Comparative analysis of multi-angle structural alterations and cold-water solubility of kudzu starch modifications using different methods

He, Ruidi; Li, Mingmei; Huang, Biao; Zou, Xiaochen; Li, Songnan; Sang, Xiaoyu; Yang, Liping

doi:10.1016/j.ijbiomac.2024.130522

International Journal of Biological Macromolecules

2024

DOI: 10.1016/j.ijbiomac.2024.130522

|View full text |Cite

Comparative analysis of multi-angle structural alterations and cold-water solubility of kudzu starch modifications using different methods

Ruidi He,

Mingmei Li,

Biao Huang

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article3

Relationship

Self Cite0

Independent3

Authors

Journals

Cited by 3 publications

References 52 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Structural-functional analysis of modified kudzu starch as a novel instant powder: Role of modified technology

He,

Du,

et al. 2024

Food Chemistry: X

View full text Add to dashboard Cite

Structural-functional analysis of modified kudzu starch as a novel instant powder: Role of modified technology

He,

Du,

et al. 2024

Food Chemistry: X

View full text Add to dashboard Cite

Preparation of low-temperature soluble modified starch by introducing maleate and sulfonate groups under dry conditions to enhance adhesion to wool and viscose fibers

Li,

Zhang

et al. 2024

Industrial Crops and Products

View full text Add to dashboard Cite

Research Progress on the Physicochemical Properties of Starch-Based Foods by Extrusion Processing

Qiu,

Hu,

Chen

et al. 2024

Foods

View full text Add to dashboard Cite

Extrusion is a crucial food processing technique that involves mixing, heating, shearing, molding, and other operations to modify the structures and properties of food components. As the primary energy source material, the extrusion process induces significant physical and chemical changes in starch that impact the quality of final products. This review paper discusses novel technologies for starch extrusion and their influence on the physical and chemical properties of starch-based foods, such as gelatinization and retrogradation properties, structural characteristics, and digestion properties. Additionally, it examines the application of extrusion in starch processing and the interactions between starch and other food components during extrusion. This information sheds light on the structural and property alterations that occur during the extrusion process to create high-quality starch-based foods.

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Comparative analysis of multi-angle structural alterations and cold-water solubility of kudzu starch modifications using different methods

Cited by 3 publications

References 52 publications

Structural-functional analysis of modified kudzu starch as a novel instant powder: Role of modified technology

Structural-functional analysis of modified kudzu starch as a novel instant powder: Role of modified technology

Preparation of low-temperature soluble modified starch by introducing maleate and sulfonate groups under dry conditions to enhance adhesion to wool and viscose fibers

Research Progress on the Physicochemical Properties of Starch-Based Foods by Extrusion Processing

Contact Info

Product

Resources

About