The DOI matches its Crossref record; 32 of the 32 references it cites were found in a registry or an index.
Encapsulation and delivery of food ingredients using starch based systems
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Citations
Cites
Pérez, S., & Bertoft, E. (2010) · Starch - Stärke · doi:10.1002/star.201000013 · Cited by 1,492
Modified Starches Properties and Uses
Wurzburg, O. B. (1986) · Cited by 1,010
McClements, D. J., & Li, Y. (2010) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2010.06.010 · Cited by 905
Amylose-inclusion complexes: Formation, identity and physico-chemical properties
Putseys, J. A., Lamberts, L., & Delcour, J. A. (2010) · Journal of Cereal Science · doi:10.1016/j.jcs.2010.01.011 · Cited by 780
Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review
Sweedman, M. C., Tizzotti, M. J., Schäfer, C., & Gilbert, R. G. (2013) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2012.09.040 · Cited by 635
Nanoencapsulation of food ingredients using carbohydrate based delivery systems
Fathi, M., Martín, Á., & McClements, D. J. (2014) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2014.06.007 · Cited by 505
A review: using nanoparticles to enhance absorption and bioavailability of phenolic phytochemicals
Li, Z., Jiang, H., Xu, C., & Gu, L. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.05.010 · Cited by 376
Starch in Food: Structure, Function and Applications
Singh, N. (2006) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2005.00966.x · Cited by 349
Enhanced in vitro anti-cancer activity of curcumin encapsulated in hydrophobically modified starch
Yu, H., & Huang, Q. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2009.07.018 · Cited by 309
Channels of maize and sorghum starch granules
Huber, K. C., & BeMiller, J. N. (2000) · Carbohydrate Polymers · doi:10.1016/s0144-8617(99)00145-9 · Cited by 297
Cited by
Starch based Pickering emulsions: Fabrication, properties, and applications
Zhu, F. (2019) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.01.012 · Cited by 365
Self-citationAhmad, M., Mudgil, P., Gani, A., Hamed, F., Masoodi, F. A., & Maqsood, S. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2018.07.024 · Cited by 334
Prospect of Polysaccharide-Based Materials as Advanced Food Packaging
Nešić, A., Cabrera-Barjas, G., Dimitrijević-Branković, S., Davidović, S., Radovanović, N., & Delattre, C. (2019) · Molecules · doi:10.3390/molecules25010135 · Cited by 325
Castro Coelho, S., Nogueiro Estevinho, B., & Rocha, F. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2020.127850 · Cited by 283
Qazi, H. J., Ye, A., Acevedo-Fani, A., & Singh, H. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2024.2353366 · Cited by 54
“Different ratios of these two molecules and their orientation within the granules provide starch with considerable variability in functional properties, such as water absorption, swelling, pasting, gelation behavior, and vulnerability to enzymatic degradation (Singh, Kaur, and Singh 2013; Zhu 2017).”
Metadata
- Authors
- Zhu, F.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2017-08
- Volume
- 229
- Pages
- 542-552
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2589722351
- Cited by
- 286
- References
- 32
- FWCI
- 25.45
- Type
- journal article
- Language
- en
- Open access
- closed
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- Zhu, F. (2017). Encapsulation and delivery of food ingredients using starch based systems. Food Chemistry. https://doi.org/10.1016/j.foodchem.2017.02.101
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
