Electrospinning of native and anionic corn starch fibers with different amylose contents
Through starch phosphorylation and solution aging treatments, the aim of this work was to produce electrospun fibers derived from native and anionic (modified with sodium tripolyphosphate) corn starches with amylose contents of <70% (w/w). The fibers of native and anionic corn starches (regular a...
Saved in:
| Published in: | Food research international Vol. 116; pp. 1318 - 1326 |
|---|---|
| Main Authors: | , , , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
Canada
Elsevier Ltd
01-02-2019
|
| Subjects: | |
| Online Access: | Get full text |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Abstract | Through starch phosphorylation and solution aging treatments, the aim of this work was to produce electrospun fibers derived from native and anionic (modified with sodium tripolyphosphate) corn starches with amylose contents of <70% (w/w). The fibers of native and anionic corn starches (regular amylose and high amylose Hylon V/Hylon VII) were prepared by electrospinning of starch solutions dissolved in aqueous 75% formic acid (v/v) solvent. The effects of the aging (24, 48, and 72 h) on the rheology and electrical conductivity of the starch solutions, as well as the material properties (size distribution, morphology, and infrared spectrum) of the resulting electrospun fibers, were evaluated. Fibers produced from Hylon VII and Hylon V starches showed homogeneous morphologies, whereas the fibers from regular corn starches exhibited droplets and had heterogeneous morphologies, with diameter varied from 70 to 264 nm. Both native and anionic corn starches, with amylose contents of <70% (w/w), produced smooth continuous fibers. The electrospun corn starch fibers potentially can be used as carriers for the encapsulation of active components in food and packaging applications.
[Display omitted]
•Starch fibers with different amylose contents were produced by electrospinning.•The anionic modification of starch increased the viscosity of the polymer solution.•Increased aging time of the polymer solution reduced its viscosity.•Anionic Hylon V produced more homogeneous and less beaded fibers than unmodified starches. |
|---|---|
| AbstractList | Through starch phosphorylation and solution aging treatments, the aim of this work was to produce electrospun fibers derived from native and anionic (modified with sodium tripolyphosphate) corn starches with amylose contents of <70% (w/w). The fibers of native and anionic corn starches (regular amylose and high amylose Hylon V/Hylon VII) were prepared by electrospinning of starch solutions dissolved in aqueous 75% formic acid (v/v) solvent. The effects of the aging (24, 48, and 72 h) on the rheology and electrical conductivity of the starch solutions, as well as the material properties (size distribution, morphology, and infrared spectrum) of the resulting electrospun fibers, were evaluated. Fibers produced from Hylon VII and Hylon V starches showed homogeneous morphologies, whereas the fibers from regular corn starches exhibited droplets and had heterogeneous morphologies, with diameter varied from 70 to 264 nm. Both native and anionic corn starches, with amylose contents of <70% (w/w), produced smooth continuous fibers. The electrospun corn starch fibers potentially can be used as carriers for the encapsulation of active components in food and packaging applications.
[Display omitted]
•Starch fibers with different amylose contents were produced by electrospinning.•The anionic modification of starch increased the viscosity of the polymer solution.•Increased aging time of the polymer solution reduced its viscosity.•Anionic Hylon V produced more homogeneous and less beaded fibers than unmodified starches. Through starch phosphorylation and solution aging treatments, the aim of this work was to produce electrospun fibers derived from native and anionic (modified with sodium tripolyphosphate) corn starches with amylose contents of <70% (w/w). The fibers of native and anionic corn starches (regular amylose and high amylose Hylon V/Hylon VII) were prepared by electrospinning of starch solutions dissolved in aqueous 75% formic acid (v/v) solvent. The effects of the aging (24, 48, and 72 h) on the rheology and electrical conductivity of the starch solutions, as well as the material properties (size distribution, morphology, and infrared spectrum) of the resulting electrospun fibers, were evaluated. Fibers produced from Hylon VII and Hylon V starches showed homogeneous morphologies, whereas the fibers from regular corn starches exhibited droplets and had heterogeneous morphologies, with diameter varied from 70 to 264 nm. Both native and anionic corn starches, with amylose contents of <70% (w/w), produced smooth continuous fibers. The electrospun corn starch fibers potentially can be used as carriers for the encapsulation of active components in food and packaging applications. |
| Author | Lim, Loong-Tak de Oliveira, Patricia Diaz da Rosa Zavareze, Elessandra Dias, Alvaro Renato Guerra de Oliveira, Jean Paulo Fonseca, Laura Martins |
