The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate-Reference-Cited by-同舟云学术

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The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate

Published:2018-08 Issue: Volume:81 Page:77-86
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yu Zhen,Wang Yu-Sheng,Chen Hai-Hua,Li Qian-Qian,Wang Qi

Funder

Natural Science Foundation of Shandong Province

Shandong Provincial Education Department

National Undergraduate Creative Education Program

Qingdao Agricultural University Postgraduate Creative Education Program

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

1. Functional properties and retrogradation behaviour of native and chemically modified starch of mucuna bean (Mucunapruriens);Adebowale;Journal of the Science of Food and Agriculture,2003

2. Effects of fatty acid addition on the physicochemical properties of corn starch;Arik Kibar;International Journal of Food Properties,2013

3. The physicochemical properties of swelled maize starch granules complexed with lauric acid;Chang;Food Hydrocolloids,2013

4. Effect of complexation temperature on thermal properties and enzymatic hydrolysis of starch–oleic acid complexes;Chen;Cereal Chemistry,2017

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

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