Preparation and Properties of Enzyme-Modified Cassava Starch–Zinc Complexes-Reference-Cited by-同舟云学术

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Preparation and Properties of Enzyme-Modified Cassava Starch–Zinc Complexes

Published:2013-05-02 Issue:19 Volume:61 Page:4631-4638
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Luo Zhigang¹,Cheng Weiwei¹,Chen Haiming¹,Fu Xiong¹,Peng Xichun²,Luo Faxing¹,Nie Lihong¹

Affiliation:

1. Carbohydrate Lab, College of Light Industry & Food Sciences, South China University of Technology, Guangzhou 510640, China

2. Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf4016015

Reference31 articles.

1. Characteristics and application of enzyme-modified carboxymethyl starch in sausages

2. Starch complexes with bismuth (III) and (V)

3. CHEMICAL MODIFICATION OF STARCH

4. Revised look at the interaction of starch with electrolyte: effect of salts of metals from the first non-transition group

5. Aluminum and Arsenic(III) Starchates

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