;2024-03-06

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