Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch-Reference-Cited by-同舟云学术

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Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch

Published:2019-02 Issue: Volume:274 Page:319-323
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ma Yong-Shuai,Pan Yi,Xie Qiu-Tao,Li Xiao-Min,Zhang Bao,Chen Han-Qing

Funder

National Natural Science Foundation of China

Natural Science Foundation of Anhui Province

National Undergraduate Training Programs for Innovation of China

Key Research and Development Projects of Anhui Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum;Achayuthakan;Carbohydrate Polymers,2008

2. Influence of lysophosphatidylcholine on the gelation of diluted wheat starch suspensions;Ahmadi-Abhari;Carbohydrate Polymers,2013

3. Effects of pectin on molecular structural changes in starch during digestion;Bai;Food Hydrocolloids,2017

4. Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch;Chaisawang;Carbohydrate Polymers,2005

5. Effect of frying on the pasting and rheological properties of normal maize starch;Chen;Food Hydrocolloids,2018

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5. Effect of the Ratio of Soluble and Insoluble Dietary Fiber from Rice Bran with Extrusion Cooking Treatment on Pasting, Thermal, and Structural Properties of Rice Starch Gel;Starch - Stärke;2024-09-09

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