A new characterization methodology for starch gelatinization-Reference-Cited by-同舟云学术

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A new characterization methodology for starch gelatinization

Published:2019-03 Issue: Volume:125 Page:1140-1146
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Wu Wei,Tao Jinxuan,Zhu Peitao,Liu Hongsheng,Du Qiliang,Xiao Jie,Zhang Wutong,Zhang Shaobo

Funder

National Key R&D Program of China

NSFC

111 project

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference27 articles.

1. Phase transition of starch granules observed by microscope under shearless and shear conditions;Chen;Carbohydr. Polym.,2007

2. A continuous measurement of swelling of rice starch during heating;Yeh;J. Cereal Sci.,1996

3. Gelatinization and rheological properties of starch;Ai;Starch-Starke,2015

4. In situ gelatinization of starch using hot stage microscopy;Cai;Food Sci. Biotechnol.,2014

5. Effect of frying on the pasting and rheological properties of normal maize starch;Chen;Food Hydrocoll.,2017

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Advanced in situ analytical techniques: Opening the door for the structural analysis of starch and its food applications;Trends in Food Science & Technology;2023-08

2. Assessment of order of helical structures of retrograded starch by Raman spectroscopy;Food Hydrocolloids;2023-01

3. A novel characterization of starch gelatinization using microscopy observation with deep learning methodology;Journal of Food Engineering;2022-08

4. Effects of microwave on microscopic, hydration, and gelatinization properties of oat and its application on noodle processing;Journal of Food Processing and Preservation;2022-02-28

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