Sulphated and carboxymethylated polysaccharides from Lycium barbarum L. leaves suppress the gelatinisation, retrogradation and digestibility of potato starch
Author:
Affiliation:
1. College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing 100083 China
2. Ningxia Senmiao Co. Ltd Yinchuan Ningxia 750004 China
Funder
Key Research and Development Program of Ningxia
Research and Development
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16166
Reference36 articles.
1. Physicochemical properties of granular and non-granular cationic starches prepared under ultra high pressure
2. Effects of glutenin and gliadin modified by protein-glutaminase on pasting, rheological properties and microstructure of potato starch
3. Antioxidant activities of sulfated pumpkin polysaccharides
4. Acetylation and carboxymethylation of the polysaccharide from Ganoderma atrum and their antioxidant and immunomodulating activities
5. Physicochemical properties of maize and sweet potato starches in the presence of cellulose nanocrystals
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