Effect of Preparation Conditions and Starch/Xanthan Concentration on Gelation Process of Potato Starch Systems
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1081/JFP-120017818
Reference53 articles.
1. Some Factors which Influence the Rheological Properties of Starch Gels
2. Effect of Retrogradation on the Structure and Mechanics of Concentrated Starch Gels
3. Gelation and retrogradation of concentrated starch systems: 2. Retrogradation
Cited by 43 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. Investigation of the mechanism of different 3D printing performance of starch and whole flour gels from tuber crops;International Journal of Biological Macromolecules;2023-06
2. Methodology and development of a high-protein plant-based cheese alternative;Current Research in Food Science;2023
3. Natural food gums, their interactions and synergism effects;Natural Gums;2023
4. Improvement of pasting and gelling behaviors of waxy maize starch by partial gelatinization and freeze-thawing treatment with xanthan gum;Food Chemistry;2022-05
5. Influence of Xanthan Gum Addition on the Short- and Long-Term Retrogradation of Corn Starches of Various Amylose Content;Polymers;2022-01-23
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