Influence of amylose on the pasting and gel texture properties of chestnut starch during thermal processing-Reference-Cited by-同舟云学术

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Influence of amylose on the pasting and gel texture properties of chestnut starch during thermal processing

Published:2019-10 Issue: Volume:294 Page:378-383
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Yuyang,Li Gaoping,Wu Yanwen,Yang Zhenglei,Ouyang Jie

Funder

Beijing Natural Science Foundation

Fundamental Research Funds to the Central Universities of China

Beijing Academy of Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Insights into the crystallinity and in vitro, digestibility of chestnut starch during thermal processing;Bao;Food Chemistry,2018

2. Nutritional quality of chestnut (Castanea sativa Mill.) cultivars from Portugal;Borges;Food Chemistry,2008

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

4. Chemical composition and functional properties of native chestnut starch (Castanea sativa Mill);Cruz;Carbohydrate Polymers,2013

5. Industrial processing effects on chestnut fruits (Castanea sativa Mill.).1. Starch, fat, energy and fibre;De Vasconcelos;International Journal of Food Science and Technology,2009

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