Preparation and characterization of porous corn starch and its adsorption toward grape seed proanthocyanidins-Reference-Cited by-同舟云学术

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Preparation and characterization of porous corn starch and its adsorption toward grape seed proanthocyanidins

Published:2016-04-04 Issue:11-12 Volume:68 Page:1254-1263
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Wang Hualin¹²,Lv Jian¹,Jiang Suwei¹,Niu Baicheng¹,Pang Min²³,Jiang Shaotong²³

Affiliation:

1. School of Chemistry and Chemical Engineering; Hefei University of Technology; Hefei Anhui P.R. China

2. Anhui Institute of Agro-Products Intensive Processing Technology; Hefei Anhui P.R. China

3. School of Biotechnology and Food Engineering; Hefei University of Technology; Hefei Anhui P.R. China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201600009/fullpdf

Reference49 articles.

1. Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: A review;Wang;Food Funct,2013

2. Preparation of microporous starch by glucoamylase and ultrasound;Wu;Starch/Stärke,2011

3. Functional properties of microporous wheat starch produced by α-amylase and sonication;Majzoobi;Food Biosci,2015

4. Functionality of porous starch obtained by amylase or amyloglucosidase treatments;Dura;Carbohydr. Polym,2014

5. Corn porous starch: Preparation, characterization and adsorption property;Zhang;Int. J. Biol. Macromol,2012

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