Effect of curdlan and xanthan polysaccharides on the pasting, rheological and thermal properties of rice starch-Reference-Cited by-同舟云学术

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Effect of curdlan and xanthan polysaccharides on the pasting, rheological and thermal properties of rice starch

Published:2016-11 Issue:11 Volume:53 Page:4076-4083
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Chen Tao,Fang Sheng,Zuo Xiaobo,Liu Yanmei

Funder

Food Science and Engineering–the most important discipline of Zhejiang province

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-016-2414-6.pdf

Reference36 articles.

1. Achayuthakan P, Suphantharika M, Rao MA (2006) Yield stress components of waxy corn starch–xanthan mixtures: effect of xanthan concentration and different starches. Carbohydr Polym 65:469–478. doi: 10.1016/j.carbpol.2006.02.007

2. Appelqvist IAM, Debet MRM (1997) Starch-biopolymer interactions—a review. Food Rev Int 13:163–224. doi: 10.1080/87559129709541105

3. Banchathanakij R, Suphantharika M (2009) Effect of different β-glucans on the gelatinisation and retrogradation of rice starch. Food Chem 114:5–14. doi: 10.1016/j.foodchem.2008.09.016

4. Chen L, Tong Q, Ren F, Zhu G (2014) Pasting and rheological properties of rice starch as affected by pullulan. Int J Biol Macromol 66:325–331. doi: 10.1016/j.ijbiomac.2014.02.052

5. Chen L, Ren F, Zhang Z, Tong Q, Rashed MMA (2015) Effect of pullulan on the short-term and long-term retrogradation of rice starch. Carbohydr Polym 115:415–421. doi: 10.1016/j.carbpol.2014.09.006

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