Effects of different modification methods on the physicochemical and rheological properties of Chinese yam (Dioscorea opposita Thunb.) starch-Reference-Cited by-同舟云学术

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Effects of different modification methods on the physicochemical and rheological properties of Chinese yam (Dioscorea opposita Thunb.) starch

Published:2019-12 Issue: Volume:116 Page:108513
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Qian Si-Yu,Tang Man-Qiu,Gao Qi,Wang Xiao-Wen,Zhang Jun-Wei,Tanokura Masaru,Xue You-Lin^ORCID

Funder

China Postdoctoral Science Foundation

Department of Education of Liaoning Province

Ministry of Education of the People's Republic of China

National Natural Science Foundation of China

Shenyang Science and Technology Bureau

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Approved methods of analysis;AACC,1999

2. Effect of octenylsuccinylation on physicochemical, thermal, morphological and stability of octenyl succinic anhydride (osa) modified sago starch;Abiddin;Food Hydrocolloids,2018

3. Effect of succinylation on the corn and amaranth starch pastes;Bhandari;Carbohydrate Polymers,2002

4. Effect of octenylsuccinylation on physicochemical and functional properties of waxy maize and amaranth starches;Bhosale;Carbohydrate Polymers,2007

5. Preparation of granular cold-water-soluble starches by alcoholic-alkaline treatment;Chen;Cereal Chemistry,1994

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