Structural changes induced by high speed jet onin vitrodigestibility and hydroxypropylation of rice starch-Reference-Cited by-同舟云学术

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Structural changes induced by high speed jet onin vitrodigestibility and hydroxypropylation of rice starch

Published:2016-02-22 Issue:4 Volume:51 Page:1034-1040
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Fu Zhen¹,Luo Shun-Jing¹,Liu Wei¹,Liu Cheng-Mei¹,Zhan Liu-jing¹

Affiliation:

1. State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanchang 330047 China

Funder

National Science & Technology Pillar Program

Gan Po Ying Cai 555

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference31 articles.

1. Physical modification of food starch functionalities;BeMiller;Annual Review of Food Science and Technology,2015

2. An SEC-MALLS study of molecular features of water-soluble amylopectin and amylose of Tef [Eragrostis tef (Zucc.) Trotter] Starches;Bultosa;Starch-Stärke,2008

3. Graft copolymerization of acrylamide onto carboxymethyl starch;Cao;European Polymer Journal,2002

4. Ultra high pressure (UHP)-assisted acetylation of corn starch;Choi;Carbohydrate Polymers,2009

5. Ultrasound enhanced radical graft polymerization of starch and butyl acrylate;Chu;Chemical Engineering and Processing: Process Intensification,2015

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1. Modulation of starch digestibility using non-thermal processing techniques: A review;Grain & Oil Science and Technology;2024-09

2. Recent Advances in Physical Processing Techniques to Enhance the Resistant Starch Content in Foods: A Review;Foods;2024-08-30

3. Multi-scale structural disruption induced by radio frequency air cold plasma accelerates enzymatic hydrolysis/ hydroxypropylation of tapioca starch;International Journal of Biological Macromolecules;2024-03

4. Physical modification of starch;Starch in Food;2024

5. Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility;Food Reviews International;2023-10-26

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