Fructooligosaccharides Impact on the Hydration and Retro-Gradation of Wheat Starch and Gel-Reference-Cited by-同舟云学术

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Fructooligosaccharides Impact on the Hydration and Retro-Gradation of Wheat Starch and Gel

Published:2016-08-18 Issue:12 Volume:19 Page:2682-2692
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Zeng Jie¹,Hu Yajie¹,Gao Haiyan¹,Sun Junliang¹,Ma Hanjun¹

Affiliation:

1. School of Food Science, Henan Institute of Science and Technology, Xinxiang, China

Funder

Program for Innovative Research Team (in Science and Technology) of University of Henan Province

National Natural Science Foundation of China

China and Key Teachers Funding Scheme in Henan Province

Science and Technology Projects in Henan Province

Joint Fund for Fostering Talents of National Natural Science Foundation of China and Henan province

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1136937

Reference35 articles.

1. Alternative Treatments for Weight Loss: Safety/Risks and Effectiveness of Anti-Obesity Medicinal Plants

2. Effect of water content and molecular weight on the moisture isotherms and glass transition properties of inulin

3. Effect of fructooligosaccharide on nutritional parameters and mineral bioavailability in rats

4. Fructo-oligosaccharides enhance the mineral absorption and counteract the adverse effects of phytic acid in mice

5. Study of total fructan and fructooligosaccharide content in different onion tissues

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1. Effects of superfine grinding Tremella fuciformis stem on the texture and quality of dough for steamed bun;Food Chemistry: X;2024-10

2. Effective synthesis of high-content fructooligosaccharides in engineered Aspergillus niger;Microbial Cell Factories;2024-03-09

3. Superfine Grinding Tremella Fuciformis Stem Meliorate the Texture and Quality of Dough for Steamed Bun;2024

4. Interpretation of the effects of hydroxypropyl starch and hydroxypropyl distarch phosphate on frozen raw noodles quality during frozen storage: Studies on water state and starch-gluten network properties;International Journal of Biological Macromolecules;2023-07

5. Improved infectious burn wound healing by applying lyophilized particles containing probiotics and prebiotics;International Journal of Pharmaceutics;2023-04

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