Impact of flaxseed gum on the aggregate structure, pasting properties, and rheological behavior of waxy rice starch-Reference-Cited by-同舟云学术

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Impact of flaxseed gum on the aggregate structure, pasting properties, and rheological behavior of waxy rice starch

Published:2024-06 Issue: Volume:270 Page:132421
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhang Xinping,Shen Huishan,Qiao Jingyue,Li Shuaihao,Yang Xiaojuan,Liu Xingli,Zhang Yanyan,Zhang Hua,Zhao Xuewei,Wang Hongwei,Xie Fengwei

Publisher

Elsevier BV

Reference50 articles.

1. Combined molecular and supramolecular structural insights into pasting behaviors of starches isolated from native and germinated waxy brown rice;Liu;Carbohydr. Polym.,2022

2. Generating waxy rice starch with target type of amylopectin fine structure and gelatinization temperature by waxy gene editing;Fu;Carbohydr. Polym.,2023

3. Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings;Wang;Food Chem.,2019

4. Pasting, rheological, thermal and gel textural properties of pearl millet starch as modified by guar gum and its acid hydrolysate;Dangi;Int. J. Biol. Macromol.,2019

5. Effects of high acyl gellan gum on the rheological properties, stability, and salt ion stress of sodium caseinate emulsion;He;Int. J. Biol. Macromol.,2023

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