Construction of starch-sodium alginate interpenetrating polymer network and its effects on structure, cooking quality and in vitro starch digestibility of extruded whole buckwheat noodles-Reference-Cited by-同舟云学术

Construction of starch-sodium alginate interpenetrating polymer network and its effects on structure, cooking quality and in vitro starch digestibility of extruded whole buckwheat noodles

Published:2023-10 Issue: Volume:143 Page:108876
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Xu Xiang,Meng Linghan,Gao Chengcheng,Cheng Weiwei,Yang Yuling,Shen Xinchun,Tang Xiaozhi^ORCID

Funder

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference34 articles.

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4. Influence of guar gum on the in vitro starch digestibility—rheological and microstructural characteristics;Dartois;Food Biophysics,2010

5. Effect of sugars on the mechanical and thermal properties of agarose gels;Deszczynski;Food Hydrocolloids,2003

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