Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch-Reference-Cited by-同舟云学术

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Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch

Published:2017-02 Issue: Volume:63 Page:383-390
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Long,Tian Yaoqi,Zhang Zipei,Tong Qunyi,Sun Binghua,Rashed Marwan M.A.,Jin Zhengyu

Funder

National Natural Science Foundation of China

National Natural Science Foundation of Jiangsu Province

Graduate Student Innovation Project of Jiangsu Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference38 articles.

1. Effect of enzymatic hydrolysis on native starch granule structure;Blazek;Biomacromolecules,2010

2. In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics;Bordoloi;Food Chemistry,2012

3. Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels;Charoenrein;Carbohydrate Polymers,2011

4. Pasting investigation, SEM observation and the possible interaction study on rice starch–pullulan combination;Chen;International Journal of Biological Macromolecules,2015

5. Effect of pullulan on the short-term and long-term retrogradation of rice starch;Chen;Carbohydrate Polymers,2015

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