Effect of phytic acid on the structure, properties and oil absorption of wheat flour-Reference-Cited by-同舟云学术

Effect of phytic acid on the structure, properties and oil absorption of wheat flour

Published:2024-05 Issue: Volume:150 Page:109737
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Yuanhui,McClements David Julian^ORCID,He Kuang,Peng Xinwen,Xu Zhenlin,Meng Man,Ji Hangyan,Zhao Jianwei^ORCID,Jin Zhengyu,Chen Long

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Reference31 articles.

1. Comparative study on the structure and physicochemical of waxy rice starch by phosphorylation, lactylation and dual-modified;Cao;Food Science and Technology,2022

2. Impact of granule size on microstructural changes and oil absorption of potato starch during frying;Chen;Food Hydrocolloids,2019

3. Impact of amylose content on structural changes and oil absorption of fried maize starches;Chen;Food Chemistry,2019

4. Effect of frying on the pasting and rheological properties of normal maize starch;Chen;Food Hydrocolloids,2018

5. Measurement and characterization of external oil in the fried waxy maize starch granules using ATR-FTIR and XRD;Chen;Food Chemistry,2018

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