| Author_xml | – sequence: 1 givenname: Laura Martins surname: Fonseca fullname: Fonseca, Laura Martins organization: Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil – sequence: 2 givenname: Jean Paulo surname: de Oliveira fullname: de Oliveira, Jean Paulo organization: Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil – sequence: 3 givenname: Patricia Diaz surname: de Oliveira fullname: de Oliveira, Patricia Diaz organization: Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil – sequence: 4 givenname: Elessandra surname: da Rosa Zavareze fullname: da Rosa Zavareze, Elessandra organization: Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil – sequence: 5 givenname: Alvaro Renato Guerra surname: Dias fullname: Dias, Alvaro Renato Guerra organization: Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil – sequence: 6 givenname: Loong-Tak orcidid: 0000-0002-7579-3338 surname: Lim fullname: Lim, Loong-Tak email: llim@uoguelph.ca organization: Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON N1G2W1, Canada |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/30716921$$D View this record in MEDLINE/PubMed |
| BookMark | eNqFkEtLAzEQgIMoWh8_QcnRy9ZJdjdpTiLiCwQvCt5CNjvRlG1Sk63ivzel1auHYZjhmxnmOyS7IQYk5JTBlAETF_Opi7FPmKcc2Kz0psDZDpmwmawryZp2l0xAibpSSqgDcpjzHABEK9U-OahBMqE4m5DXmwHtmGJe-hB8eKPR0WBG_4nUhL6Ej8FbamMKNI8m2XfqfIcp0y8_vtPeO4cJw0jN4nuIGQsZxlLnY7LnzJDxZJuPyMvtzfP1ffX4dPdwffVY2YbxsbJM9pwpbJpOAnSukVi3IGYCWA0d8FbwFh1a2_RdY6yzAErKVoGzQiCa-oicb_YuU_xYYR71wmeLw2ACxlXWnEnVNjVXqqDtBrXl35zQ6WXyC5O-NQO9lqrneitVr6Wu20VqmTvbnlh1C-z_pn4tFuByA2B59NNj0tl6DBZ7n4pd3Uf_z4kfQOKN6A |
| CitedBy_id | crossref_primary_10_1002_jsfa_10366 crossref_primary_10_1002_jsfa_10468 crossref_primary_10_1007_s10570_020_03670_0 crossref_primary_10_1080_02652048_2023_2274059 crossref_primary_10_1002_star_202100172 crossref_primary_10_1016_j_ijbiomac_2019_08_096 crossref_primary_10_1016_j_carbpol_2022_120185 crossref_primary_10_1016_j_ijbiomac_2023_127617 crossref_primary_10_1007_s11483_019_09594_y crossref_primary_10_1016_j_ultsonch_2023_106516 crossref_primary_10_1002_jsfa_10809 crossref_primary_10_1002_star_201900280 crossref_primary_10_1016_j_ijbiomac_2024_131182 crossref_primary_10_1111_1541_4337_13049 crossref_primary_10_3390_polysaccharides3010007 crossref_primary_10_1002_app_50275 crossref_primary_10_1016_j_cej_2024_152105 crossref_primary_10_1016_j_mser_2020_100594 crossref_primary_10_1016_j_ijbiomac_2020_12_110 crossref_primary_10_1007_s11483_020_09629_9 crossref_primary_10_1002_star_202100115 crossref_primary_10_1016_j_ijadhadh_2023_103545 crossref_primary_10_1016_j_foodres_2020_109733 crossref_primary_10_1016_j_lwt_2021_111310 crossref_primary_10_1016_j_ijbiomac_2024_130335 crossref_primary_10_1016_j_foodhyd_2022_107992 crossref_primary_10_1016_j_foodres_2019_108927 crossref_primary_10_1016_j_tifs_2022_01_003 crossref_primary_10_1016_j_tifs_2020_04_012 crossref_primary_10_1080_10408398_2022_2105800 crossref_primary_10_1016_j_tifs_2024_104467 crossref_primary_10_3390_molecules27185944 crossref_primary_10_1016_j_foodhyd_2022_108250 crossref_primary_10_1002_star_202000174 crossref_primary_10_1016_j_carbpol_2022_119959 crossref_primary_10_1016_j_carbpol_2021_118068 crossref_primary_10_1002_pat_6479 crossref_primary_10_3390_polym13071121 |
| Cites_doi | 10.1016/j.ijbiomac.2017.08.079 10.1016/j.jfoodeng.2008.09.035 10.1016/j.foodres.2017.09.049 10.1016/j.biotechadv.2010.01.004 10.1016/j.carbpol.2015.11.064 10.1016/j.carbpol.2016.03.096 10.1016/j.ijbiomac.2017.06.095 10.1016/j.foodhyd.2013.08.021 10.1016/j.matlet.2015.07.042 10.1016/j.foodhyd.2005.06.003 10.1016/j.promfg.2017.07.010 10.1016/j.foodhyd.2016.11.026 10.1002/1521-379X(200006)52:4<101::AID-STAR101>3.0.CO;2-W 10.1016/j.polymer.2008.09.041 10.1016/j.foodhyd.2012.08.007 10.1016/j.carbpol.2017.02.013 10.1016/j.foodchem.2016.02.059 10.1016/j.foodres.2009.05.005 10.1016/j.foodhyd.2017.09.009 10.1016/j.compscitech.2010.01.010 10.1002/star.201200289 10.1021/acs.biomac.5b00817 10.1016/j.carbpol.2008.10.031 10.1016/j.carbpol.2010.11.033 10.1016/j.jconrel.2017.03.016 10.1016/j.foodchem.2010.09.088 10.1016/S0144-8617(01)00187-4 10.1002/(SICI)1521-379X(199804)50:4<158::AID-STAR158>3.0.CO;2-7 10.1088/1757-899X/138/1/012001 10.1016/j.foodhyd.2008.10.011 10.1016/j.foodhyd.2011.01.005 10.1016/j.foodchem.2016.07.040 10.1016/j.carbpol.2009.02.008 10.1590/1678-457X.6749 10.1002/btpr.242 10.1021/bm300396j 10.1021/am300991e 10.1016/j.carbpol.2012.09.026 |
| ContentType | Journal Article |
| Copyright | 2018 Elsevier Ltd Copyright © 2018 Elsevier Ltd. All rights reserved. |
| Copyright_xml | – notice: 2018 Elsevier Ltd – notice: Copyright © 2018 Elsevier Ltd. All rights reserved. |
| DBID | CGR CUY CVF ECM EIF NPM AAYXX CITATION 7X8 |
| DOI | 10.1016/j.foodres.2018.10.021 |
| DatabaseName | Medline MEDLINE MEDLINE (Ovid) MEDLINE MEDLINE PubMed CrossRef MEDLINE - Academic |
| DatabaseTitle | MEDLINE Medline Complete MEDLINE with Full Text PubMed MEDLINE (Ovid) CrossRef MEDLINE - Academic |
| DatabaseTitleList | MEDLINE |
| Database_xml | – sequence: 1 dbid: ECM name: MEDLINE url: https://search.ebscohost.com/login.aspx?direct=true&db=cmedm&site=ehost-live sourceTypes: Index Database |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Economics Engineering |
| EISSN | 1873-7145 |
| EndPage | 1326 |
| ExternalDocumentID | 10_1016_j_foodres_2018_10_021 30716921 S096399691830807X |
| Genre | Research Support, Non-U.S. Gov't Journal Article |
