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The effects of different hydrocolloids on lotus root starch gelatinization and gels properties

  • Published:2024-02 Issue: Volume:257 Page:128562
  • ISSN:0141-8130
  • Container-title:International Journal of Biological Macromolecules
  • language:en
  • Short-container-title:International Journal of Biological Macromolecules

Author:

Han Xu,Liang Qiufang,Rashid Arif,Qayum Abdul,Rehman Abdur,Zhong Mingming,Sun Yufan,Liu Yuxuan,Ma Haile,Miao Song,Ren Xiaofeng

Funder

National Natural Science Foundation of China

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference54 articles.

1. Structures, properties, and applications of lotus starches;Zhu;Food Hydrocoll.,2017

2. Determination of catechin in lotus rhizomes by high-performance liquid chromatography;Yan;International Journal of Food Sciences & Nutrition,2009

3. Encapsulation of luteolin using oxidized lotus root starch nanoparticles prepared by anti-solvent precipitation;Chen;Carbohydr. Polym.,2021

4. Multiscale structural changes and retrogradation effects of addition of sodium alginate to fermented and native wheat starch;Zhao;Int. J. Biol. Macromol.,2020

5. Effect of non-starch polysaccharides on the pasting, gel, and gelation properties of taro (Colocasia esculenta) starch;Alam;Starch - Stärke,2021

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