Study on the evaluation standard of extruded glutinous rice starch with thermostable α‐ amylase for making Chinese rice wine-Reference-Cited by-同舟云学术

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Study on the evaluation standard of extruded glutinous rice starch with thermostable α‐ amylase for making Chinese rice wine

Published:2021-11-05 Issue: Volume: Page:
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,Ren Xiaoru¹²,Bian Shichao¹²,Xu Enbo³,Jiao Aiquan¹²⁴,Jin Zhengyu¹²⁴^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China

2. School of Food Science and Technology Jiangnan University Wuxi 214122 China

3. College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China

4. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi 214122 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15412

Reference34 articles.

1. Hydrolysis of starches and flours by sorghum malt amylases for dextrins production

2. Kinetics of Starch Gelatinization During Extrusion Cooking

3. Comparison of different thermal treatments on the physicochemical properties of Apios fortunei used for yellow wine fermentation

4. Structural changes of chemically modified rice starch by one-step reactive extrusion

5. Determination of carbonhydrates in extruded rice by using HPLC;Chen S.;International Conference on New Technology of Agricultural Engineering,2011

Cited by 1 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. α-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content;Innovative Food Science & Emerging Technologies;2023-08

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