| GroupedDBID | --K --M .GJ .~1 0R~ 1B1 1RT 1~. 1~5 29H 4.4 457 4G. 53G 5GY 5VS 7-5 71M 8P~ 9JM AABNK AABVA AACTN AAEDT AAEDW AAIAV AAIKC AAIKJ AAKOC AALCJ AALRI AAMNW AAOAW AAQFI AAQXK AATLK AAXUO ABFNM ABFRF ABGRD ABMAC ABXDB ABYKQ ACDAQ ACGFO ACIUM ACRLP ADBBV ADEZE ADMUD ADQTV AEBSH AEFWE AEKER AENEX AEQOU AFKWA AFTJW AFXIZ AGHFR AGUBO AGYEJ AHHHB AIEXJ AIKHN AITUG AJBFU AJOXV ALMA_UNASSIGNED_HOLDINGS AMFUW AMRAJ ASPBG AVWKF AXJTR AZFZN BKOJK BLXMC CBWCG CS3 DU5 EBS EFJIC EFLBG EJD EO8 EO9 EP2 EP3 F5P FDB FEDTE FGOYB FIRID FNPLU FYGXN G-2 G-Q GBLVA HLV HVGLF HZ~ IHE J1W K-O KOM LW9 M41 MO0 N9A O-L O9- OAUVE OZT P-8 P-9 P2P PC. Q38 R2- RIG ROL RPZ SAB SDF SDG SDP SES SEW SPCBC SSA SSZ T5K WUQ Y6R ~G- ~KM AAHBH AAXKI AFJKZ AKRWK CGR CUY CVF ECM EIF NPM AAYXX CITATION 7X8 |
| ID | FETCH-LOGICAL-c412t-c17d219e44b700bf47e3506860130b025625efecc4db4acfc00977590fc66eea3 |
| ISSN | 0963-9969 |
| IngestDate | Sat Oct 26 01:25:02 EDT 2024 Thu Sep 26 21:52:56 EDT 2024 Sat Sep 28 08:34:37 EDT 2024 Fri Feb 23 02:48:09 EST 2024 |
| IsDoiOpenAccess | false |
| IsOpenAccess | true |
| IsPeerReviewed | true |
| IsScholarly | true |
| Keywords | Phosphorylation Solution aging time Electrospun starch fibers Morphology |
| Language | English |
| License | Copyright © 2018 Elsevier Ltd. All rights reserved. |
| LinkModel | OpenURL |
| MergedId | FETCHMERGED-LOGICAL-c412t-c17d219e44b700bf47e3506860130b025625efecc4db4acfc00977590fc66eea3 |
| Notes | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
| ORCID | 0000-0002-7579-3338 |
| OpenAccessLink | https://doi.org/10.1016/j.foodres.2018.10.021 |
| PMID | 30716921 |
| PQID | 2179543299 |
| PQPubID | 23479 |
| PageCount | 9 |
| ParticipantIDs | proquest_miscellaneous_2179543299 crossref_primary_10_1016_j_foodres_2018_10_021 pubmed_primary_30716921 elsevier_sciencedirect_doi_10_1016_j_foodres_2018_10_021 |
| PublicationCentury | 2000 |
| PublicationDate | February 2019 2019-02-00 20190201 |
| PublicationDateYYYYMMDD | 2019-02-01 |
| PublicationDate_xml | – month: 02 year: 2019 text: February 2019 |
| PublicationDecade | 2010 |
| PublicationPlace | Canada |
| PublicationPlace_xml | – name: Canada |
| PublicationTitle | Food research international |
| PublicationTitleAlternate | Food Res Int |
| PublicationYear | 2019 |
| Publisher | Elsevier Ltd |
| Publisher_xml | – name: Elsevier Ltd |
| References | Chaisawang, Suphantharika (bb0035) 2006; 20 Dias, Zavareze, Elias, Helbig, da Silva, Ciacco (bb0040) 2011; 84 Xu, Jiang, Zhou, Wu, Wang (bb0215) 2012; 4 Baji, Mai, Wong, Abtahi, Chen (bb0020) 2010; 70 Lancuški, Vasilyev, Putaux, Zussman (bb0105) 2015; 16 McGrance, Cornell, Rix (bb9955) 1998; 50 Stahl, Lobato, Bochi, Kubota, Gutkoski, Emanuelli (bb0165) 2007; vol. 40 Fortuna, Gałkowska, Baczkowicz, Szkabar, Tartanus, Labanowska, Kurdziel (bb0055) 2013; 65 Sitohy, El-Saadany, Labib, Rama (bb0155) 2000; 4 Liu, Liu, Luo, Wen, Liu, Wang, Zhou (bb0130) 2016; 147 Peng, Zhong, Lin, Yao, Liang, Yang, He (bb0150) 2016; 138 Cárdenas, Gómez-Pachon, Muñoz, Vera-Graziano (bb0030) 2016; 138 Vega-Lugo, Lim (bb0190) 2009; 42 Kong, Ziegler (bb0085) 2012; 13 Mi, Kong, Wu, Sun, Xu, Su (bb0135) 2015; 160 Xie, Liu, Cui (bb0205) 2005 Herrera, Vasanthan, Chen (bb0070) 2017; 66 Hulsey, Absar, Choi (bb0080) 2017; 10 Šukytė, Adomavičiūtė, Milašius (bb0175) 2010; 18 Li, Li, Gu, Qiu, Cheng, Hong, Li (bb0110) 2016; 203 Li, Wang, Lee, Li (bb0115) 2018; 75 Kong, Ziegler (bb0090) 2013; 92 Bhardwaj, Kundu (bb0025) 2010; 28 Alvani, Qi, Tester, Snape (bb0010) 2011; 125 Smith, Caruso (bb0160) 1964 Tam, Oguz, Aydogdu, Sumnu, Sahin (bb0180) 2017; 102 Wang, Zhou, Yang, Zhao, Liu, Liu (bb0195) 2017; 214 Haider, Haider, Kang (bb0060) 2015; 15 Lim, Seib (bb0120) 1993; 70 Liu, Gu, Hong, Cheng, Li (bb0125) 2017; 252 Homayoni, Ravandi, Valizadeh (bb0075) 2009; 77 Vanmarcke, Leroy, Stoclet, Duchatel-Crépy, Lefebvre, Joly, Gaucher (bb0185) 2017; 164 Hemamalini, Dev (bb0065) 2017; 106 Murúa-Pagola, Beristain-Guevara, Martínez-Bustos (bb0140) 2009; 91 Wu, Geng, Chang, Yu, Ma (bb0200) 2009; 76 Alcázar-Alay, Meireles (bb0005) 2015; 35 Stijnman, Bodnar, Hans Tromp (bb0170) 2011; 25 Kong, Ziegler (bb0095) 2014; 36 Xu, Yang, Yang (bb0210) 2009; 25 Antunes, Dannenberg, Fiorentini, Pinto, Lim, Zavareze, Dias (bb0015) 2017; 104 Pelissari, Andrade-Mahecha, Sobral, Menegalli (bb0145) 2013; 30 Fang, Fowler, Tomkinson, Hill (bb0045) 2002; 47 Kriegel, Kit, McClements, Weiss (bb0100) 2009; 50 Fernandez, Torres-Giner, Lagaron (bb0050) 2009; 23 Herrera (10.1016/j.foodres.2018.10.021_bb0070) 2017; 66 Li (10.1016/j.foodres.2018.10.021_bb0115) 2018; 75 Smith (10.1016/j.foodres.2018.10.021_bb0160) 1964 Chaisawang (10.1016/j.foodres.2018.10.021_bb0035) 2006; 20 Li (10.1016/j.foodres.2018.10.021_bb0110) 2016; 203 Liu (10.1016/j.foodres.2018.10.021_bb0130) 2016; 147 Sitohy (10.1016/j.foodres.2018.10.021_bb0155) 2000; 4 Alvani (10.1016/j.foodres.2018.10.021_bb0010) 2011; 125 McGrance (10.1016/j.foodres.2018.10.021_bb9955) 1998; 50 Xie (10.1016/j.foodres.2018.10.021_bb0205) 2005 Homayoni (10.1016/j.foodres.2018.10.021_bb0075) 2009; 77 Kong (10.1016/j.foodres.2018.10.021_bb0090) 2013; 92 Haider (10.1016/j.foodres.2018.10.021_bb0060) 2015; 15 Tam (10.1016/j.foodres.2018.10.021_bb0180) 2017; 102 Hemamalini (10.1016/j.foodres.2018.10.021_bb0065) 2017; 106 Kong (10.1016/j.foodres.2018.10.021_bb0085) 2012; 13 Wu (10.1016/j.foodres.2018.10.021_bb0200) 2009; 76 Dias (10.1016/j.foodres.2018.10.021_bb0040) 2011; 84 Wang (10.1016/j.foodres.2018.10.021_bb0195) 2017; 214 Vega-Lugo (10.1016/j.foodres.2018.10.021_bb0190) 2009; 42 Lim (10.1016/j.foodres.2018.10.021_bb0120) 1993; 70 Baji (10.1016/j.foodres.2018.10.021_bb0020) 2010; 70 Xu (10.1016/j.foodres.2018.10.021_bb0210) 2009; 25 Pelissari (10.1016/j.foodres.2018.10.021_bb0145) 