Author:
Guan Yufang,Zhao Guohua,Thaiudom Siwatt.
Funder
Guizhou Province Science and Technology Foundation
Guizhou Provincial Academy of Agricultural Sciences
Subject
Food Science,Analytical Chemistry
Reference43 articles.
1. Sensory and texture properties of mashed potato incorporated with inulin and olive oil blends;Álvarez;International Journal of Food Properties,2013
2. Some rheological properties of sodium caseinate− starch gels;Bertolini;Journal of Agricultural and Food Chemistry,2005
3. Toward a better understanding of starch–monoglyceride–protein interactions;Chao;Journal of Agricultural and Food Chemistry,2018
4. Chen, He, X., Zhang, B., Fu, X., Li, L., & Huang, Q. (2018). Structure, physicochemical and in vitro digestion properties of ternary blends containing swollen maize starch, maize oil and zein protein. Food Hydrocolloids, 76, 88-95. 10.1016/j.foodhyd.2017.04.025.
Cited by
12 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