High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin-Reference-Cited by-同舟云学术

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High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin

Published:2021-01 Issue: Volume:110 Page:106131
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Xie Fan,Gu Bon-Jae,Saunders Steven R.,Ganjyal Girish M.

Funder

China Scholarship Council

Washington State University

USDA

National Institute of Food and Agriculture

AFRI

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

1. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum;Achayuthakan;Carbohydrate Polymers,2008

2. Effects of alkaline-soluble okra gum on rheological and thermal properties of systems with wheat or corn starch;Alamri;Food Hydrocolloids,2013

3. Hulled varieties of Barley showed better expansion characteristics compared to hull-less varieties during twin-screw extrusion;Baidoo;Cereal Chemistry,2019

4. Effect of storage time on the retrogradation of banana starch extrudate;Bello-Perez;Journal of Agricultural and Food Chemistry,2005

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

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