Prevent lumping during hot-water rehydration of lotus rhizome powder by restricted swelling treatment-Reference-Cited by-同舟云学术

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Prevent lumping during hot-water rehydration of lotus rhizome powder by restricted swelling treatment

Published:2024-12 Issue: Volume:460 Page:140410
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liao Qichao,Wu Minghua,Cai Mingxi,Cai Jiamei,Peng Zhenhuan,Huang Xiaoxin,Zhong Yejun,Wu Jianyong

Funder

Major Discipline Academic and Technical Leaders Training Program of Jiangxi Province

Key Research and Development Program of Jiangxi Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference40 articles.

1. Rapid visco analyser (RVA) as a tool for measuring starch-related physiochemical properties in cereals: A review;Balet;Food Analytical Methods,2019

2. The molecular deposition of transgenically modified starch in the starch granule as imaged by functional microscopy;Blennow;Journal of Structural Biology,2003

3. The effect of heating on the thermodynamic characteristics of potato starch;Bogracheva;Carbohydrate Polymers,2006

4. In situ observation of crystallinity disruption patterns during starch gelatinization;Cai;Carbohydrate Polymers,2013

5. Structural and functional properties of C-type starches;Cai;Carbohydrate Polymers,2014

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