Structure, gelatinization, and digestion characteristics of starch from Chinese wild rice-Reference-Cited by-同舟云学术

Structure, gelatinization, and digestion characteristics of starch from Chinese wild rice

Published:2022-11-20 Issue:1 Volume:25 Page:2589-2603
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Zhang Haifeng¹²,Su Jiamin¹,Wang Qiuyu¹,Yuan Meng¹,Li Chunmei¹²

Affiliation:

1. College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China

2. Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, JP, P. R. China

Funder

National Natural Science Foundation of China

Post-doctoral Research Fund of China

Joint Innovative, Scientific and Technological Research Program for Yangzhou City and Yangzhou University

Research Project of Key Laboratory of Culture and Tourism from Jiangsu Province

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2147943

Reference52 articles.

1. Phylogeny and biogeography of the eastern Asian–North American disjunct wild-rice genus (Zizania L., Poaceae)

2. A comparative UHPLC-QqQ-MS-based metabolomics approach for evaluating Chinese and North American wild rice

3. Studies of the safety of chinese wild rice

4. Comparative Study on Nutritional Value of Chinese and North American Wild Rice

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