Multiscale structural changes and retrogradation effects of addition of sodium alginate to fermented and native wheat starch-Reference-Cited by-同舟云学术

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Multiscale structural changes and retrogradation effects of addition of sodium alginate to fermented and native wheat starch

Published:2020-11 Issue: Volume:163 Page:2286-2294
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhao Tong,Li Xiaoping,Ma Zhen,Hu Xinzhong,Wang Xulin,Zhang Daiyan

Funder

Key Research and Development Programs of Shaanxi Province of China

Science and Technology Project of Xi'an City of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference32 articles.

1. Effect of microwave treatment (low power and varying time) on potato starch: microstructure, thermo-functional, pasting and rheological properties;Kumar;Int. J. Biol. Macromol.,2020

2. Effect of dual modification by annealing and ultrahigh pressure on properties of starches with different polymorphs;Wang;Carbohydr. Polym.,2017

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

4. Effects of oligosaccharides on pasting, thermal and rheological properties of sweet potato starch;Zhou;Food Chem.,2017

5. Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids;Samutsri;Carbohydr. Polym.,2012

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