The addition of crosslinked corn bran arabinoxylans with different gelling characteristics was associated with the pasting, rheological, structural, and digestion properties of corn starch-Reference-Cited by-同舟云学术

The addition of crosslinked corn bran arabinoxylans with different gelling characteristics was associated with the pasting, rheological, structural, and digestion properties of corn starch

Published:2023-05 Issue: Volume:236 Page:123906
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhang Xiaowei,Zhang Yutao,Xu Zhou,Liu Wenmeng,Gao Boyan,Xie Jianhua,Chen Tingting,Li Enpeng,Li Baoguo,Li Cheng

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Natural Science Foundation of Jiangsu Province

Nanchang University

State Key Laboratory of Food Science and Technology

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

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5. Thermal, rheological, and mechanical properties of normal corn and potato starch blends;Fonseca-Florido;Int. J. Food Prop.,2017

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