High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800-Reference-Cited by-同舟云学术

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High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800

Published:2022-11 Issue: Volume:295 Page:119858
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Tian Yu,Qu Jianzhou,Zhou Qi,Ding Li,Cui Ying,Blennow Andreas,Zhong Yuyue,Liu Xingxun

Funder

Natural Science Foundation of Jiangsu Province

Natural Science Research of Jiangsu Higher Education Institutions of China

Københavns Universitet

Priority Academic Program Development of Jiangsu Higher Education Institutions

China Scholarship Council

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference33 articles.

1. Understanding starch structure and functionality;Ai,2018

2. Rapid visco analyser (RVA) as a tool for measuring starch-related physiochemical properties in cereals: A review;Balet;Food Analytical Methods,2019

3. Pasting, paste, and gel properties of starch–hydrocolloid combinations;BeMiller;Carbohydrate Polymers,2011

4. Understanding starch structure: Recent progress;Bertoft;Agronomy,2017

5. Waxy gene haplotypes: Associations with pasting properties in an international rice germplasm collection;Chen;Journal of Cereal Science,2008

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1. Structural evolution of maize starches with different amylose content during pasting and gelation as evidenced by Rapid Visco Analyser;Food Chemistry;2024-12

2. Deciphering the structure-function-quality improvement role of starch gels by wheat bran insoluble dietary fibers obtained from different fermentation patterns and its potential mechanisms;Food Chemistry;2024-12

3. Heat-moisture treatment of freshly harvested high-amylose maize kernels improves its starch thermal stability and enzymatic resistance;Carbohydrate Polymers;2024-09

4. Evaluation of amylose content: Structural and functional properties, analytical techniques, and future prospects;Food Chemistry: X;2024-09

5. The solid state and nanostructure of starch: Effects on starch functionality;Critical Reviews in Food Science and Nutrition;2024-08-20

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