Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage-Reference-Cited by-同舟云学术

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Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage

Published:2023-01 Issue:1 Volume:12 Page:254-265
ISSN:2213-4530
Container-title:Food Science and Human Wellness
language:en
Short-container-title:Food Science and Human Wellness

Author:

Fan Hongxiu,Liu Hongcheng,Li Wenyi,Su Wenjing,Wang Dawei,Zhang Shanshan,Liu Tingting,Zhang Yanrong

Funder

National Key Research and Development Program of China

Publisher

Tsinghua University Press

Subject

Food Science

Reference57 articles.

1. Aesthetics of Korean foods: The symbol of Korean culture;Chung;J. Ethn. Foods,2016

2. Anti-staling and quality characteristics of Korean rice cake affected by mulberry (Morus alba L.) leaf powder fortification;Park;J. Cereal Sci,2021

3. Presence of β-amylase in ramie leaf and its anti-staling effect on rice cake;Nguyen;Food Sci. Biotechnol.,2015

4. Starch retrogradation: a comprehensive review;Wang;Compr. Rev. Food Sci. Food Saf.,2015

5. Anti-staling of high-moisture starchy food: effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes;Ai;Food Hydrocolloid,2018

Cited by 8 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

1. Preparation and biological activity of polysaccharide metal ion complex and feasibility analysis of Tremella fuciformis polysaccharide with metal ions;Food & Medicine Homology;2025-08

2. Characterization of the key aroma compounds of wild bitter melon lujiu based on LLE coupled with GC–O–MS and the aroma influence of polysaccharide addition using VASE–GC–MS;Journal of Food Composition and Analysis;2024-06

3. The Effects of Tremella fuciformis Polysaccharide on the Physicochemical, Multiscale Structure and Digestive Properties of Cyperus esculentus Starch;Foods;2024-05-06

4. Effect of soybean protein-isolate-catechin edible film and coating on the storage quality of bean bun;Food Bioscience;2024-02

5. Effects of Tremella polysaccharide on frost resistance of frozen dough considering water state, physical property and gluten structure;LWT;2023-12

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