Effect of high-pressure homogenization on microstructure and rheological properties of alkali-treated high-amylose maize starch-Reference-Cited by-同舟云学术

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Effect of high-pressure homogenization on microstructure and rheological properties of alkali-treated high-amylose maize starch

Published:2012-11 Issue:1 Volume:113 Page:61-68
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Wang Bao,Li Dong,Wang Li-jun,Liu Yan-hong,Adhikari Benu

Funder

National Natural Science Foundation of China

Chinese Universities Scientific Fund

High Technology Research and Development Program of China

Program for New Century Excellent Talents in University of China

Commonweal Guild Agricultural Scientific Research Project of China

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Fluid flow characterization with tube viscometer data;Adhikari;Journal of Food Engineering,2001

2. Effect of different β-glucans on the gelatinisation and retrogradation of rice starch;Banchathanakij;Food Chemistry,2009

3. Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends;Blaszczak;Carbohydrate Polymers,2007

4. High pressure phase transition kinetics of maize starch;Buckow;Journal of Food Engineering,2007

5. The greatly developing use of starch;Chang;Journal of South China University of Technology,1998

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