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Wang X, Hao Z, Liu N, Jin Y, Wang B, Bian Y, Yu Y, Wang T, Xiao Y, Yu Z, Zhou Y. Influence of the structure and physicochemical properties of OSA modified highland barley starch based on ball milling assisted treatment. Int J Biol Macromol 2024; 259:129243. [PMID: 38199535 DOI: 10.1016/j.ijbiomac.2024.129243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 12/09/2023] [Accepted: 01/03/2024] [Indexed: 01/12/2024]
Abstract
This study aimed to investigate the influence of ball milling assisted treatment on the degree of substitution of octenyl succinic anhydride (OSA) modified highland barley starch (HBS) and on the physicochemical properties and structure of HBS. Scanning electron microscopy (SEM) findings showed that with the increasing of ball milling time, the surface morphology of OSA modified HBS became rougher and rougher and the particle morphology and crystal structure were damaged. When the pretreatment time of ball milling was 40 min, the degree of substitution of OSA modified HBS was 1.32 times higher than that of the conventional modification method. In addition, the longer the ball milling assistant, the longer the short-range ordering of the OSA modified HBS significantly decreased, and the relative crystallinity decreased (from 16.68 % to 7.93 %), leading to a decrease in thermal stability too. However, it greatly enhanced the aging resistance and flowability. In terms of emulsification properties, the emulsification properties of OSA modified HBS increased from 60.67 % to 75.67 %. Therefore, the HBS with better freeze-thaw stability and higher degree of substitution can be prepared by ball milling pretreatment and OSA modification, which provides technical support for further development of starch resources.
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Affiliation(s)
- Xin Wang
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zongwei Hao
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China; State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Nini Liu
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yongqing Jin
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Baixue Wang
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yiran Bian
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yiyang Yu
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Taosuo Wang
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yaqing Xiao
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhenyu Yu
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Yibin Zhou
- Food Processing Research Institute, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
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Pulsed electric field-assisted esterification improves the freeze-thaw stability of corn starch gel by changing its molecular structure. Int J Biol Macromol 2023; 231:123085. [PMID: 36592854 DOI: 10.1016/j.ijbiomac.2022.12.304] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 12/23/2022] [Accepted: 12/26/2022] [Indexed: 01/01/2023]
Abstract
The influence of pulsed electric field (PEF) combined with octenyl succinic anhydride (OSA) on the freeze-thaw stability of corn starch gel was investigated. After five freeze-thaw cycles, the syneresis value of OSA starch treated with PEF-assisted esterification for 15 min was lower by 29.5 %, while that of OSA starch without PEF treatment was lower by 10.17 %, compared to that of native starch. Low-field nuclear magnetic resonance data showed that the introduction of OSA groups greatly increased the water-holding capacity of starch. Results from differential scanning calorimetry (DSC) and X-ray diffraction (XRD) showed that the PEF-assisted esterification markedly hindered the re-formation of the helical structure of starch during freeze-thaw cycles. Moreover, PEF-assisted esterification improved the viscoelastic properties of the starch gel. It is found that the freeze-thaw stability of the PEF-modified starch depends not only on the degree of substitution but also on the starch molecular fine structure. PEF-assisted OSA starch with a high degree of substitution, a low content of amylose, and a high content of short amylopectin chains were found to have high freeze-thaw stability. This study shows that PEF-assisted esterification is a promising technique that should be used for preserving the quality of frozen foods.
