Author:
Luo Denglin,Li Yun,Xu Baocheng,Ren Guangyue,Li Peiyan,Li Xuan,Han Sihai,Liu Jianxue
Funder
National Natural Science Foundation of China
Henan Province Universities and Colleges
Henan University of Science and Technology
Subject
General Medicine,Food Science,Analytical Chemistry
Reference49 articles.
1. Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches;Babic;Czech Journal of Food Sciences,2009
2. Babu, A. S., & Parimalavalli, R. (2016). Effect of pullulanase debranching and storage temperatures on structural characteristics and digestibility of sweet potato starch. Journal of the Saudi Society of Agricultural Sciences.
3. Effect of the pearled in the isolation and the morphological, physicochemical and rheological characteristics of barley starch;Bello-Pérez;Carbohydrate Polymers,2010
4. Effect of polyhydroxy compounds on structure formation in waxy maize starch gels – a calorimetric study;Biliaderis;Carbohydrate Polymers,1994
5. Influence of crystallisation conditions on the large deformation rheology of inulin gels;Bot;Food Hydrocolloids,2004
Cited by
149 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