Influences of temperature-cycled storage on retrogradation and in vitro digestibility of waxy maize starch gel-Reference-Cited by-同舟云学术

Influences of temperature-cycled storage on retrogradation and in vitro digestibility of waxy maize starch gel

Published:2009-07 Issue:1 Volume:50 Page:43-48
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Park Eun Young,Baik Byung-Kee,Lim Seung-Taik

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference23 articles.

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2. Comparison in glass transition and enthalpy relaxation between native and gelatinized rice starches;Chung;Carbohydrate Polymers,2002

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

4. Enzyme-resistant starch. I. Qualitative influence of incubation time and temperature of autoclaved starch on resistant starch formation;Eerlingen;Cereal Chemistry,1993

5. Enzyme-resistant starch. V. Effect of retrogradation of waxy maize starch on enzyme susceptibility;Eerlingen;Cereal Chemistry,1994

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