Study on compatible characteristics of wheat and purple sweet potato starches-Reference-Cited by-同舟云学术

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Study on compatible characteristics of wheat and purple sweet potato starches

Published:2020-10 Issue: Volume:107 Page:105961
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ding Yanyan,Shen Mingyu,Wei Dongmei,Xu Li,Sui Tang,Cao Chuan,Zhou Yibin

Funder

Anhui Scientific and Technical Tackle-Key-Problem Plan

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference71 articles.

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2. Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties;Ambigaipalan;Food Research International,2011

3. Phase state of the system water-polysaccharide-polysaccharide;Antonov;Polymer Science U.S.S.R.,1987

4. Official methods of analysis,2000

5. Analysis of the glass transition temperature of miscible polymer blends;Aubin;Macromolecules,1988

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The mechanism of purple sweet potato anthocyanin extract to reduce the digestion rate and improve the starch digestion characteristics based on dough system;International Journal of Biological Macromolecules;2024-10

2. Purple rice starch in wheat: Effect on retrogradation dependent on addition amount;International Journal of Biological Macromolecules;2024-05

3. Effects of Konjac Gum on Physicochemical, Rheological, Textural Properties, and In Vitro Digestibility of Purple Potato Starch;Starch - Stärke;2024-04-19

4. Effect of extrusion on the formation, structure and properties of yam starch-gallic acid complexes;International Journal of Biological Macromolecules;2024-04

5. Preparation and Characterization of Homogeneous Blend of Dietary Fiber and Starch Based on Ionic Liquids;Starch - Stärke;2023-11-20

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