Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios-Reference-Cited by-同舟云学术

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Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios

Published:2017-04 Issue: Volume:221 Page:2010-2017
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Rui,Xu Chen,Cong Xu,Wu Tao,Song Yingshi,Zhang Min

Funder

National Natural Science Foundation of China

Special Fund for Agroscientific Research in the Public Interest

Tianjin Science and Technology Commission

Tianjin Education Commission

Tianjin University of Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Polyphenol interaction with food carbohydrates and consequences on availability of dietary glucose;Amoako;Current Opinion in Food Science,2016

2. Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibility;Barros;Journal of Agricultural and Food Chemistry,2012

3. Effect of ferulic acid and catechin on sorghum and maize starch pasting properties;Beta;Cereal Chemistry,2004

4. Starch properties as affected by sorghum grain chemistry;Beta;Journal of the Science of Food and Agriculture,2001

5. Influence of lipids on the thermal and mechanical properties of concentrated starch gels;Biliaderis;Journal of Agricultural and Food Chemistry,1991

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