食品应用中交联淀粉的最新进展--综述

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-03-06 DOI:10.1080/10942912.2024.2318427

Sneh Punia Bangar, K.V. Sunooj, Muhammed Navaf, Yuthana Phimolsiripol, William Scott Whiteside

引用次数: 0

摘要

由于原生淀粉的抗剪切能力有限、易受热分解以及极易发生逆变，因此其在工业食品中的应用非常有限。交联淀粉是一种新型淀粉。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Recent advancements in cross-linked starches for food applications- a review

The industrial food applications of native starches are limited due to their limited resistance to shear, susceptibility to thermal decomposition, and high tendency for retrogradation. Cross-linkin...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.