Author:
Kim Hyun-Seok,Patel Bhavesh,BeMiller James N.
Funder
Whistler Center for Carbohydrate Research
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Reference43 articles.
1. Rheological properties of mixed starch–κ-carrageenan gels in relation to enzymatic digestibility;Autio;Food Hydrocolloids,2002
2. Rapid visco-analyzer (RVA) pasting profiles of wheat, corn, waxy corn, tapioca, and amaranth starches (A. hypochondriacus and A. cruentus) in the presence of konjac flour, gellan, guar, xanthan and locust bean gums;Bahnassey;Starch/Stärke,1994
3. Pasting, paste, and gel properties of starch–hydrocolloid combinations;BeMiller;Carbohydrate Polymers,2011
4. Mixtures of pregelatinised maize starch and κ-carrageenan: Compatibility, rheology and gelation;Chaudemanche;Carbohydrate Polymers,2008
5. Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents;Chung;Food Hydrocolloids,2011
Cited by
52 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献