Effects of charge-carrying amino acids on the gelatinization and retrogradation properties of potato starch-Reference-Cited by-同舟云学术

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Effects of charge-carrying amino acids on the gelatinization and retrogradation properties of potato starch

Published:2015-01 Issue: Volume:167 Page:180-184
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Wenting,Zhou Hongxian^ORCID,Yang Hong,Cui Min

Funder

Fundamental Research Funds for the Central Universities

Ministry of Scientific and Technology China

National Natural Science Foundation, China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Using ozonation and amino acids to change pasting properties of rice starch;An;Journal of Food Science,2009

2. Influence of glucan structure on the swelling and leaching properties of starch microparticles;Bordenave;Carbohydrate Polymers,2014

3. The effect of electrostatic interactions on pasting properties of potato starch/xanthan gum combinations;Cai;Food Research International,2011

4. Structural and functional properties of alkali-treated high-amylose rice starch;Cai;Food Chemistry,2014

5. Use of centrifugation–filtration for determination of syneresis in freeze–thaw starch gels;Charoenrein;Carbohydrate Polymers,2008

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