Synergistic effects of acetylated distarch adipate and sesbania gum on gelatinization and retrogradation of wheat starch-Reference-Cited by-同舟云学术

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Synergistic effects of acetylated distarch adipate and sesbania gum on gelatinization and retrogradation of wheat starch

Published:2020-08 Issue: Volume:156 Page:171-179
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhang Dongxia,Lin Zhitong,Lei Wen,Zhong Geng

Funder

Chongqing Development and Reform Commission

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference33 articles.

1. Effect of porcine plasma protein hydrolysates on long-term retrogradation of corn starch;Niu;Food Chem.,2018

2. The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate;Yu;Food Hydrocoll.,2018

3. Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios;Liu;Food Chem.,2016

4. Effect of different beta-glucans on the gelatinisation and retrogradation of rice starch;Banchathanakij;Food Chem.,2009

5. Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum;Chaisawang;Food Hydrocoll.,2006

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2. Effects of alginate synergized with polyphenol compounds on the retrogradation properties of corn starch;International Journal of Biological Macromolecules;2024-08

3. Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread;Foods;2024-05-20

4. Effects of fucoidan and ferulic acid on potato starch: Pasting, rheological and retrogradation properties and their interactions;Food Hydrocolloids;2024-05

5. Physicochemical, Interactions, and morphology of l-arginine/konjac glucomannan gel: Effects of modified starches;Journal of Food Engineering;2024-05

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