Relations between changes in starch molecular fine structure and in thermal properties during rice grain storage-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Relations between changes in starch molecular fine structure and in thermal properties during rice grain storage

Published:2019-10 Issue: Volume:295 Page:484-492
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gu Fangting,Gong Bo,Gilbert Robert G.,Yu Wenwen,Li Enpeng^ORCID,Li Cheng

Funder

PAPD

Natural Science Foundation of China

Jiangsu Yangzhou Key Research and Development Program

Yangzhou University Young Scientist Innovation Fund

Yangzhou University International Academic Exchange Fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Structure and phase transitions of starch in food systems;Biliaderis;Food Technology,1992

2. Mechanistic information from analysis of molecular weight distributions of starch;Castro;Biomacromolecules,2005

3. Measurement of the molecular weight distribution of debranched starch;Castro;Biomacromolecules,2005

4. Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents;Chung;Food Hydrocolloids,2011

5. Relationship between granule size and in vitro digestibility of maize and potato starches;Dhital;Carbohydrate Polymers,2010

Cited by 57 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

1. Targeting gut microbiota by starch molecular size and chain-length distribution to produce various short-chain fatty acids;Carbohydrate Polymers;2025-01

2. Effects of Aspergillus flavus infection on multi-scale structures and physicochemical properties of maize starch during storage;Carbohydrate Polymers;2024-10

3. Oil‐in‐water emulsion activity and stability of short‐term retrograded starches depend on starch molecular size, amylose content, and amylopectin chain length;Journal of the Science of Food and Agriculture;2024-09-05

4. Effect of electric cooker soaking temperature on palatability of cooked aged indica rice;Journal of Cereal Science;2024-07

5. Changes of eating quality of four types of rice with different amylose content under different storage temperatures;International Journal of Food Science & Technology;2024-06-23

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3