Comparison of different thermal treatments on the physicochemical properties of Apios fortunei used for yellow wine fermentation-Reference-Cited by-同舟云学术

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Comparison of different thermal treatments on the physicochemical properties of Apios fortunei used for yellow wine fermentation

Published:2021-06 Issue: Volume:145 Page:111518
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Bian Shichao,Xu Enbo,Fu Xi,Jin Zhengyu,Jiao Aiquan^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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

3. Flavonoids from Apios americana medikus leaves protect RAW264.7 cells against inflammation via inhibition of MAPKs, akt-mTOR pathways, and Nfr2 activation;Chu;Oxid Med Cell Longev,2019

4. Evaluation of rice flour modified by extrusion cooking;Hagenimana;Journal of Cereal Science,2006

5. Research progress on the brewing techniques of new-type rice wine;Jiao;Food Chemistry,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. Study on the relationship between the degradation degrees of enzymatically extruded glutinous rice and the qualities of fermented Chinese rice wine;Journal of Cereal Science;2022-05

2. Effects of the addition of thermostable α-amylase on the physicochemical and antioxidant properties of extrusion-pretreated Apios fortunei used for yellow wine fermentation;LWT;2022-01

3. Study on the evaluation standard of extruded glutinous rice starch with thermostable α‐ amylase for making Chinese rice wine;International Journal of Food Science & Technology;2021-11-05

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