Rheological and pasting characteristics of wheat starch modified with sequential triple enzymes-Reference-Cited by-同舟云学术

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Rheological and pasting characteristics of wheat starch modified with sequential triple enzymes

Published:2020-02 Issue: Volume:230 Page:115667
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Li Hui^ORCID,Li Jiahao,Guo Li^ORCID

Funder

National Natural Science Foundation of China

Shandong Key research and development plan

International Cooperation Foundation of Qilu University of Technology

Special Funds for Taishan Scholars Project

Independent Training Innovation Team project

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference41 articles.

1. Starch with a slow digestion property produced by altering its chain length, branch density, and crystalline structure;Ao;Journal of Agricultural and Food Chemistry,2007

2. Modification of wheat, sago and tapioca starches by irradiation and its effect on the physical properties of fish crackers (Keropok);Adzahan,2002

3. Analysis of genotypic diversity in the starch physicochemical properties of non-waxy rice: apparent amylose content, pasting viscosity and gel texture;Bao;Starch - Stärke,2006

4. Small differences in amylopectin fine structure may explain large functional differences of starch;Bertoft;Carbohydrate Polymers,2016

5. Improvement of marker-based predictability of apparent amylose content in japonica rice through GBSSI allele mining;Biselli;Rice,2014

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