Effect of sodium carbonate on the gelation, rheology, texture and structural properties of maize starch-Mesona chinensis polysaccharide gel-Reference-Cited by-同舟云学术

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Effect of sodium carbonate on the gelation, rheology, texture and structural properties of maize starch-Mesona chinensis polysaccharide gel

Published:2019-02 Issue: Volume:87 Page:943-951
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Suchen,Xiao Yuehuan,Shen Mingyue,Zhang Xiaowei,Wang Wenjie,Xie Jianhua

Funder

Natural Science Fund of Jiangxi Province, China

National Natural Science Foundation of China

Food Science and Technology, Nanchang University, China

Graduate Innovative Special Fund Projects of Jiangxi Province, China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Nano encapsulation of catechin in starch nanoparticles: Characterization; release behavior and bioactivity retention during in vitro digestion;Ahmad;Food Chemistry,2019

2. Pasting, paste, and gel properties of starch–hydrocolloid combinations;Bemiller;Carbohydrate Polymers,2011

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

4. Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum;Chaisawang;Food Hydrocolloids,2006

5. Effect of sodium chloride on the glass transition of condensed starch systems;Chuang;Food Chemistry,2015

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