2013; 30 Hulsey (10.1016/j.foodres.2018.10.021_bb0080) 2017; 10 Alcázar-Alay (10.1016/j.foodres.2018.10.021_bb0005) 2015; 35 Lancuški (10.1016/j.foodres.2018.10.021_bb0105) 2015; 16 Stijnman (10.1016/j.foodres.2018.10.021_bb0170) 2011; 25 Mi (10.1016/j.foodres.2018.10.021_bb0135) 2015; 160 Cárdenas (10.1016/j.foodres.2018.10.021_bb0030) 2016; 138 Fang (10.1016/j.foodres.2018.10.021_bb0045) 2002; 47 Bhardwaj (10.1016/j.foodres.2018.10.021_bb0025) 2010; 28 Liu (10.1016/j.foodres.2018.10.021_bb0125) 2017; 252 Kriegel (10.1016/j.foodres.2018.10.021_bb0100) 2009; 50 Antunes (10.1016/j.foodres.2018.10.021_bb0015) 2017; 104 Fernandez (10.1016/j.foodres.2018.10.021_bb0050) 2009; 23 Xu (10.1016/j.foodres.2018.10.021_bb0215) 2012; 4 Peng (10.1016/j.foodres.2018.10.021_bb0150) 2016; 138 Murúa-Pagola (10.1016/j.foodres.2018.10.021_bb0140) 2009; 91 Vanmarcke (10.1016/j.foodres.2018.10.021_bb0185) 2017; 164 Šukytė (10.1016/j.foodres.2018.10.021_bb0175) 2010; 18 Kong (10.1016/j.foodres.2018.10.021_bb0095) 2014; 36 Stahl (10.1016/j.foodres.2018.10.021_bb0165) 2007; vol. 40 Fortuna (10.1016/j.foodres.2018.10.021_bb0055) 2013; 65 |
| References_xml | – volume: 42 start-page: 933 year: 2009 end-page: 940 ident: bb0190 article-title: Controlled release of allyl isothiocyanate using soy protein and poly(lactic acid) electrospun fibers publication-title: Food Research International contributor: fullname: Lim – volume: 164 start-page: 249 year: 2017 end-page: 257 ident: bb0185 article-title: Influence of fatty chain length and starch composition on structure and properties of fully substituted fatty acid starch esters publication-title: Carbohydrate Polymers contributor: fullname: Gaucher – volume: 203 start-page: 308 year: 2016 end-page: 313 ident: bb0110 article-title: Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme publication-title: Food Chemistry. contributor: fullname: Li – volume: 70 start-page: 145 year: 1993 end-page: 152 ident: bb0120 article-title: Location of phosphate esters in a wheat starch phosphate P-nuclear magnetic resonance spectroscopy publication-title: Cereal Chemstry. contributor: fullname: Seib – volume: 4 start-page: 4331 year: 2012 end-page: 4337 ident: bb0215 article-title: Preparation and properties of electrospun soy protein isolate/polyethylene oxide nanofiber membranes publication-title: Appliied Materials & Interfaces contributor: fullname: Wang – year: 2005 ident: bb0205 article-title: Food carbohydrates: Chemistry, physical properties, and applications contributor: fullname: Cui – volume: 65 start-page: 912 year: 2013 end-page: 922 ident: bb0055 article-title: Effect of potassium and magnesium treatment on physicochemical and rheological properties of potato, corn and spelt starches and on thermal generation of free radicals publication-title: Starch/Staerke contributor: fullname: Kurdziel – volume: 30 start-page: 681 year: 2013 end-page: 690 ident: bb0145 article-title: Comparative study on the properties of flour and starch films of plantain bananas (Musa paradisiaca) publication-title: Food Hydrocolloids contributor: fullname: Menegalli – volume: 160 start-page: 343 year: 2015 end-page: 346 ident: bb0135 article-title: A novel electrospinning setup for the fabrication of thickness-controllable 3D scaffolds with an ordered nano fibrous structure publication-title: Materials Letters contributor: fullname: Su – volume: 104 start-page: 874 year: 2017 end-page: 882 ident: bb0015 article-title: Antimicrobial electrospun ultrafine fibers from zein containing eucalyptus essential oil/ cyclodextrin inclusion complex publication-title: International Journal of Biological Macromolecules contributor: fullname: Dias – year: 1964 ident: bb0160 article-title: Determination of phosphorus publication-title: Methods in carbohydrate chemistry: starch contributor: fullname: Caruso – volume: 66 start-page: 237 year: 2017 end-page: 245 ident: bb0070 article-title: Rheology of starch nanoparticles as influenced by particle size, concentration and temperature publication-title: Food Hydrocolloids contributor: fullname: Chen – volume: 91 start-page: 380 year: 2009 end-page: 386 ident: bb0140 article-title: Preparation of starch derivatives using reactive extrusion and evaluation of modified starches as shell materials for encapsulation of flavoring agents by spray drying publication-title: Journal of Food Engineering contributor: fullname: Martínez-Bustos – volume: 70 start-page: 703 year: 2010 end-page: 718 ident: bb0020 article-title: Electrospinning of polymer nanofibers: Effects on oriented morphology, structures and tensile properties publication-title: Composites Science and Technology contributor: fullname: Chen – volume: 147 start-page: 216 year: 2016 end-page: 225 ident: bb0130 article-title: Electrospun composite nanofiber membrane of poly(L-lactide) and surface grafted chitin whiskers: Fabrication, mechanical properties and cytocompatibility publication-title: Carbohydrate Polymers contributor: fullname: Zhou – volume: 50 start-page: 189 year: 2009 end-page: 200 ident: bb0100 article-title: Electrospinning of chitosan–poly(ethylene oxide) blend nanofibers in the presence of micellar surfactant solutions publication-title: Polymer contributor: fullname: Weiss – volume: 125 start-page: 958 year: 2011 end-page: 965 ident: bb0010 article-title: Physico-chemical properties of potato starches publication-title: Food Chemistry contributor: