Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme-Reference-Cited by-同舟云学术

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Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme

Published:2016-07 Issue: Volume:203 Page:308-313
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Wenwen,Li Caiming,Gu Zhengbiao,Qiu Yijing,Cheng Li,Hong Yan,Li Zhaofeng^ORCID

Funder

National Natural Science Foundation of China

Doctoral Fund of Ministry of Education of China

Science and Technology Support (Agriculture) program of Jiangsu province

National Science Foundation for Post-doctoral Scientists of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Methods for the study of starch retrogradation;Abd Karim;Food Chemistry,2000

2. Overview of NMR applications in food science;Ablett;Trends in Food Science & Technology,1992

3. Functional properties and retrogradation behaviour of native and chemically modified starch of mucuna bean (Mucuna pruriens);Adebowale;Journal of the Science of Food and Agriculture,2003

4. Effect of different beta-glucans on the gelatinisation and retrogradation of rice starch;Banchathanakij;Food Chemistry,2009

5. Structure and digestibility of crystalline short-chain amylose from debranched waxy wheat, waxy maize, and waxy potato starches;Cai;Carbohydrate Polymers,2010

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