Effect of low temperature on the aging characteristics of a potato starch gel-Reference-Cited by-同舟云学术

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Effect of low temperature on the aging characteristics of a potato starch gel

Published:2020-05 Issue: Volume:150 Page:519-527
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Jiang Jikai,Zeng Jie,Gao Haiyan,Zhang Lin,Wang Fang,Su Tongchao,Xiang Fengjuan,Li Guanglei

Funder

National Natural Science Foundation of China

Henan Institute of Science and Technology

Science and Technology Projects in Henan Province

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference41 articles.

1. Dynamic rheology of corn starch–sugar composites;Chang;J. Food Eng.,2004

2. Influence of amylose content and oxidation level of potato starch on acetylation, granule structure and radicals’ formation;Pietrzyk;Int. J. Biol. Macromol.,2018

3. Potato starch retrogradation in tuber: structural changes and gastro-small intestinal digestion in vitro;Chen;Food Hydrocoll.,2018

4. Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch;Funami;Food Hydrocoll.,2005

5. Effect of pullulan on the short-term and long-term retrogradation of rice starch;Chen;Carbohydr. Polym.,2015

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