fullname: Snape – volume: 138 start-page: 134 year: 2016 end-page: 146 ident: bb0030 article-title: Preparation of potato starch microfibers obtained by electro wet spinning publication-title: IOP Conference Series: Materials Science and Engineering contributor: fullname: Vera-Graziano – volume: 92 start-page: 1416 year: 2013 end-page: 1422 ident: bb0090 article-title: Quantitative relationship between electrospinning parameters and starch fiber diameter publication-title: Carbohydrate Polymers contributor: fullname: Ziegler – volume: 13 start-page: 2247 year: 2012 end-page: 2253 ident: bb0085 article-title: Role of molecular entanglements in starch fiber formation by electrospinning publication-title: Biomacromolecules contributor: fullname: Ziegler – volume: 35 start-page: 215 year: 2015 end-page: 236 ident: bb0005 article-title: Physicochemical properties, modifications and applications of starches from different botanical sources publication-title: Food Science and Technology (Campinas) contributor: fullname: Meireles – volume: 106 start-page: 712 year: 2017 end-page: 718 ident: bb0065 article-title: Comprehensive review on electrospinning of starch polymer for biomedical applications publication-title: International Journal of Biological Macromolecules contributor: fullname: Dev – volume: 4 start-page: 101 year: 2000 end-page: 105 ident: bb0155 article-title: Physicochemical properties of different types of starch phosphate monoesters publication-title: Starch - Stärke contributor: fullname: Rama – volume: 75 start-page: 88 year: 2018 end-page: 94 ident: bb0115 article-title: Reducing digestibility and viscoelasticity of oat starch after hydrolysis by pullulanase from Bacillus acidopullulyticus publication-title: Food Hydrocolloids contributor: fullname: Li – volume: 25 start-page: 1393 year: 2011 end-page: 1398 ident: bb0170 article-title: Electrospinning of food-grade polysaccharides publication-title: Food Hydrocolloids contributor: fullname: Hans Tromp – volume: 138 start-page: 210 year: 2016 end-page: 214 ident: bb0150 article-title: Removal of both cationic and anionic contaminants by amphoteric starch publication-title: Carbohydrate Polymers contributor: fullname: He – volume: 76 start-page: 299 year: 2009 end-page: 304 ident: bb0200 article-title: Effect of agar on the microstructure and performance of potato starch film publication-title: Carbohydrate Polymers contributor: fullname: Ma – volume: 252 start-page: 95 year: 2017 end-page: 107 ident: bb0125 article-title: Electrospun starch nano fibers: Recent advances, challenges, and strategies for potential pharmaceutical applications publication-title: Journal of Controlled Release contributor: fullname: Li – volume: 25 start-page: 1788 year: 2009 end-page: 1795 ident: bb0210 article-title: Electrospun starch acetate nanofibers: Development, properties, and potential application in drug delivery publication-title: Biotechnology Progress contributor: fullname: Yang – volume: 50 start-page: 158 year: 1998 end-page: 163 ident: bb9955 article-title: Simple and rapid colorimetric method for the determination of amylose in starch products publication-title: Starch/Stärke contributor: fullname: Rix – volume: 10 start-page: 652 year: 2017 end-page: 661 ident: bb0080 article-title: Comparative study of polymer dissolution techniques for electrospinning publication-title: Procedia Manufacturing contributor: fullname: Choi – volume: 18 start-page: 24 year: 2010 end-page: 27 ident: bb0175 article-title: Investigation of the possibility of forming nanofibres with potato starch publication-title: Fibers & Textiles contributor: fullname: Milašius – volume: 47 start-page: 245 year: 2002 end-page: 252 ident: bb0045 article-title: The preparation and characterisation of a series of chemically modifed potato starches publication-title: Carbohydrate Polymers contributor: fullname: Hill – volume: vol. 40 start-page: 1206 year: 2007 end-page: 1214 ident: bb0165 article-title: Physicochemical properties of pinhão ( contributor: fullname: Emanuelli – volume: 214 start-page: 319 year: 2017 end-page: 327 ident: bb0195 article-title: Effects of salts on the gelatinization and retrogradation properties of maize starch and waxy maize starch publication-title: Food Chemistry contributor: fullname: Liu – volume: 23 start-page: 1427 year: 2009 end-page: 1432 ident: bb0050 article-title: Novel route to stabilization of bioactive antioxidants by encapsulation in electrospun fibers of zein prolamine publication-title: Food Hydrocolloids contributor: fullname: Lagaron – volume: 20 start-page: 641 year: 2006 end-page: 649 ident: bb0035 article-title: Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum publication-title: Food Hydrocolloids contributor: fullname: Suphantharika – volume: 102 start-page: 616 year: 2017 end-page: 624 ident: bb0180 article-title: Influence of solution properties and pH on the fabrication of electrospun lentil flour/HPMC blend nanofibers publication-title: Food Research International contributor: fullname: Sahin – volume: 36 start-page: 20 year: 2014 end-page: 25 ident: bb0095 article-title: Fabrication of pure starch fibers by electrospinning publication-title: Food Hydrocolloids contributor: fullname: Ziegler – volume: 15 start-page: 1878 year: 2015 end-page: 5352 ident: bb0060 article-title: A comprehensive review summarizing the effect of electrospinning parameters and potential applications of nanofibers