Research on corn starch and black bean protein isolate interactions during gelatinization and their effects on physicochemical properties of the blends-Reference-Cited by-同舟云学术

Research on corn starch and black bean protein isolate interactions during gelatinization and their effects on physicochemical properties of the blends

Published:2024-01 Issue: Volume:254 Page:127827
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Song Bin,Xu Xiuying,Hou Jingyao,Liu Meihong,Yi Ning,Zhao Chengbin,Liu Jingsheng

Funder

National Natural Science Foundation of China

Jilin Provincial Key Research and Development Plan Project

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference32 articles.

1. Analysis of the pasting profile in corn starch: structural, morphological, and thermal transformations, part I;Rincón-Londoño;Int. J. Biol. Macromol.,2016

2. Insights into the starch gelatinization behavior inside intact cotyledon cells;Guo;Int. J. Biol. Macromol.,2020

3. Microwave treatment alters the fine molecular structure of waxy hull-less barley starch;Chen;Int. J. Biol. Macromol.,2021

4. Characterization of grain quality and starch fine structure of two japonica rice (Oryza Sativa) cultivars with good sensory properties at different temperatures during the filling stage;Zhang;J. Agric. Food Chem.,2016

5. Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties;Li;Food Hydrocoll.,2019

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