Complexation of high amylose rice starch and hydrocolloid through dry heat treatment: Physical property and in vitro starch digestibility-Reference-Cited by-同舟云学术

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Complexation of high amylose rice starch and hydrocolloid through dry heat treatment: Physical property and in vitro starch digestibility

Published:2018-01 Issue: Volume:79 Page:341-347
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Oh Im Kyung,Bae In Young,Lee Hyeon Gyu

Funder

Cooperative Research Program for Agriculture Science & Technology Development

Development of specialty rice cultivar based on rice starch and its materials for commercialization

Rural Development Administration, Republic of Korea

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Pasting, paste, and gel properties of starch–hydrocolloid combinations;BeMiller;Carbohydr. Polym.,2011

2. Concerted suppression of all starch branching enzyme genes in barley produces amylose-only starch granules;Carciofi;BMC Plant Biol.,2012

3. Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum;Chaisawang;Food Hydrocoll.,2006

4. Rice starch composition and characteristics;Champagne;Cereal Foods World,1996

5. Texture and in vitro digestibility of white rice cooked with hydrocolloids;Chung;Cereal Chem.,2007

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