A comparative study on the gel and structural characteristics of starch from three rice varieties when combined with Mesona chinensis polysaccharides-Reference-Cited by-同舟云学术

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A comparative study on the gel and structural characteristics of starch from three rice varieties when combined with Mesona chinensis polysaccharides

Published:2024-06 Issue: Volume:269 Page:132114
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Kong Jia,Song Jiajun,Wen Huiliang,Yu Qiang,Chen Yi,Xie Jianhua

Funder

Graduate Innovative Special Fund Projects of Jiangxi Province

National Natural Science Foundation of China

Jiangxi Provincial Natural Science Foundation

Publisher

Elsevier BV

Reference64 articles.

1. Effects of storage on the starch fine structure and physicochemical properties of different rice variety types;Zhu;Carbohydr. Polym.,2023

2. Pasting, rheology, and fine structure of starch for waxy rice powder with high-temperature baking;Lu;Int. J. Biol. Macromol.,2020

3. Method for determining the amylose content, molecular weights, and weight- and molar-based distributions of degree of polymerization of amylose and fine-structure of amylopectin;Chen;Carbohydr. Polym.,2007

4. Examination of the structure of amylopectin molecules by fluorescent labeling;Yasuhito Takeda;Carbohydr. Res.,2003

5. Molecular weights and gyration radii of amylopectins determined by high-performance size-exclusion chromatography equipped with multi-angle laser-light scattering and refractive index detectors;Sang-Ho Yoo;Carbohydr. Polym.,2022

Cited by 2 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. Effects of hydrogen bonding and electrostatic interactions on the formation of rice starch-Mesona chinensis polysaccharide gels;Food Hydrocolloids;2024-11

2. Effects of Premna microphylla turcz polysaccharide on rheological, gelling, and structural properties of mung bean starch and their interactions;Food Research International;2024-08

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