Mechanistic studies of starch retrogradation and its effects on starch gel properties-Reference-Cited by-同舟云学术

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Mechanistic studies of starch retrogradation and its effects on starch gel properties

Published:2021-11 Issue: Volume:120 Page:106914
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Xia,Chao Chen,Yu Jinglin,Copeland Les,Wang Shujun

Funder

National Natural Science Foundation of China

Natural Science Foundation of Tianjin Municipal Science and Technology Commission

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference28 articles.

1. Chapter 3 - understanding starch structure and functionality;Ai,2018

2. Retrogradation characteristics of pulse starches;Ambigaipalan;Food Research International,2013

3. Effect of storage time on the retrogradation of banana starch extrudate;Bello-Pérez;Journal of Agricultural and Food Chemistry,2005

4. Nuclear magnetic resonance studies of water mobility in bread during storage;Chen;LWT - Food Science and Technology,1997

5. Potato starch retrogradation in tuber : Structural changes and gastro-small intestinal digestion in vitro;Chen;Food Hydrocolloids,2018

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