Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes-Reference-Cited by-同舟云学术

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Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes

Published:2018-10 Issue: Volume:83 Page:454-464
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ai Jing,Witt Torsten,Cowin Gary^ORCID,Dhital Sushil,Turner Mark S.,Stokes Jason R.^ORCID,Gidley Michael J.^ORCID

Funder

ARC Industrial Transformation Training Centre

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference69 articles.

1. Water-soluble dextrins from α-amylase-treated bread and their relationship to bread firming;Akers;Cereal Chemistry,1994

2. Starch-biopolymer interactions—a review;Appelqvist;Food Reviews International,1997

3. Studies on bread staling. 2. Water relationships during staling of bread crumb and the retrogradation of starch;Bachrach;Cereal Chemistry,1947

4. Moisture redistribution and phase transitions during bread staling;Baik;Cereal Chemistry,2000

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