Effect of modified starches on the quality of skins of glutinous rice dumplings-Reference-Cited by-同舟云学术

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Effect of modified starches on the quality of skins of glutinous rice dumplings

Published:2023-12 Issue: Volume:253 Page:127139
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Chen Lu,Tan Hongxia,Feng Ruizhang,Ma Liang,Zhang Yuhao,Yi Haitao,Yin Liguo,Liu Wenwen,Hu Lianqing,Zhu Wenyou

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference52 articles.

1. Effects of pectin on the physicochemical properties and freeze-thaw stability of waxy rice starch;Zhai;Foods.,2021

2. Prevention of the retrogradation of glutinous rice gel and sweetened glutinous rice cake utilizing pulsed electric field during refrigerated storage;Qiu;Foods.,2022

3. Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings;Wang;Food Chem.,2019

4. Modified glutinous rice starch-chitosan composite films for buccal delivery of hydrophilic drug;Soe;Carbohydr. Polym.,2020

5. Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch;Zhang;Food Chem.,2018

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