Effects of high hydrostatic pressure on β-glucan content, swelling power, starch damage, and pasting properties of high-β-glucan barley flour-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of high hydrostatic pressure on β-glucan content, swelling power, starch damage, and pasting properties of high-β-glucan barley flour

Published:2019-03-29 Issue:3 Volume:39 Page:509-524
ISSN:0895-7959
Container-title:High Pressure Research
language:en
Short-container-title:High Pressure Research

Author:

Ueno Shigeaki¹,Sasao Shoji²,Liu Hsiuming²,Hayashi Mayumi³,Shigematsu Toru³,Kaneko Yasuko¹,Araki Tetsuya²

Affiliation:

1. Faculty of Education, Saitama University, Saitama, Japan

2. Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan

3. Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan

Funder

the Tojuro Iijima Foundation for Food Science and Technology

JSPS KAKENHI

the Foundation for Dietary Scientific Research

Publisher

Informa UK Limited

Subject

Condensed Matter Physics

Link

https://www.tandfonline.com/doi/pdf/10.1080/08957959.2019.1597076

Reference39 articles.

1. REVIEW: Variability in Fine Structures of Noncellulosic Cell Wall Polysaccharides from Cereal Grains: Potential Importance in Human Health and Nutrition

2. A physical, genetic and functional sequence assembly of the barley genome

3. Current and Potential Barley Grain Food Products

4. Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums

5. Effects of High Hydrostatic Pressure on Water Absorption of Adzuki Beans

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of High Hydrostatic Pressure on the Distribution of Oligosaccharides, Pinitol, Soysapapogenol A, and Fatty Acids in Soybean;Foods;2024-07-14

2. Effect of High Hydrostatic Pressure Processing on Starch Properties of Cassava Flour;Applied Sciences;2022-10-06

3. The Effects on Contents and True Retentions of Bioactive Compounds in Cooked Mushrooms by Superheated Steam;Journal of the Korean Society of Food Science and Nutrition;2021-08-31

4. Comparative study of the effects of high hydrostatic pressure on physicochemical, thermal, and structural properties of maize, potato, and sweet potato starches;Journal of Food Processing and Preservation;2020-08-14

5. A review of the hydrothermal treatments impact on starch based systems properties;Critical Reviews in Food Science and Nutrition;2019-09-23

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3