Influence of an O/W emulsion on the gelatinization, retrogradation and digestibility of rice starch with varying amylose contents-Reference-Cited by-同舟云学术

Influence of an O/W emulsion on the gelatinization, retrogradation and digestibility of rice starch with varying amylose contents

Published:2021-04 Issue: Volume:113 Page:106547
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Dun Huiyu,Liang Hongshan,Li Shanshan,Li Bin,Geng Fang

Funder

The National Key R&D Program

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

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3. Analysis of the retrogradation processes in potato starches blended with non-starchy polysaccharide hydrocolloids by LF NMR;Baranowska;Food Biophysics,2019

4. Starch hydrogels: The influence of the amylose content and gelatinization method;Biduski;International Journal of Biological Macromolecules,2018

5. In vitro digestion and physicochemical properties of wheat starch/flour modified by heat-moisture treatment;Chen;Journal of Cereal Science,2015

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