Effect of high hydrostatic pressure (HHP) on slowly digestible properties of rice starches-Reference-Cited by-同舟云学术

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Effect of high hydrostatic pressure (HHP) on slowly digestible properties of rice starches

Published:2014-06 Issue: Volume:152 Page:225-229
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tian Yaoqi,Li Dandan,Zhao Jianwei,Xu Xueming,Jin Zhengyu

Funder

National Key Technology R&D Program

Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. Digestibility and pasting properties of rice starch heat-moisture treated at the melting temperature (Tm);Anderson;Starch/Starke,2002

2. High pressure and protein oligomeric dissociation;Balny;High Pressure Research,2002

3. Effect of high pressure on the structure of potato starch;Błaszczak;Carbohydrate Polymers,2005

4. Water dynamics and retrogradation of ultrahigh pressurized wheat starch;Doona;Journal of Agricultural and Food Chemistry,2006

5. High-pressure gelatinisation of wheat starch and properties of pressure-induced gels;Douzals;Journal of Agricultural and Food Chemistry,1998

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