Effect of wheat bran arabinoxylan on the gelatinization and long-term retrogradation behavior of wheat starch-Reference-Cited by-同舟云学术

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Effect of wheat bran arabinoxylan on the gelatinization and long-term retrogradation behavior of wheat starch

Published:2022-09 Issue: Volume:291 Page:119581
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Yan Wenjia,Zhang Minghao,Zhang Meng,Yadav Madhav P.,Jia Xin,Yin Lijun

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference58 articles.

1. Approved methods of the AACC,1995

2. Phase behaviour and rheology of mixed polymer systems containing starch;Annable;Food Hydrocolloids,1994

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

4. Effect of hydrocolloids on gelatinization and structure formation in concentrated waxy maize and wheat starch gels;Biliaderis;Starch-Stärke,1997

5. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

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