Reducing oil absorption in pea starch through two-step annealing with varying temperatures-Reference-Cited by-同舟云学术

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Reducing oil absorption in pea starch through two-step annealing with varying temperatures

Published:2024-05 Issue: Volume:150 Page:109701
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Xie Shumin,Li Zihan,Duan Qingfei,Huang Weijuan^ORCID,Huang Wei,Deng Yawei,Chen Pei^ORCID,Xie Fengwei

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference62 articles.

1. Relevance of amylose-lipid complexes to the behaviour of thermally processed starches;Becker;Starch Staerke,2001

2. Starch in rubbery and glassy states by FTIR spectroscopy;Bénédicte;Carbohydrate Polymers,2009

3. Lintnerization of two amylose-free starches of A- and B-crystalline types, respectively;Bertoft;Starch Staerke,2004

4. Starch granule structure and function: A physicochemical approach;Blanshard,1987

5. Preparation, characterization and in vitro digestion of octenyl succinic anhydride-modified porous starch with different degrees of substitution;Cao;International Journal of Biological Macromolecules,2023

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Modification of pea starch using ternary mixtures of natural crosslinking agents: Vanillin-chitosan-betaine and vanillin-gelatin-betaine;International Journal of Biological Macromolecules;2024-09

2. Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications;Carbohydrate Polymers;2024-09

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