Application of various polysaccharide gums to improve gelation and rheological properties of hydroxypropyl starch hydrocolloids-Reference-Cited by-同舟云学术

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Application of various polysaccharide gums to improve gelation and rheological properties of hydroxypropyl starch hydrocolloids

Published:2024-09 Issue: Volume:154 Page:110043
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Fu Jun^ORCID,Cai Xingzhe,Yang Yiwen,Xie Huifang,Duan Qingfei,Liu Hongsheng^ORCID,Yu Long^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference29 articles.

1. Plasticization efficiency and characteristics of monosaccharides, disaccharides, and low-molecular-weight polysaccharides for starch-based materials;Alee;ACS Sustainable Chemistry & Engineering,2021

2. Film and pharmaceutical hard capsule formation properties of mungbean, waterchestnut, and sweet potato starches;Bae;Food Chemistry,2008

3. Effect of annealing on morphologies and performances of hydroxypropyl methylcellulose/hydroxypropyl starch blends;Chen;Journal of Applied Polymer Science,2020

4. Study on hydroxypropyl corn starch/alkyl ketene dimer composite film with enhanced water resistance and mechanical properties;Duan;International Journal of Biological Macromolecules,2023

5. Injection-moulded drug-delivery systems;Eith;Manufacturing Chemist,1987

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