Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis-Reference-Cited by-同舟云学术

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Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis

Published:2016-01 Issue: Volume:190 Page:285-292
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Shujun,Wang Jinrong,Yu Jinglin,Wang Shuo

Funder

National Natural Science Foundation of China

Natural Science Foundation of Tianjin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Effects of lipids on enzymatic hydrolysis and physical properties of starch;Ai;Carbohydrate Polymers,2013

2. Rentention of aroma compounds in starch matrices: Competitions between aroma compounds towards amylose and amylopectin;Arvisenet;Journal of Agricultural and Food Chemistry,2002

3. Interaction of amylopectin with monoglycerides in model systems;Batres;Journal of the American Oil Chemists’ Society,1986

4. Amylose–lipid complex formation during single-screw extrusion of various corn starches;Bhatnagar;Cereal Chemistry,1994

5. Structural and stoichiometric studies of complexes between aroma compounds and amylose. Polymorphic transitions and quantification in amorphous and crystalline areas;Biais;Carbohydrate Polymer,2006

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