Effects of salts on the gelatinization and retrogradation properties of maize starch and waxy maize starch-Reference-Cited by-同舟云学术

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Effects of salts on the gelatinization and retrogradation properties of maize starch and waxy maize starch

Published:2017-01 Issue: Volume:214 Page:319-327
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Wei,Zhou Hongxian,Yang Hong,Zhao Siming,Liu Youming,Liu Ru

Funder

Fundamental Research Funds for the Central Universities

Ministry of Scientific and Technology China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Effect of salts on the gelatinization and rheological properties of sago starch;Ahmad;Journal of Agricultural and Food Chemistry,1999

2. Freeze-thaw stability of amaranth starch and the effects of salt and sugars;Baker;Cereal Chemistry,1998

3. Starch;BeMille,2009

4. Salt-starch interactions as evidenced by viscosity and dielectric property measurements;Bircan;Journal of Food Science,1998

5. An examination of the composite model for starch gels;Carnali;Journal of Rheology,1996

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