Properties and applications of starch modifying enzymes for use in the baking industry-Reference-Cited by-同舟云学术

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Properties and applications of starch modifying enzymes for use in the baking industry

Published:2017-12-12 Issue: Volume: Page:
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Park Sung Hoon,Na Yerim,Kim Jungwoo,Kang Shin Dal,Park Kwan-Hwa

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-017-0261-5.pdf

Reference112 articles.

1. Chung HJ, Liu Q, Hoover R. The impact of annealing and heat-moisture treatments on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinizedcorn, pea and lentil starches. Carbohydr. Polym. 75: 436–447 (2009)

2. Chung HJ, Liu Q, Hoover R. Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties and nutritional fractions of pea, lentil and navy starches. Food Res. Int. 43: 501–508 (2010)

3. Hoover R, Manuel H. Effect of heat-moisture treatments on the structure and physicochemical properties of legume starches. Food Res. Int. 29: 731–750 (1996)

4. Hoover R, Vasanthn T, The effect of annealing on the physicochemical properties of wheat, oat, potato and lentil starches. J. Food Biochem. 17: 303–325 (1994)

5. Hirsch JB, Kokini JL. Understanding the mechanism of cross-linking agents (POCl3, STMP, and EPI) through swelling behavior and pasting properties of cross-linked waxy maize starches. Cereal Chem. 79: 102–107 (2002)

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