Physicochemical properties of native and partially gelatinized high-amylose jackfruit (Artocarpus heterophyllus Lam.) seed starch-Reference-Cited by-同舟云学术

Physicochemical properties of native and partially gelatinized high-amylose jackfruit (Artocarpus heterophyllus Lam.) seed starch

Published:2015-07 Issue:2 Volume:62 Page:1091-1098
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Tran Phuong Lan,Nguyen Dang Hai Dang,Do Viet Ha,Kim Young-Lim,Park Sunghoon,Yoo Sang-Ho,Lee Suyong,Kim Yong-Ro^ORCID

Funder

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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3. Effects of molecular size and chain profile of waxy cereal amylopectins on paste rheology during retrogradation;Chung;Carbohydrate Polymers,2008

4. Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch;Chung;Journal of Cereal Science,2006

5. Structural and functional properties of amylose complexes with genistein;Cohen;Journal of Agricultural and Food Chemistry,2008

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