Retrogradation inhibition and intragranular distribution in cooked rice by addition of α-glucosidase (AG) and branching enzyme (BE)-Reference-Cited by-同舟云学术

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Retrogradation inhibition and intragranular distribution in cooked rice by addition of α-glucosidase (AG) and branching enzyme (BE)

Published:2024-10 Issue: Volume:456 Page:140049
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ohmoto Chie,Taguchi Takumi,Onishi Misa,Yamaguchi Hideyuki,Sekita Misa,Hashimoto Takuya,Hirata Yoshinobu,Katsuno Nakako,Nishizu Takahisa

Publisher

Elsevier BV

Reference32 articles.

1. Long-term responses to climate change of the carbon and oxygen stable isotopic compositions and gelatinization temperature of rice;Akamatsu;Food Chemistry,2020

2. In-situ XRD study on the selenisation parameters driving Ga/In interdiffusion in Cu(In,Ga)Se2 in a versatile, industrially-relevant selenisation furnace;Aninat;Solar Energy,2021

3. Effect of lauric acid on the V-amylose complex distribution and properties of swelled normal cornstarch granules;Chang;Journal of Cereal Science,2013

4. A comprehensive review of the factors influencing the formation of retrograded starch;Chang;International Journal of Biological Macromolecules,2021

5. Molecular mechanism in alpha-glucosidase and glucoamylase;Chiba;Bioscience, Biotechnology, and Biochemistry,1997

Cited by 1 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. The multiscale structure of banana starch related to the physicochemical, thermal, functional and digestibility characteristics: a review;Food Hydrocolloids;2024-09

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