Effects of dextran molecular weight on starch retrogradation and technological properties of Chinese steamed bread: Based on the rubber/glass transition-Reference-Cited by-同舟云学术

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Effects of dextran molecular weight on starch retrogradation and technological properties of Chinese steamed bread: Based on the rubber/glass transition

Published:2024-06 Issue: Volume:270 Page:131887
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Li Shunqin,Sun Ronghao,Gong Ying,Cui Jiayi,Sui Wenjie,Wu Tao,Liu Rui,Zhang Min

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference36 articles.

1. Effect of oatmeal on texture, water mobility, and starch retrogradation properties of Chinese steamed bread;Liu;Cereal Chem.,2019

2. Influence of ingredients and chemical components on the quality of Chinese steamed bread;Zhu;Food Chem.,2014

3. Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour;Zhu;Food Biosci.,2019

4. Physicochemical, structural and nutritional properties of steamed bread fortified with red beetroot powder and their changes during breadmaking process;Cui;Food Chem.,2022

5. Quantitative analysis of Chinese steamed bread staling using NIR, MIR, and Raman spectral data fusion;An;Food Chem.,2023

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