Effect of Dynamic High-Pressure Micro-Fluidization on the Structure of Maize Amylose

TU Zong-cai; YIN Yue-bin; ZHANG Qiu; WANG Hui

doi:10.3964/j.issn.1000-0593(2013)05-1379-04

Journals >Spectroscopy and Spectral Analysis >Volume 33 >Issue 5 >Page 1379 > Article

Spectroscopy and Spectral Analysis
Vol. 33, Issue 5, 1379 (2013)

Effect of Dynamic High-Pressure Micro-Fluidization on the Structure of Maize Amylose

TU Zong-cai^1、2、*, YIN Yue-bin¹, ZHANG Qiu¹, and WANG Hui¹

Author Affiliations

¹[in Chinese]

²[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2013)05-1379-04 Cite this Article

TU Zong-cai, YIN Yue-bin, ZHANG Qiu, WANG Hui. Effect of Dynamic High-Pressure Micro-Fluidization on the Structure of Maize Amylose[J]. Spectroscopy and Spectral Analysis, 2013, 33(5): 1379 Copy Citation Text

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References

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[7] Kasemwong K, Ruktanonchai U R, Srinuanchai W, et al. Starch/Strke, 2011, 63(3): 160.

[9] Baker A A, Miles M J, Helbert W. Carbohydrate Research, 2001, 330(2): 249.

[10] Nordmark T S, Ziegler G R. Carbohydrate Research, 2002, 37(16): l467.

[11] Blaszczak W, Fornal J, Kiseleva V I, et al. Carbohydrate Polymers, 2007, 68(3): 387.

[14] van Soest J J G, Tournois H, de Wit D, et al. Carbohydrate Research, 1995, 279: 201.

TU Zong-cai, YIN Yue-bin, ZHANG Qiu, WANG Hui. Effect of Dynamic High-Pressure Micro-Fluidization on the Structure of Maize Amylose[J]. Spectroscopy and Spectral Analysis, 2013, 33(5): 1379

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