in biomedical and biotechnology publication-title: Arabian Journal of Chemistry contributor: fullname: Kang – volume: 77 start-page: 656 year: 2009 end-page: 661 ident: bb0075 article-title: Electrospinning of chitosan nanofibers: Processing optimization publication-title: Carbohydrate Polymers contributor: fullname: Valizadeh – volume: 16 start-page: 2529 year: 2015 end-page: 2536 ident: bb0105 article-title: Rheological properties and electrospinnability of high-amylose starch in formic acid publication-title: Biomacromolecules contributor: fullname: Zussman – volume: 28 start-page: 325 year: 2010 end-page: 347 ident: bb0025 article-title: Electrospinning: A fascinating fiber fabrication technique publication-title: Biotechnology Advances contributor: fullname: Kundu – volume: 84 start-page: 268 year: 2011 end-page: 275 ident: bb0040 article-title: Pasting, expansion and textural properties of fermented cassava starch oxidised with sodium hypochlorite publication-title: Carbohydrate Polymers contributor: fullname: Ciacco – volume: 106 start-page: 712 year: 2017 ident: 10.1016/j.foodres.2018.10.021_bb0065 article-title: Comprehensive review on electrospinning of starch polymer for biomedical applications publication-title: International Journal of Biological Macromolecules doi: 10.1016/j.ijbiomac.2017.08.079 contributor: fullname: Hemamalini – volume: 91 start-page: 380 year: 2009 ident: 10.1016/j.foodres.2018.10.021_bb0140 article-title: Preparation of starch derivatives using reactive extrusion and evaluation of modified starches as shell materials for encapsulation of flavoring agents by spray drying publication-title: Journal of Food Engineering doi: 10.1016/j.jfoodeng.2008.09.035 contributor: fullname: Murúa-Pagola – volume: 102 start-page: 616 year: 2017 ident: 10.1016/j.foodres.2018.10.021_bb0180 article-title: Influence of solution properties and pH on the fabrication of electrospun lentil flour/HPMC blend nanofibers publication-title: Food Research International doi: 10.1016/j.foodres.2017.09.049 contributor: fullname: Tam – volume: 28 start-page: 325 year: 2010 ident: 10.1016/j.foodres.2018.10.021_bb0025 article-title: Electrospinning: A fascinating fiber fabrication technique publication-title: Biotechnology Advances doi: 10.1016/j.biotechadv.2010.01.004 contributor: fullname: Bhardwaj – volume: 138 start-page: 210 year: 2016 ident: 10.1016/j.foodres.2018.10.021_bb0150 article-title: Removal of both cationic and anionic contaminants by amphoteric starch publication-title: Carbohydrate Polymers doi: 10.1016/j.carbpol.2015.11.064 contributor: fullname: Peng – volume: 147 start-page: 216 year: 2016 ident: 10.1016/j.foodres.2018.10.021_bb0130 article-title: Electrospun composite nanofiber membrane of poly(L-lactide) and surface grafted chitin whiskers: Fabrication, mechanical properties and cytocompatibility publication-title: Carbohydrate Polymers doi: 10.1016/j.carbpol.2016.03.096 contributor: fullname: Liu – volume: 104 start-page: 874 year: 2017 ident: 10.1016/j.foodres.2018.10.021_bb0015 article-title: Antimicrobial electrospun ultrafine fibers from zein containing eucalyptus essential oil/ cyclodextrin inclusion complex publication-title: International Journal of Biological Macromolecules doi: 10.1016/j.ijbiomac.2017.06.095 contributor: fullname: Antunes – volume: 36 start-page: 20 year: 2014 ident: 10.1016/j.foodres.2018.10.021_bb0095 article-title: Fabrication of pure starch fibers by electrospinning publication-title: Food Hydrocolloids doi: 10.1016/j.foodhyd.2013.08.021 contributor: fullname: Kong – volume: 160 start-page: 343 year: 2015 ident: 10.1016/j.foodres.2018.10.021_bb0135 article-title: A novel electrospinning setup for the fabrication of thickness-controllable 3D scaffolds with an ordered nano fibrous structure publication-title: Materials Letters doi: 10.1016/j.matlet.2015.07.042 contributor: fullname: Mi – volume: 70 start-page: 145 year: 1993 ident: 10.1016/j.foodres.2018.10.021_bb0120 article-title: Location of phosphate esters in a wheat starch phosphate P-nuclear magnetic resonance spectroscopy publication-title: Cereal Chemstry. contributor: fullname: Lim – volume: 20 start-page: 641 year: 2006 ident: 10.1016/j.foodres.2018.10.021_bb0035 article-title: Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum publication-title: Food Hydrocolloids doi: 10.1016/j.foodhyd.2005.06.003 contributor: fullname: Chaisawang – volume: 10 start-page: 652 year: 2017 ident: 10.1016/j.foodres.2018.10.021_bb0080 article-title: Comparative study of polymer dissolution techniques for electrospinning publication-title: Procedia Manufacturing doi: 10.1016/j.promfg.2017.07.010 contributor: fullname: Hulsey – volume: 66 start-page: 237 year: 2017 ident: 10.1016/j.foodres.2018.10.021_bb0070 article-title: Rheology of starch nanoparticles as influenced by particle size, concentration and temperature publication-title: Food Hydrocolloids doi: 10.1016/j.foodhyd.2016.11.026 contributor: fullname: Herrera – volume: 4 start-page: 101 year: 2000 ident: 10.1016/j.foodres.2018.10.021_bb0155 article-title: Physicochemical properties of different types of starch phosphate monoesters publication-title: Starch - Stärke doi: 10.1002/1521-379X(200006)52:4<101::AID-STAR101>3.0.CO;2-W contributor: fullname: Sitohy – volume: 50 start-page: 189 year: 2009 ident: 10.1016/j.foodres.2018.10.021_bb0100 article-title: Electrospinning of chitosan–poly(ethylene oxide) blend