Effect of Mesona chinensis polysaccharide on the pasting, thermal and rheological properties of wheat starch-Reference-Cited by-同舟云学术

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Effect of Mesona chinensis polysaccharide on the pasting, thermal and rheological properties of wheat starch

Published:2018-10 Issue: Volume:118 Page:945-951
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Liu Suchen,Lin Lihua,Shen Mingyue,Wang Wenjie,Xiao Yuehuan,Xie Jianhua^ORCID

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangxi Province

Natural Science Fund for Distinguished Young Scholars of Jiangxi Province, China

Graduate Innovative Special Fund Projects of Jiangxi Province, China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference50 articles.

1. A modeling approach in the interpretation of starch pasting properties;Ibrahim;J. Cereal Sci.,2017

2. Pasting properties of blends of potato, rice and maize starches;Waterschoot;Food Hydrocoll.,2014

3. Influence of different hydrocolloids on major wheat dough components (gluten and starch);Bárcenas;J. Food Eng.,2009

4. Effects of oligosaccharides on pasting, thermal and rheological properties of sweet potato starch;Zhou;Food Chem.,2014

5. Guar and xanthan gum differentially affect shear induced breakdown of native waxy maize starch;Heyman;Food Hydrocoll.,2014

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