Effects of Mesona chinensis Benth polysaccharide on physicochemical and rheological properties of sweet potato starch and its interactions-Reference-Cited by-同舟云学术

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Effects of Mesona chinensis Benth polysaccharide on physicochemical and rheological properties of sweet potato starch and its interactions

Published:2020-02 Issue: Volume:99 Page:105371
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ren Yanming,Jiang Lian,Wang Wenjie,Xiao Yuehuan,Liu Suchen,Luo Yu,Shen Mingyue,Xie Jianhua

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangxi Province, China

National Youth Top-notch Talent Support Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum;Achayuthakan;Carbohydrate Polymers,2008

2. Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch;Chaisawang;Carbohydrate Polymers,2005

3. Effects of adding corn oil and soy protein to corn starch on the physicochemical and digestive properties of the starch;Chen;International Journal of Biological Macromolecules,2017

4. Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage;Chen;Food Chemistry,2017

5. Pasting and rheological properties of rice starch as affected by pullulan;Chen;International Journal of Biological Macromolecules,2014

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4. Preparation and characterization of carboxymethylated Anemarrhena asphodeloides polysaccharide and its effect on the gelatinization of wheat starch;International Journal of Biological Macromolecules;2024-10

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