Assessing the influences of β-glucan on highland barley starch: Insights into gelatinization and molecular interactions-Reference-Cited by-同舟云学术

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Assessing the influences of β-glucan on highland barley starch: Insights into gelatinization and molecular interactions

Published:2024-12 Issue: Volume:460 Page:140767
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Liang,Pan Fei,Tian Xuezhi,Li Yuwan,Rao Lei,Zhao Liang,Wang Yongtao,Liao Xiaojun

Publisher

Elsevier BV

Reference57 articles.

1. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum;Achayuthakan;Carbohydrate Polymers,2008

2. Characterization of molecular, physicochemical, and morphological properties of starch isolated from germinated highland barley;Al-Ansi;Food Bioscience,2021

3. Effect of different β-glucans on the gelatinisation and retrogradation of rice starch;Banchathanakij;Food Chemistry,2009

4. Molecular-dynamics with coupling to an external baTH;Berendsen;Journal of Chemical Physics,1984

5. Variation in crystalline type with amylose content in maize starch granules: An X-ray powder diffraction study;Cheetham;Carbohydrate Polymers,1998

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