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Effect of amylose content in morphological, functional and emulsification properties of OSA modified corn starch. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105212] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Zhang C, Xie Y, Zou J. Effect of the viscoelastic properties of modified starch as a wall material on the surface morphology of microcapsules. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4725-4730. [PMID: 30920004 DOI: 10.1002/jsfa.9713] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2019] [Revised: 03/15/2019] [Accepted: 03/25/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Since microcapsule technology has a good protective effect on unstable bioactive substances, many studies have focused on exploring the best technical conditions for forming microcapsules. Modified starch is a microcapsule wall material with good emulsifying and film-forming properties. The objective of this work was to study the creep-recovery behavior of modified starch pastes for various creep time, shear stress and temperature. Furthermore, the effect of creep-recovery behavior on the morphology of microcapsules made of the modified starch was investigated. RESULTS The maximum creep compliance (Jmax ), instantaneous compliance (J0 ) and retardation compliance (J1 ) of modified starch increased proportionally with increasing creep time and shear stress but decreased with increasing temperature. The Newtonian viscosity (η0 ) increased with increasing creep time and temperature but decreased with increasing shear stress. The recovery rate of the modified starch pastes varied from 0.92 to 33.68% in the creep-recovery test conditions. Creep-recovery data could be well explained by a four-parameter Burgers model (R2 > 0.918). CONCLUSIONS Modified starch pastes exhibited time-, stress- and temperature-dependent creep-recovery behavior. The Jmax values of modified starch pastes were low(<0.20 Pa-1 ) and the η0 values high (>3.5 × 103 Pa s) for all test conditions. The results revealed the modified starch pastes had a good rigid network structure to resist deformation but recovery was difficult once deformation occurred. Microcapsules produced using the modified starch exhibited a small deformation with regular spheres and some dents, consistent with the results of creep-recovery tests. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Chunyu Zhang
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yanli Xie
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Junjun Zou
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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Basilio-Cortés UA, González-Cruz L, Velazquez G, Teniente-Martínez G, Gómez-Aldapa CA, Castro-Rosas J, Bernardino-Nicanor A. Effect of Dual Modification on the Spectroscopic, Calorimetric, Viscosimetric and Morphological Characteristics of Corn Starch. Polymers (Basel) 2019; 11:E333. [PMID: 30960317 PMCID: PMC6419406 DOI: 10.3390/polym11020333] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 02/09/2019] [Accepted: 02/13/2019] [Indexed: 11/17/2022] Open
Abstract
The effect of dual modification of corn starch, including hydrolysis and succinylation, were evaluated through peak viscosity (PV) analysis, differential scanning calorimetry (DSC), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and Raman spectroscopy. This dual modification was shown to increase the reaction efficiency (RE) and degree substitution (DS) compared with starches that were not subjected to acid hydrolysis pretreatment with a 44% and 45% increase respectively. After acid hydrolysis pretreatment, the surface of the corn starch granules exhibited exo-erosion and whitish points due to the accumulation of succinyl groups. The peak viscosity was reduced significantly with the acid hydrolysis pretreatment (between 3 and 3.5-fold decrease), which decreased the pasting temperature and peak time to 20 °C and 100 s respectively. In addition, the dual modification of corn starch altered certain thermal properties, including a reduction in the enthalpy of gelatinization (ΔH) and a higher range of gelatinization (around 6 °C), which may effectively improve industrial applications. Modifications on the FTIR spectra indicated that the dual modification affected the starch crystallinity, while the Raman spectra revealed that the dual modification disrupted the short-range molecular order in the starch. Rearrangement and molecular destabilization of the starch components promoted their granular amphiphilic properties.
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Affiliation(s)
- Ulin Antobelli Basilio-Cortés
- Tecnológico Nacional de México-Celaya, Antonio García Cubas Pte #600 esq., Av. Tecnológico, A. P. 57, Celaya 38010, Guanajuato, Mexico.
| | - Leopoldo González-Cruz
- Tecnológico Nacional de México-Celaya, Antonio García Cubas Pte #600 esq., Av. Tecnológico, A. P. 57, Celaya 38010, Guanajuato, Mexico.
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional, CICATA-IPN unidad Querétaro. Cerro blanco 141, colinas del cimatario, Santiago de Querétaro 76090, Querétaro, Mexico.
| | - Gerardo Teniente-Martínez
- Tecnológico Nacional de México-Celaya, Antonio García Cubas Pte #600 esq., Av. Tecnológico, A. P. 57, Celaya 38010, Guanajuato, Mexico.
| | - Carlos Alberto Gómez-Aldapa
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma 42183, Hidalgo, Mexico.
| | - Javier Castro-Rosas
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma 42183, Hidalgo, Mexico.
| | - Aurea Bernardino-Nicanor
- Tecnológico Nacional de México-Celaya, Antonio García Cubas Pte #600 esq., Av. Tecnológico, A. P. 57, Celaya 38010, Guanajuato, Mexico.
