Effect of disaccharides of different composition and linkage on corn and waxy corn starch retrogradation-Reference-Cited by-同舟云学术

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Effect of disaccharides of different composition and linkage on corn and waxy corn starch retrogradation

Published:2016-12 Issue: Volume:61 Page:531-536
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Lili,Xu Jin,Fan Xuerong,Wang Qiang,Wang Ping,Zhang Ying,Cui Li,Yuan Jiugang,Yu Yuanyuan

Funder

National Natural Science Foundation of China

Nature Science Foundation of Jiangsu Province

Fundamental Research Funds for the Central Universities

Jiangsu provincial Cooperative Innovation Fund

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

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

2. Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches;Babic;Czech Journal of Food Sciences,2009

3. Effects of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel;Baek;Food Hydrocolloids,2004

4. Isolation and characterization of starch from seeds of Araucaria brasiliensis: A novel starch for application in food industry;Bello-Perez;Starch-Starke,2006

5. Starch and amylopectin - Effect of solutes on their calorimetric behavior;Belloperez;Food Chemistry,1995

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