Structural properties and digestibility of pulsed electric field treated waxy rice starch-Reference-Cited by-同舟云学术

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Structural properties and digestibility of pulsed electric field treated waxy rice starch

Published:2016-03 Issue: Volume:194 Page:1313-1319
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zeng Feng,Gao Qun-yu,Han Zhong,Zeng Xin-an,Yu Shu-juan

Funder

Key Program of National Science Foundation of China

Ministry of Science and Technology in Agriculture Science and Technology Achievements Transformation Fund Project

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation;Agcam;Food Chemistry,2014

2. Resistant starch in vitro and in vivo: Factors determining yield, structure, and physiological relevance;Bird,2009

3. Effect of high pressure on the structure of potato starch;Blaszczak;Carbohydrate Polymers,2005

4. Effect of enzymatic hydrolysis on native starch granule structure;Blazek;Biomacromolecules,2010

5. Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review;Blazek;Carbohydrate Polymers,2011

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