Influence of pentosans on texture of starch gels during storage, and effects after enzyme treatment-Reference-Cited by-同舟云学术

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Influence of pentosans on texture of starch gels during storage, and effects after enzyme treatment

Published:2003-02-18 Issue:4 Volume:216 Page:323-330
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Devesa Amparo,Martínez–Anaya María Antonia

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-003-0666-7.pdf

Reference37 articles.

1. Martin ML, Zeleznak KJ, Hoseney RC (1991) Cereal Chem 68:498–503

2. Shelton DR, D'Appolonia BL (1985) Cereal Foods World 30:437–442

3. Kulp K, Lorenz Z (1981) Cereal Chem 58:46–48

4. Kim SK, D'Appolonia BL (1997) Cereal Chem 54:150–160

5. Kim SK, D'Appolonia BL (1997) Cereal Chem 54:225–229

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1. Genome-wide association study of feruloyl arabinoxylan content in common wheat grain;Journal of Cereal Science;2019-09

2. Effects of pentosanase and glucose oxidase on the composition, rheology and microstructure of whole wheat dough;Food Hydrocolloids;2018-11

3. Effect of low temperature on the retrogradation behavior of rice gels with different milling degrees;Starch - Stärke;2015-09-03

4. Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review;Critical Reviews in Food Science and Nutrition;2015-01-28

5. Effects of Cellulose, Lignin and Hemicellulose on the Retrogradation of Rice Starch;Food Science and Technology Research;2014

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