Transglutaminase and protease: How starch granule-associated protein modification affects starch retrogradation-Reference-Cited by-同舟云学术

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Transglutaminase and protease: How starch granule-associated protein modification affects starch retrogradation

Published:2025-01 Issue: Volume:158 Page:110551
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Dang Lien T.K.^ORCID,Imaizumi Teppei^ORCID,Nishizu Takahisa^ORCID

Publisher

Elsevier BV

Reference43 articles.

1. Physicochemical properties, modifications and applications of starches from different botanical sources;Alcázar-Alay;Food Science and Technology,2015

2. The composition, extraction, functionality and applications of rice proteins: A review;Amagliani;Trends in Food Science & Technology,2017

3. Impact of starch granule-associated surface and channel proteins on physicochemical properties of corn and rice starches;Bae;Carbohydrate Polymers,2020

4. Starch granule-associated proteins and polypeptides: A review;Baldwin;Starch - Stärke,2001

5. Rapid Visco analyser (RVA) as a tool for measuring starch-related physiochemical properties in cereals: A review;Balet;Food Analytical Methods,2019

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