Study on retrogradation of maize starch-flaxseed gum mixture under various storage temperatures

Author:

Feng Meiqin1,Yang Xue23,Sun Jian23ORCID,Xu Xinglian23,Zhou Guanghong23

Affiliation:

1. College of Animal Science and Technology; Jinling Institute of Technology; Nanjing 210038 China

2. College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China

3. National Center of Meat Quality and Safety Control; Nanjing 210095 China

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Research Fund for the Doctoral Program of Jinling Institute of Technology

Nanjing Agricultural University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference34 articles.

1. Effect of storage temperature on starch retrogradation of bread staling;Aguirre;Starch-Starke,2011

2. The terminology and methodology associated with basic starch phenomena;Atwell;Cereal Foods World,1988

3. Effect of ferulic acid and catechin on sorghum and maize starch pasting properties;Beta;Cereal Chemistry,2004

4. Water mobility and textural properties of native and hydroxypropylated wheat starch gels;Choi;Carbohydrate Polymers,2003

5. Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch;Chung;Journal of Cereal Science,2006

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