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Lian X, Cheng K, Wang D, Zhu W, Wang X. Analysis of crystals of retrograded starch with sharp X-ray diffraction peaks made by recrystallization of amylose and amylopectin. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1362433] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Xijun Lian
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin, University of Commerce, Tianjin P.R. China
| | - Kaili Cheng
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin, University of Commerce, Tianjin P.R. China
| | - Danli Wang
- Department of Chemistry, School of Science, Tianjin University of Commerce, Tianjin, P.R. China
| | - Wei Zhu
- Department of Chemistry, School of Science, Tianjin University of Commerce, Tianjin, P.R. China
| | - Xueqing Wang
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin, University of Commerce, Tianjin P.R. China
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Guo J, Kang H, Feng X, Lian X, Li L. The interaction of sweet potato amylose/amylopectin and KCl during drying. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.04.039] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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