Research on the influences of two alcohol soluble glutenins on the retrogradation of wheat amylopectin/amylose-Reference-Cited by-同舟云学术

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Research on the influences of two alcohol soluble glutenins on the retrogradation of wheat amylopectin/amylose

Published:2021-07 Issue: Volume:183 Page:463-472
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Guo Junjie,Yang Lu,Wang Danli,Lian Xijun,Liu Cheng

Funder

Tianjin Municipal Natural Science Foundation

National Natural Science Foundation of China

Natural Science Foundation of Tianjin Science and Technology Correspondent Project

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference55 articles.

1. Tailoring digestibility of starches by chain elongation using amylosucrase from Neisseria polysaccharea via a zipper reaction mode;Wang;J. Agric. Food Chem.,2020

2. The biosynthesis of starch granules;Smith;Biomacromolecules,2001

3. Starch nanoparticles: a review;Le Corre;Biomacromolecules,2010

4. Starch retrogradation: from starch components to cereal products;Matignon;Food Hydrocoll.,2017

5. Starch retrogradation: a comprehensive review;Wang;Compr. Rev. Food Sci. Food Saf.,2015

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1. Mechanism of hydrophobicity reduction of non-isolated glutenin by mixing with wheat amylose;Food Hydrocolloids;2024-12

2. Fabrication, characterization, and in vitro digestion of gelatin/gluten oleogels from thermally crosslinked electrospun short fiber aerogel templates;Food Chemistry;2024-10

3. Effects of Wheat Amylose on the Formation of Disulfide Bonds in Urea-Soluble Glutenin;Food and Bioprocess Technology;2024-09-03

4. Isolation and characterization of four protein fractions of gluten by conventional methods;Journal of Food Composition and Analysis;2024-07

5. Study on the mechanism of maize amylose addition to reduce viscosity of α, β, and γ-gliadin fractions;Food Bioscience;2024-06

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