Effect of annealing treatment on physicochemical properties, rheology and in vitro digestion of potato starch-galactomannan complexes-Reference-Cited by-同舟云学术

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Effect of annealing treatment on physicochemical properties, rheology and in vitro digestion of potato starch-galactomannan complexes

Published:2024-07 Issue: Volume:152 Page:109963
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Rui,Huang Rui,Cai Zheng,Tang Yuqi,Hu Yong,Huang Chao,Zhong Nanjing,Chen Yun^ORCID

Publisher

Elsevier BV

Reference43 articles.

1. Effect of oxidised starch on calcium pectinate gels;Abdulmola;Food Hydrocolloids,2000

2. Hydrothermal treatments of Finger millet (Eleusine coracana) starch;Adebowale;Food Hydrocolloids,2005

3. Health benefits of resistant starch: A review of the literature;Bojarczuk;Journal of Functional Foods,2022

4. The relationship between wheat flour and starch pasting properties and starch hydrolysis: Effect of non‐starch polysaccharides in a starch gel system;Brennan;Starch - Stärke,2008

5. Effects of hydrothermal treatments on physicochemical properties and in vitro digestion of starch;Chakraborty;Food Biophysics,2021

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1. Effect of Annealing and Tea Polyphenols on the Physicochemical Properties Of Mango Starch;2024

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