Synergistic effects of plant protein hydrolysates and xanthan gum on the short- and long-term retrogradation of rice starch-Reference-Cited by-同舟云学术

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Synergistic effects of plant protein hydrolysates and xanthan gum on the short- and long-term retrogradation of rice starch

Published:2020-02 Issue: Volume:144 Page:967-977
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Luo Yunmei,Niu Liya,Li Dongming,Xiao Jianhui

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference40 articles.

1. Rice bran: a novel functional ingredient;Sharif;Crit. Rev. Food Sci. Nutr.,2014

2. Effects of protein enrichment on the properties of rice flour based gluten-free pasta;Phongthai;LWT- Food Sci. Technol.,2017

3. Convenience and health are keys: a consumer-driven rice-based food product development;Ballesteros;Philipp. J. Crop Sci.,2017

4. Effect of food additives on starch retrogradation: A review;Fu;Starch-Stärke,2015

5. Consumers’ familiarity with and attitudes towards food quality certifications for rice and vegetables in Vietnam;My;Food Control.,2017

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