Physicochemical properties and in vitro digestibility of sorghum starch altered by high hydrostatic pressure-Reference-Cited by-同舟云学术

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Physicochemical properties and in vitro digestibility of sorghum starch altered by high hydrostatic pressure

Published:2016-11 Issue: Volume:92 Page:753-760
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Liu Hang,Fan Huanhuan,Cao Rong,Blanchard Christopher,Wang Min

Funder

Earmarked Fund for China Agriculture Research System

National Key Technology R&D Program, People’s Republic of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference46 articles.

1. Structure, physicochemical properties modifications, and uses of sorghum starch;Zhu;Compr. Rev. Food Sci. Food Saf.,2014

2. Significance of coarse cereals in health and nutrition: a review;Kaur;J. Food Sci. Technol.,2014

3. Increasing the utilisation of sorghum, millets and pseudocereals: developments in the science of their phenolic phytochemicals biofortification and protein functionality;Taylor;J. Cereal Sci.,2014

4. Impact of heat-moisture treatment and annealing in starches: a review;Zavareze;Carbohydr. Polym.,2011

5. Effect of high hydrostatic pressure (HHP) on slowly digestible properties of rice starches;Tian;Food Chem.,2014

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