Work

Research on the quantitative relationship of the viscosity reduction effect of large-ring cyclodextrin on potato starch during gelatinization process and mechanism analysis

Year: 2024

Type: article

Source: Carbohydrate Polymers

DOI: 10.1016/j.carbpol.2024.122371

Authors: Anning Xie, Xiaoxiao Li, Dongxin Zhou, Yuxiang Bai, Zhengyu Jin

Institutions: Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, Natural Science Foundation of Jiangsu Province, Fundamental Research Funds for the Central Universities

Awards: G1354728776, G1410734546, G1430917862, G5528667082, G6637013964, G885841590, G969045206

OpenAlex ID: W4399427941

FWCI: 2.513

Cites: 52

Cited by: 11

Related to: 10