Study on the relationship between the degradation degrees of glutinous rice starch extruded with different α‐amylases and the qualities of Chinese rice wine-Reference-Cited by-同舟云学术

Study on the relationship between the degradation degrees of glutinous rice starch extruded with different α‐amylases and the qualities of Chinese rice wine

Published:2022-03-11 Issue:8 Volume:57 Page:4792-4803
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Guan Zhongjing¹²,Zhang Zhuoyi¹²,Ren Xiaoru¹²,Bian Shichao¹²,Xu Enbo³,Jin Zhengyu¹²⁴^ORCID,Jiao Aiquan¹²⁴

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China

2. School of Food Science and Technology Jiangnan University Wuxi China

3. College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China

4. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15660

Reference41 articles.

1. Towards an optimal process for gelatinisation and hydrolysis of highly concentrated starch–water mixtures with alpha-amylase from B. licheniformis

2. Phenolic profile and antioxidant activity of Chinese rice wine fermented with different rice materials and starters

3. Changes and control of amino acid nitrogen content in Shaoxing Yellow rice wine brewing;Chen H.;Food Safety Guide,2020

4. Enzymatic hydrolysis of starch and cereal flours at intermediate moisture contents in a continuous extrusion‐reactor;Chouvel H.;Lebensmittel‐Wissenschaft Und ‐Technologie,1983

5. Influence of extrusion variables on subsequent saccharification behaviour of sago starch

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of enzymatic extrusion on the structure and physicochemical properties of oat flour and its application in oat milk production;International Journal of Food Science & Technology;2023-07-06

2. Correlation analysis between extrusion process variables and quality of purslane leaf powder rice extrudates;Journal of Food Science;2022-10-06