Structure and Functional Properties of Purple Yam ( <i>Dioscorea alata</i> L.) Starch from China-Reference-Cited by-同舟云学术

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Structure and Functional Properties of Purple Yam ( Dioscorea alata L.) Starch from China

Published:2022-03-02 Issue:5-6 Volume:74 Page:2100310
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Lu Kui¹²,Liu Xia³,Yu Jinglin¹,Wang Shujun¹²

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 China

2. School of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin 300457 China

3. School of Public Health Shandong First Medical University & Shandong Academy of Medical Sciences Tai'an 271016 China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Tianjin Municipal Science and Technology Commission

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100310

Reference32 articles.

1. Isolation, Composition, Structure, Properties, Modifications, and Uses of Yam Starch

2. Effects of drying processes on starch-related physicochemical properties, bioactive components and antioxidant properties of yam flours

3. Characterization of new starches separated from different Chinese yam (Dioscorea opposita Thunb.) cultivars

4. Physicochemical and functional characterization of yam starch for potential industrial applications

Cited by 2 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. Evaluación de las propiedades proximales, estructurales, morfológicas fisicoquímicas y de digestibilidad in vitro en mezclas de harinas de ñame y batata;Ciencia y Tecnología Agropecuaria;2024-06-11

2. Physicochemical characterizations of five Dioscorea alata L. starches from China;International Journal of Biological Macromolecules;2023-05

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