Impact of soluble soybean polysaccharide on the gelatinization and retrogradation of corn starches with different amylose content-Reference-Cited by-同舟云学术

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Impact of soluble soybean polysaccharide on the gelatinization and retrogradation of corn starches with different amylose content

Published:2024-05 Issue: Volume:184 Page:114254
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang Huimin,Qiu Junjie,Wu Yanwen,Ouyang Jie^ORCID

Publisher

Elsevier BV

Reference52 articles.

1. Quality of chilled and frozen starch gels as affected by starch type, highly concentrated sucrose and coconut milk;Arlai;LWT,2021

2. Retrogradation kinetics of waxy-corn and potato starches; a rapid, raman-spectroscopic study;Bulkin;Carbohydrate Research,1987

3. An insight into the gelatinization properties influencing the modified starches used in food industry: A review;Chakraborty;Food and Bioprocess Technology,2022

4. Effect of pullulan on the short-term and long-term retrogradation of rice starch;Chen;Carbohydrate Polymers,2015

5. Adjustment of food textural properties for elderly patients;Cichero;Journal of Texture Studies,2016

Cited by 4 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. An Optimization Study of 3D Printing Technology Utilizing a Hybrid Gel System Based on Astragalus Polysaccharide and Wheat Starch;Processes;2024-09-04

2. Insight into the mechanism of digestibility inhibition by interaction between corn starch with different gelatinization degree and water extractable arabinoxylan;International Journal of Biological Macromolecules;2024-09

3. Effect of Flammulina velutipes Soluble Dietary Fiber on Dough Processing Characteristics and Micro-Fermented Dried Noodles Quality Properties;Foods;2024-08-30

4. Enhancing mechanical and water barrier properties of starch film using chia mucilage;International Journal of Biological Macromolecules;2024-08

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