Work

Effect of acid hydrolysis on the multi-scale structure change of starch with different amylose content

Year: 2017

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2017.03.003

Authors: Pei Chen, Fengwei Xie, Lei Zhao, Qian Qiao, Xingxun Liu

Institutions: South China Agricultural University, The University of Queensland, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: green

Funders: Georgian National Science Foundation, Northwest Fisheries Science Center

Awards: G220320634, G6104226073

OpenAlex ID: W2592649930

FWCI: 8.295

Cites: 49

Cited by: 157

Related to: 10