Author:
Pan Wentao,Qi Xin,Shen Mingyue,Chen Yi,Yu Qiang,Huang Zhibing,Xie Jianhua
Funder
Foundation for Innovative Research Groups of the National Natural Science Foundation of China
Reference47 articles.
1. The potential improvements of naked barley pretreatments on GABA, β-glucan, and antioxidant properties;Al-Ansi;LWT - Food Science and Technology,2020
2. Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel;Anbarani;Food Hydrocolloids,2021
3. Effect of germination and probiotic fermentation on nutrient composition of barley based food mixtures;Arora;Food Chemistry,2010
4. Influence of alkali treatment on physicochemical, pasting, morphological and structural properties of mango kernel starches derived from Indian cultivars;Bharti;International Journal of Biological Macromolecules,2019
5. Insights into the structural, morphological, and thermal property changes in simulated digestion and fermentability of four resistant starches from high amylose maize starch;Chang;Food Hydrocolloids,2023