Effects of amylose and amylopectin chain-length distribution on the kinetics of long-term rice starch retrogradation-Reference-Cited by-同舟云学术

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Effects of amylose and amylopectin chain-length distribution on the kinetics of long-term rice starch retrogradation

Published:2021-02 Issue: Volume:111 Page:106239
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Cheng,Hu Yiming,Li Enpeng

Funder

Youth Fund of Jiangsu Natural Science Foundation

Jiangsu Yangzhou Key Research and Development Program

Jiangsu provincial Entrepreneurial and Innovation Phd Program

Yangzhou Lvyangjinfeng Talent Program

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

1. Kinetic study of staling in breads with high-amylose resistant starch;Arp;Food Hydrocolloids,2020

2. Structure and phase transitions of starch in food systems;Biliaderis;Food Technology,1992

3. Analysis of starch amylolysis using plots for first-order kinetics;Butterworth;Carbohydrate Polymers,2012

4. Loss of crystalline and molecular order during starch gelatinisation: Origin of the enthalpic transition;Cooke;Carbohydrate Research,1992

5. Form and functionality of starch;Copeland;Food Hydrocolloids,2009

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