Effects of relative granule size and gelatinization temperature on paste and gel properties of starch blends-Reference-Cited by-同舟云学术

Effects of relative granule size and gelatinization temperature on paste and gel properties of starch blends

Published:2008-01 Issue:5 Volume:41 Page:552-561
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Puncha-arnon Santhanee,Pathipanawat Worayudh,Puttanlek Chureerat,Rungsardthong Vilai,Uttapap Dudsadee

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Association of Official Analytical Chemists (AOAC). (1990). Official methods of analysis (15th ed.). Virginia: The Association of Official Analytical Chemists.

2. Effects of compositional and granular properties on the pasting viscosity of rice starch blends;Chen;Starch/Stärke,2003

3. Study on thermal and rheological properties of native rice starches and their corresponding mixtures;Hagenimana;Food Research International,2005

4. Examination of number-average degree of polymerization and molar-based distribution of amylose by fluorescent labeling with 2-aminopyridine;Hanashiro;Carbohydrate Research,1998

5. Molecular structures of rice starch;Hizukuri;Carbohydrate Research,1989

Cited by 89 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. Exploring effect of uniform dry ball-milling duration on pasting and rheological properties of pink potato and maize starch mixtures;International Journal of Biological Macromolecules;2024-07

2. Binary blends of normal corn starch and cow cockle starch for the slow-thickening behavior upon pasting;International Journal of Biological Macromolecules;2024-04

3. The structural and functional properties of a novel enzyme-modified starch as an alternative to hydroxypropyl starch ether;Food Hydrocolloids;2024-03

4. Preparation of starch-palmitic acid complexes by three different starches: A comparative study using the method of heating treatment and autoclaving treatment;International Journal of Biological Macromolecules;2024-03

5. Mechanistic insights into the enhanced texture of potato noodles by incorporation of small granule starches;International Journal of Biological Macromolecules;2024-02