Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch-Reference-Cited by-同舟云学术

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Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch

Published:2020-06 Issue: Volume:103 Page:105652
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Dun Huiyu,Liang Hongshan,Zhan Fuchao,Wei Xianling,Chen Yuanyuan,Wan Jiawei,Ren Yanyan,Hu Ling,Li Bin

Funder

National Key R&D Program

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference56 articles.

1. Effects of lipids on enzymatic hydrolysis and physical properties of starch;Ai;Carbohydrate Polymers,2013

2. Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes;Ai;Food Hydrocolloids,2018

3. Chemistry, structure, functionality and applications of rice starch;Amagliani;Journal of Cereal Science,2016

4. Effects of fatty acid addition on the physicochemical properties of corn starch;Arik Kibar;International Journal of Food Properties,2013

5. Preparation, health benefits and applications of resistant starch—a review;Ashwar;Starch - Stärke,2016

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