nanofibers in the presence of micellar surfactant solutions publication-title: Polymer doi: 10.1016/j.polymer.2008.09.041 contributor: fullname: Kriegel – volume: 30 start-page: 681 year: 2013 ident: 10.1016/j.foodres.2018.10.021_bb0145 article-title: Comparative study on the properties of flour and starch films of plantain bananas (Musa paradisiaca) publication-title: Food Hydrocolloids doi: 10.1016/j.foodhyd.2012.08.007 contributor: fullname: Pelissari – volume: 164 start-page: 249 year: 2017 ident: 10.1016/j.foodres.2018.10.021_bb0185 article-title: Influence of fatty chain length and starch composition on structure and properties of fully substituted fatty acid starch esters publication-title: Carbohydrate Polymers doi: 10.1016/j.carbpol.2017.02.013 contributor: fullname: Vanmarcke – volume: 203 start-page: 308 year: 2016 ident: 10.1016/j.foodres.2018.10.021_bb0110 article-title: Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme publication-title: Food Chemistry. doi: 10.1016/j.foodchem.2016.02.059 contributor: fullname: Li – volume: 42 start-page: 933 year: 2009 ident: 10.1016/j.foodres.2018.10.021_bb0190 article-title: Controlled release of allyl isothiocyanate using soy protein and poly(lactic acid) electrospun fibers publication-title: Food Research International doi: 10.1016/j.foodres.2009.05.005 contributor: fullname: Vega-Lugo – volume: 75 start-page: 88 year: 2018 ident: 10.1016/j.foodres.2018.10.021_bb0115 article-title: Reducing digestibility and viscoelasticity of oat starch after hydrolysis by pullulanase from Bacillus acidopullulyticus publication-title: Food Hydrocolloids doi: 10.1016/j.foodhyd.2017.09.009 contributor: fullname: Li – volume: 15 start-page: 1878 year: 2015 ident: 10.1016/j.foodres.2018.10.021_bb0060 article-title: A comprehensive review summarizing the effect of electrospinning parameters and potential applications of nanofibers in biomedical and biotechnology publication-title: Arabian Journal of Chemistry contributor: fullname: Haider – volume: 70 start-page: 703 year: 2010 ident: 10.1016/j.foodres.2018.10.021_bb0020 article-title: Electrospinning of polymer nanofibers: Effects on oriented morphology, structures and tensile properties publication-title: Composites Science and Technology doi: 10.1016/j.compscitech.2010.01.010 contributor: fullname: Baji – year: 1964 ident: 10.1016/j.foodres.2018.10.021_bb0160 article-title: Determination of phosphorus contributor: fullname: Smith – volume: 65 start-page: 912 year: 2013 ident: 10.1016/j.foodres.2018.10.021_bb0055 article-title: Effect of potassium and magnesium treatment on physicochemical and rheological properties of potato, corn and spelt starches and on thermal generation of free radicals publication-title: Starch/Staerke doi: 10.1002/star.201200289 contributor: fullname: Fortuna – volume: 16 start-page: 2529 year: 2015 ident: 10.1016/j.foodres.2018.10.021_bb0105 article-title: Rheological properties and electrospinnability of high-amylose starch in formic acid publication-title: Biomacromolecules doi: 10.1021/acs.biomac.5b00817 contributor: fullname: Lancuški – volume: 76 start-page: 299 year: 2009 ident: 10.1016/j.foodres.2018.10.021_bb0200 article-title: Effect of agar on the microstructure and performance of potato starch film publication-title: Carbohydrate Polymers doi: 10.1016/j.carbpol.2008.10.031 contributor: fullname: Wu – volume: 84 start-page: 268 year: 2011 ident: 10.1016/j.foodres.2018.10.021_bb0040 article-title: Pasting, expansion and textural properties of fermented cassava starch oxidised with sodium hypochlorite publication-title: Carbohydrate Polymers doi: 10.1016/j.carbpol.2010.11.033 contributor: fullname: Dias – volume: 252 start-page: 95 year: 2017 ident: 10.1016/j.foodres.2018.10.021_bb0125 article-title: Electrospun starch nano fibers: Recent advances, challenges, and strategies for potential pharmaceutical applications publication-title: Journal of Controlled Release doi: 10.1016/j.jconrel.2017.03.016 contributor: fullname: Liu – year: 2005 ident: 10.1016/j.foodres.2018.10.021_bb0205 contributor: fullname: Xie – volume: 125 start-page: 958 year: 2011 ident: 10.1016/j.foodres.2018.10.021_bb0010 article-title: Physico-chemical properties of potato starches publication-title: Food Chemistry doi: 10.1016/j.foodchem.2010.09.088 contributor: fullname: Alvani – volume: 47 start-page: 245 year: 2002 ident: 10.1016/j.foodres.2018.10.021_bb0045 article-title: The preparation and characterisation of a series of chemically modifed potato starches publication-title: Carbohydrate Polymers doi: 10.1016/S0144-8617(01)00187-4 contributor: fullname: Fang – volume: 50 start-page: 158 year: 1998 ident: 10.1016/j.foodres.2018.10.021_bb9955 article-title: Simple and rapid colorimetric method for the determination of amylose in starch products publication-title: Starch/Stärke doi: 10.1002/(SICI)1521-379X(199804)50:4<158::AID-STAR158>3.0.CO;2-7 contributor: fullname: McGrance – volume: 138 start-page: 134 year: 2016 ident: 10.1016/j.foodres.2018.10.021_bb0030 article-title: Preparation of potato starch microfibers obtained by electro wet spinning publication-title: IOP Conference Series: Materials Science and Engineering doi: 10.1088/1757-899X/138/1/012001 contributor: fullname: Cárdenas – volume: 23 start-page: 1427 year: 2009 ident: 10.1016/j.foodres.2018.10.021_bb0050 article-title: Novel route to stabilization of bioactive antioxidants by encapsulation in