Effect of phosphorylation of the maize starch on thermal generation of stable and short-living radicals-Reference-Cited by-同舟云学术

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Effect of phosphorylation of the maize starch on thermal generation of stable and short-living radicals

Published:2012-06-06 Issue:9 Volume:64 Page:729-739
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch/Stärke

Author:

Bidzińska Ewa,Błaszczak Wioletta,Dyrek Krystyna,Fornal Józef,Kruczała Krzysztof,Michalec Marek,Rozwora Robert,Szczygieł Jadwiga,Wenda Elżbieta

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201100206/fullpdf

Reference23 articles.

1. Preparation and pasting properties of wheat and corn starch phosphates;Lim;Cereal Chem.,1992

2. Preparation, pasting properties and freeze-thaw stability of dual modified crosslink-phosphorylated rice starch;Deetae;Carbohydr. Polym.,2008

3. Resistant starches from amylose mutants of corn by simultaneous heat-moisture treatment and phosphorylation;Sang;Carbohydr. Polym.,2006

4. Nutraceuticals and functional foods;Ohr;Food Technol.,2004

5. EPR study of the influence of high hydrostatic pressure on the formation of radicals in phosphorylated potato starch;Błaszczak;Carbohydr. Polym.,2010

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2. Effect of Esterification Conditions on the Physicochemical Properties of Phosphorylated Potato Starch;Polymers;2021-07-31

3. Analysis of radical formation by EPR in complex starch-protein-lipid model systems and corn extrudates;Food Chemistry;2020-11

4. Physical and antibacterial properties of corn distarch phosphate/carboxymethyl cellulose composite films containing tea polyphenol;Journal of Food Processing and Preservation;2020-02-14

5. Slow starch digestion in the rice cooked with adzuki bean: Contribution of procyanidins and the oxidation products;Food Research International;2019-05

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