Structure-function relationship between galactomannans and their effects on freeze-thaw stability, retrogradation, and texture of corn starch gels during cold storage-Reference-Cited by-同舟云学术

Structure-function relationship between galactomannans and their effects on freeze-thaw stability, retrogradation, and texture of corn starch gels during cold storage

Published:2023-01 Issue: Volume:398 Page:133915
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xie Fan,Yuan Chunmei,Zhang Hui,Wu Yan,Ai Lianzhong

Funder

China Postdoctoral Science Foundation

Science and Technology Innovation Plan Of Shanghai Science and Technology Commission

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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2. Effect of waxy rice flour and cassava starch on freeze–thaw stability of rice starch gels;Charoenrein;Carbohydrate Polymers,2012

3. Digestibility and physicochemical properties of starch-galactomannan complexes by heat-moisture treatment;Chen;Food Hydrocolloids,2018

4. The structure–property relationships of acid- and alkali-extracted grapefruit peel pectins;Cui;Carbohydrate Polymers,2020

5. Pasting, rheological, thermal and gel textural properties of pearl millet starch as modified by guar gum and its acid hydrolysate;Dangi;International Journal of Biological Macromolecules,2019

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