Effects of explosion puffing on surimi-starch blends: Structural characteristics, physicochemical properties, and digestibility-Reference-Cited by-同舟云学术

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Effects of explosion puffing on surimi-starch blends: Structural characteristics, physicochemical properties, and digestibility

Published:2023-06 Issue: Volume:183 Page:114902
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Dandan,Han Wenfang,Shi Liu,Guo Xiaojia,Chen Sheng,Chen Lang,Qiao Yu,Wu Wenjin,Li Jiangtao^ORCID,Wang Lan

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Molecular forces study and microstructure and gelling properties of smooth hound protein gels prepared by heat-induced gelation process: Effect of pH variation on textural and functional properties;Abdelhedi;Process Biochemistry,2016

2. Innovative FT-IR imaging of protein film secondary structure before and after heat treatment;Bonwell;Journal of Agricultural and Food Chemistry,2009

3. Heat damage and in vitro starch digestibility of puffed wheat kernels;Cattaneo;Food Chemistry,2015

4. Preparation and characterization of lotus seed starch-fatty acid complexes formed by microfluidization;Chen;Journal of Food Engineering,2018

5. Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch;Chen;Food Hydrocolloids,2017

Cited by 3 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. Explosion-puffing pretreatment effect on the microstructure of Camellia oleifera Abel. seed and the quality of its oil;Food Chemistry;2024-12

2. Postharvest ripening of newly harvested corn: Weakened interactions between starch and protein;Food Chemistry;2024-09

3. Effects of different heat-induced setting methods on the structural stability and properties of 3D-printed surimi gels;LWT;2024-04

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