Effects of esterification and enzymatic modification on the properties of wheat starch and dough-Reference-Cited by-同舟云学术

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Effects of esterification and enzymatic modification on the properties of wheat starch and dough

Published:2025-01 Issue: Volume:158 Page:110509
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Gong Jiabao,Xu Wenhan,Zhang Changqing,Zhu Qingyue,Qin Xinguang,Zhang Haizhi,Liu Gang^ORCID

Publisher

Elsevier BV

Reference46 articles.

1. Molecular structure of amylopectin/amylose from Solanum lycocarpum starch after enzymatic hydrolysis;Almeida;Food Hydrocolloids,2020

2. The effects of amyloglucosidase, glucose oxidase and hemicellulase utilization on the rheological behaviour of dough and quality characteristics of bread;Altınel;International Journal of Food Engineering,2017

3. Position of modifying groups on starch chains of octenylsuccinic anhydride-modified waxy maize starch;Bai;Food Chemistry,2014

4. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems;Barrera;Journal of the Science of Food and Agriculture,2016

5. Modified porous starch for enhanced properties: Synthesis, characterization and applications;Cao;Food Chemistry,2023

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