Supernatant starch fraction of corn starch and its emulsifying ability: Effect of the amylose content
Authors:
- Baozhong GuoBGBaozhong Guo
- Xiuting HuXHXiuting Hu
- Fenghong DengFDFenghong Deng
- Jianyong WuJWJianyong Wu
- Shunjing LuoSLShunjing Luo
- Ruiyun ChenRCRuiyun Chen
- Chengmei LiuCLChengmei Liu
- 1 June 2020
- journal article
- research article
- Published by Elsevier in Food Hydrocolloids
- Vol. 103
Abstract
No abstract availableKeywords
Funding Information
- National Key Research and Development Program of China (2017YFD0401103-6)
- National Natural Science Foundation of China (31972026, 31701641, 31772005)
- Youth Science Foundation of Jiangxi Province (20192BAB214024)
This publication has 33 references indexed in Scilit:
- Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal ParticlesJournal of Agricultural and Food Chemistry, 2015
- Hydrolysis process of normal rice starch by 1-butanol–hydrochloric acidFood Hydrocolloids, 2014
- Resistant starch in food: a reviewJournal of the Science of Food and Agriculture, 2014
- Emulsions with unique properties from proteins as emulsifiersAdvances in Colloid and Interface Science, 2014
- Water-in-Crude Oil Emulsion Stabilization: Review and Unanswered QuestionsEnergy & Fuels, 2012
- Edible nanoemulsions: fabrication, properties, and functional performanceSoft Matter, 2010
- The relationship between thermodynamic and structural properties of low and high amylose maize starchesCarbohydrate Polymers, 2001
- Fractionation of High‐Amylose Maize Starches by Differential Alcohol Precipitation and Chromatography of the FractionsCereal Chemistry, 1998
- Emulsification and Demulsification — An Historical OverviewColloids and Surfaces, 1988
- Molecules to Granules: A Comprehensive Starch ReviewStarch - Stärke, 1988