Effect of konjac glucomannan with different molecular weights on physicochemical properties of corn starch-Reference-Cited by-同舟云学术

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Effect of konjac glucomannan with different molecular weights on physicochemical properties of corn starch

Published:2019-11 Issue: Volume:96 Page:663-670
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ma Shuping,Zhu Peilei,Wang Mingchun,Wang Futao,Wang Naifu

Funder

National Natural Science Foundation of China

Department of Education of Anhui Province

Postgraduate Innovation Foundation of Anhui Agricultural University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Enzymatic production and characterization of konjac glucomannan oligosaccharides;Albrecht;Journal of Agricultural and Food Chemistry,2011

2. Pasting, paste, and gel properties of starch–hydrocolloid combinations;BeMiller;Carbohydrate Polymers,2011

3. Influence of the addition of hydrocolloids on the thermal, pasting and structural properties of starch from common vetch seeds (Vicia sativa sp);Bet;Journal of Thermal Analysis and Calorimetry,2018

4. Gel and pasting behaviour of fenugreek-wheat starch and fenugreek-wheat flour combinations;Brennan;Starch Staerke,2006

5. Effect of hydrocolloids on functional properties of navy bean starch;Byars;Starch Staerke,2017

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