Effects of high hydrostatic pressure on the structure and retrogradation inhibition of oat starch-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of high hydrostatic pressure on the structure and retrogradation inhibition of oat starch

Published:2022-02-22 Issue:4 Volume:57 Page:2113-2125
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Zhang Jing¹²³⁴^ORCID,Zhang Meili¹^ORCID,Zhang Yakun¹^ORCID,Bai Xue¹^ORCID,Wang Chen¹^ORCID

Affiliation:

1. College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China

2. Sanya Research Institute Hainan Academy of Agricultural Sciences Sanya 572024 China

3. Institute of Agricultural Product Processing Design Hainan Academy of Agricultural Sciences Haikou 571100 China

4. Yazhou Bay Seed Laboratory Hainan Province Sanya 572024 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15642

Reference37 articles.

1. Structural properties of high-pressure-treated chestnut flour dispersions

2. Rheological, structural and functional properties of high-pressure treated quinoa starch in dispersions

3. Solid-State 13C CP/MAS NMR Studies on Aging of Starch in White Bread

4. Recrystallization Kinetics and Glass Transition of Rice Starch Gel System

5. Starch in rubbery and glassy states by FTIR spectroscopy

Cited by 8 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. Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility;Journal of Food Science and Technology;2024-06-25

2. Complexation temperature regulated the structure and digestibility of pea starch–gallic acid complexes during high pressure homogenization;Food Research International;2024-02

3. Multiscale structures, physicochemical properties, and in vitro digestibility of oat starch complexes co-gelatinized with jicama non-starch polysaccharides;Food Hydrocolloids;2023-11

4. Non-Traditional Starches, Their Properties, and Applications;Foods;2023-10-16

5. Modification of Acorn Starch Structure and Properties by High Hydrostatic Pressure;Gels;2023-09-17

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3