electrospun fibers of zein prolamine publication-title: Food Hydrocolloids doi: 10.1016/j.foodhyd.2008.10.011 contributor: fullname: Fernandez – volume: 25 start-page: 1393 year: 2011 ident: 10.1016/j.foodres.2018.10.021_bb0170 article-title: Electrospinning of food-grade polysaccharides publication-title: Food Hydrocolloids doi: 10.1016/j.foodhyd.2011.01.005 contributor: fullname: Stijnman – volume: 214 start-page: 319 year: 2017 ident: 10.1016/j.foodres.2018.10.021_bb0195 article-title: Effects of salts on the gelatinization and retrogradation properties of maize starch and waxy maize starch publication-title: Food Chemistry doi: 10.1016/j.foodchem.2016.07.040 contributor: fullname: Wang – volume: 77 start-page: 656 year: 2009 ident: 10.1016/j.foodres.2018.10.021_bb0075 article-title: Electrospinning of chitosan nanofibers: Processing optimization publication-title: Carbohydrate Polymers doi: 10.1016/j.carbpol.2009.02.008 contributor: fullname: Homayoni – volume: vol. 40 start-page: 1206 year: 2007 ident: 10.1016/j.foodres.2018.10.021_bb0165 contributor: fullname: Stahl – volume: 35 start-page: 215 year: 2015 ident: 10.1016/j.foodres.2018.10.021_bb0005 article-title: Physicochemical properties, modifications and applications of starches from different botanical sources publication-title: Food Science and Technology (Campinas) doi: 10.1590/1678-457X.6749 contributor: fullname: Alcázar-Alay – volume: 18 start-page: 24 year: 2010 ident: 10.1016/j.foodres.2018.10.021_bb0175 article-title: Investigation of the possibility of forming nanofibres with potato starch publication-title: Fibers & Textiles contributor: fullname: Šukytė – volume: 25 start-page: 1788 year: 2009 ident: 10.1016/j.foodres.2018.10.021_bb0210 article-title: Electrospun starch acetate nanofibers: Development, properties, and potential application in drug delivery publication-title: Biotechnology Progress doi: 10.1002/btpr.242 contributor: fullname: Xu – volume: 13 start-page: 2247 issue: 8 year: 2012 ident: 10.1016/j.foodres.2018.10.021_bb0085 article-title: Role of molecular entanglements in starch fiber formation by electrospinning publication-title: Biomacromolecules doi: 10.1021/bm300396j contributor: fullname: Kong – volume: 4 start-page: 4331 year: 2012 ident: 10.1016/j.foodres.2018.10.021_bb0215 article-title: Preparation and properties of electrospun soy protein isolate/polyethylene oxide nanofiber membranes publication-title: Appliied Materials & Interfaces doi: 10.1021/am300991e contributor: fullname: Xu – volume: 92 start-page: 1416 year: 2013 ident: 10.1016/j.foodres.2018.10.021_bb0090 article-title: Quantitative relationship between electrospinning parameters and starch fiber diameter publication-title: Carbohydrate Polymers doi: 10.1016/j.carbpol.2012.09.026 contributor: fullname: Kong |
| SSID | ssj0006579 |
| Score | 2.516474 |
| Snippet | Through starch phosphorylation and solution aging treatments, the aim of this work was to produce electrospun fibers derived from native and anionic (modified... |
| SourceID | proquest crossref pubmed elsevier |
| SourceType | Aggregation Database Index Database Publisher |
| StartPage | 1318 |
| SubjectTerms | Amylopectin - chemistry Amylose - analysis Anions - chemistry Electrospun starch fibers Formates Morphology Nanofibers - chemistry Phosphorylation Rheology Shear Strength Solution aging time Solvents Starch - chemistry Viscosity Zea mays - chemistry |
| Title | Electrospinning of native and anionic corn starch fibers with different amylose contents |
| URI | https://dx.doi.org/10.1016/j.foodres.2018.10.021 https://www.ncbi.nlm.nih.gov/pubmed/30716921 https://search.proquest.com/docview/2179543299 |
| Volume | 116 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://sdu.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwtV1Lb9NAEF6l7QE4ICiv8NIicbMc_Fg_cqzAqHAAiRYp4mKtvbtSqmJXcdJDf31nPLt2KEQ8JC5RsnLi1cyXb2bH82DsdS3BysSm9sEdVb6oKu3LOfbGUwaMt6lU1U9ROD7JPi3yd4UoJhM3o25c-6-ahjXQNVbO_oW2hx-FBXgPOodX0Dq8_pHeC5pr010s-2FEfaIGNfemtqzLfuQNnDkbDCNgxMNg0oitcnPzUtae_A5HeZvL7vo9jfM8Wyx6GSImW0HF0ao1na6lK72WHvUrGDx4pb3P57Cr5YqSdfGBAGYptjsuoFECSwkcLa-Ga6T3pe2k901eypW-0pSnhkNdGrWS2wENrKH6ITlkqLQZ05r6cGUa-3A2I3rVRNZ5FvtZSO0oBzYPt_k4jC27a_uRyvN_shsUwjibGZAfiA9T_vIZZv1R-faNltwnuBvcDPAheNzZYo8dREB0wLMHRx-KxcfBF0gT2-3R7n6sIXvzy5vt8o52nX56L-j0Hrtrjy_8iHB3n010c8huuer27pDd2Wpw-YAtbqCRt4YTGjmoiFs0ckQjJzRyQiNHNPIBjdyikTs0PmRf3xenb499O8vDr0UYrf06zBQYRy1ElQVBZUSm4wTLk_DJeYWOd5RoA3wigB1kbWosMMqSeWDqNNVaxo_YftM2-gnjMqngjCGCrDJKAM_kNfagNMIEkVJZEE3ZzMmwvKCWLaXLZTwrrdBLFDoug9CnLHeSLq3fSf5kCfD43VdfOc2UwMv4sE02ut3ARWDpEhGDtzdlj0llw27ArobpPAqf_vuNn7Hb43_nOdtfrzb6Bdvr1OalxeA1vl_Alw |
| link.rule.ids | 315,782,786,27933,27934 |
| linkProvider | Elsevier |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Electrospinning+of+native+and+anionic+corn+starch+fibers+with+different+amylose+contents&rft.jtitle=Food+research+international&rft.au=Fonseca%2C+Laura+Martins&rft.au=de+Oliveira%2C+Jean+Paulo&rft.au=de+Oliveira%2C+Patricia+Diaz&rft.au=da+Rosa+Zavareze%2C+Elessandra&rft.date=2019-02-01&rft.pub=Elsevier+Ltd&rft.issn=0963-9969&rft.eissn=1873-7145&rft.volume=116&rft.spage=1318&rft.epage=1326&rft_id=info:doi/10.1016%2Fj.foodres.2018.10.021&rft.externalDocID=S096399691830807X |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0963-9969&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0963-9969&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0963-9969&client=summon |