Interaction of starch and non-starch polysaccharides in raw potato flour and their effects on thickening stability-Reference-Cited by-同舟云学术

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Interaction of starch and non-starch polysaccharides in raw potato flour and their effects on thickening stability

Published:2023-07 Issue: Volume:242 Page:124702
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Wang Xu,Fang Jiahui,Cheng Li,Gu Zhengbiao,Hong Yan

Funder

National Natural Science Foundation of China

Government of Jiangsu Province

Agricultural Science and Technology Innovation Program

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference44 articles.

1. Fast identification of food thickeners by nontargeted NMR-spectroscopy;Radziej;J. Agric. Food Chem.,2021

2. Food thickening agents: sources, chemistry, properties and applications - a review;Himashree;Int.J.Gastron.Food Sci.,2022

3. Thickening And Gelling Agents for Food;Imeson,2012

4. Probing the functionality of physically modified corn flour as clean label thickening agent with a multiscale characterization;Carcelli;Foods,2020

5. Clean-label techno-functional ingredients for baking products – a review;Polachini;Crit. Rev. Food Sci. Nutr.,2022

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. An Optimization Study of 3D Printing Technology Utilizing a Hybrid Gel System Based on Astragalus Polysaccharide and Wheat Starch;Processes;2024-09-04

2. A review of the chemical modification and applications of starch;BIO Web of Conferences;2024

3. Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications;Gels;2023-09-09

4. Influence of Dielectric Barrier Discharge Plasma Treatment on Corn Starch Properties;Processes;2023-06-29

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