Effects of inulin with short and long-chain on pasting, texture and rheological properties of sweet potato starch-Reference-Cited by-同舟云学术

Effects of inulin with short and long-chain on pasting, texture and rheological properties of sweet potato starch

Published:2020-12-21 Issue:1 Volume:19 Page:21-32
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Ji Hongfang¹²,Yang Ping²,Zhang Lingwen²,Wang Xuefei³,Li Xinxin²,Ma Hanjun²,Chen Fusheng¹

Affiliation:

1. Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou, P.R. China

2. Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R. China

3. Food College, Xinyang Agriculture and Forestry University, Xinyang, P.R. China

Funder

Universities of Henan Province

China Postdoctoral Science Foundation Funded Project

Henan Postdoctoral Science Foundation Funded Project

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2020.1852314

Reference40 articles.

1. Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry

2. Effect of okra gum on the pasting, thermal, and viscous properties of rice and sorghum starches

3. Influence of particle size distribution of orange-fleshed sweet potato flour on dough rheology and simulated gastrointestinal digestion of sweet potato-wheat bread

4. Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels

5. Diao, S. C. (2015). Effect of inulin on physicochemical properties of rice starch and the quality of rice-cakes [Master’s thesis]. Anhui Agricultural University. http://www.cnki.net

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