Enhancement of starch-hydrocolloid synergism via the construction of an interchain entanglement-Reference-Cited by-同舟云学术

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Enhancement of starch-hydrocolloid synergism via the construction of an interchain entanglement

Published:2023-03 Issue: Volume:136 Page:108259
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Chen,Wang Zhi-Juan,Wan Ke-Xing,Wang Shi-Yi,Zhang Ling-Zhi,Liu Qiao-Quan,Qian Jian-Ya

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Jiangsu Province Natural Science Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

1. Starch-biopolymer interactions—a review;Appelqvist;Food Reviews International,1997

2. Recent trend in the physical and chemical modification of starches from different botanical sources: A review;Ashogbon;Starch Staerke,2014

3. Effect of HPMC addition on the microstructure, quality and aging of wheat bread;Barcenas;Food Hydrocolloids,2005

4. Pasting, paste, and gel properties of starch-hydrocolloid combinations;BeMiller;Carbohydrate Polymers,2011

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1. The dynamic changes in physicochemical properties, functionalities, and gel properties of the starch-konjac gum mixture during the melting process: Based on three typical melting temperatures of DSC;Food Hydrocolloids;2025-01

2. The solid state and nanostructure of starch: Effects on starch functionality;Critical Reviews in Food Science and Nutrition;2024-08-20

3. Effect of two different Flammulina velutipes polysaccharides on the physicochemical and digestive properties of rice starch and their interaction mechanisms;Food Bioscience;2024-06

4. Impact of flaxseed gum on the aggregate structure, pasting properties, and rheological behavior of waxy rice starch;International Journal of Biological Macromolecules;2024-06

5. Effect of hydrocolloids on starch digestion: A review;Food Chemistry;2024-06

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