Work

Structure and functionality of micronized maize starch differing in amylose content

Year: 2025

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.145534

Authors: Liping Wang, Dexiang Li, Lei Ye, Chaohui Zhi, Tao Zhang, Ming Miao

Institutions: Jiangnan University, State Key Laboratory of Food Science and Technology

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funders: National Natural Science Foundation of China, Jiangnan University, State Key Laboratory of Food Science and Technology, Science and Technology Support Program of Jiangsu Province, Graduate Research and Innovation Projects of Jiangsu Province, National Key Research and Development Program of China

Awards: G2894429074, G5702405768, G5989852249, G8385486501, G8992794131

OpenAlex ID: W4412453067

FWCI: 5.106

Cites: 74

Cited by: 8

Related to: 10