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Sotelo-Bautista M, Bello-Perez LA, Gonzalez-Soto RA, Yañez-Fernandez J, Alvarez-Ramirez J. OSA-maltodextrin as wall material for encapsulation of essential avocado oil by spray drying. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2018.1562939] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
| | - Luis A. Bello-Perez
- Laboratorio de Biotecnología Alimentaria, Instituto Politécnico Nacional, Gustavo A. Madero, CDMX, México
| | | | - Jorge Yañez-Fernandez
- Laboratorio de Biotecnología Alimentaria, Instituto Politécnico Nacional, Gustavo A. Madero, CDMX, México
| | - Jose Alvarez-Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Ciudad de México, CDMX, México
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Yan J, Hu J, Yang R, Zhao W. A new nanofibrillated and hydrophobic grafted dietary fibre derived from bamboo leaves: enhanced physicochemical properties and real adsorption capacity of oil. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13832] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jiai Yan
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi, Jiangsu 214122 China
- National Engineering Research Center for Functional Food; Jiangnan University; 1800 Lihu Road Wuxi, Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; 1800 Lihu Road Wuxi, Jiangsu 214122 China
| | - Jianxue Hu
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi, Jiangsu 214122 China
- National Engineering Research Center for Functional Food; Jiangnan University; 1800 Lihu Road Wuxi, Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; 1800 Lihu Road Wuxi, Jiangsu 214122 China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi, Jiangsu 214122 China
- National Engineering Research Center for Functional Food; Jiangnan University; 1800 Lihu Road Wuxi, Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; 1800 Lihu Road Wuxi, Jiangsu 214122 China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi, Jiangsu 214122 China
- National Engineering Research Center for Functional Food; Jiangnan University; 1800 Lihu Road Wuxi, Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; 1800 Lihu Road Wuxi, Jiangsu 214122 China
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Hong Y, Li Z, Gu Z, Wang Y, Pang Y. Structure and emulsification properties of octenyl succinic anhydride starch using acid-hydrolyzed method. STARCH-STARKE 2016. [DOI: 10.1002/star.201600039] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Yan Hong
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province P.R. China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province P.R. China
- Collaborative Innovation Center for Food safety and quality control; Jiangnan University; Wuxi Jiangsu Province P.R. China
| | - Zhengsong Li
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province P.R. China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province P.R. China
- Collaborative Innovation Center for Food safety and quality control; Jiangnan University; Wuxi Jiangsu Province P.R. China
| | - Zhengbiao Gu
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province P.R. China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province P.R. China
- Collaborative Innovation Center for Food safety and quality control; Jiangnan University; Wuxi Jiangsu Province P.R. China
| | - Yan Wang
- Gao Feng Starch Technology Co., Ltd.; Suzhou Jiangsu Province P.R. China
| | - Yansheng Pang
- Gao Feng Starch Technology Co., Ltd.; Suzhou Jiangsu Province P.R. China
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Ali TM, Waqar S, Ali S, Mehboob S, Hasnain A. Comparison of textural and sensory characteristics of low-fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches. STARCH-STARKE 2014. [DOI: 10.1002/star.201400153] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Tahira Mohsin Ali
- Department of Food Science and Technology; University of Karachi; Karachi Pakistan
| | - Saad Waqar
- Department of Food Science and Technology; University of Karachi; Karachi Pakistan
| | - Syeda Ali
- Department of Food Science and Technology; University of Karachi; Karachi Pakistan
| | - Sundus Mehboob
- Department of Food Science and Technology; University of Karachi; Karachi Pakistan
| | - Abid Hasnain
- Department of Food Science and Technology; University of Karachi; Karachi Pakistan
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Li Z, Hong Y, Gu Z, Tian Y, Li Z, Cheng L. Emulsification properties of enzymatically treated octenyl-succinic anhydride starch. STARCH-STARKE 2014. [DOI: 10.1002/star.201400108] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Zhengsong Li
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province, P. R. China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province, P. R. China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi Jiangsu Province, P. R. China
| | - Yan Hong
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province, P. R. China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province, P. R. China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi Jiangsu Province, P. R. China
| | - Zhengbiao Gu
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province, P. R. China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province, P. R. China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi Jiangsu Province, P. R. China
| | - Ying Tian
- Gao Feng Starch Technology Co., Ltd.; Suzhou Jiangsu Province, P. R. China
| | - Zhaofeng Li
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province, P. R. China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province, P. R. China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi Jiangsu Province, P. R. China
| | - Li Cheng
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province, P. R. China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province, P. R. China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi Jiangsu Province, P. R. China
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Bai Y, Shi YC. Reaction of octenylsuccinic anhydride with a mixture of granular starch and soluble maltodextrin. Carbohydr Polym 2013; 98:1599-602. [DOI: 10.1016/j.carbpol.2013.08.012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2013] [Revised: 08/06/2013] [Accepted: 08/07/2013] [Indexed: 10/26/2022]
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12
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Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review. Carbohydr Polym 2013; 92:905-20. [DOI: 10.1016/j.carbpol.2012.09.040] [Citation(s) in RCA: 400] [Impact Index Per Article: 36.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2012] [Revised: 09/04/2012] [Accepted: 09/21/2012] [Indexed: 12/11/2022]
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Song X, Zhao Q, Li Z, Fu D, Dong Z. Effects of amylose content on the paste properties and emulsification of octenyl succinic starch esters. STARCH-STARKE 2012. [DOI: 10.1002/star.201200087] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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