Physicochemical properties and correlation analysis of retrograded starch from different varieties of sorghum-Reference-Cited by-同舟云学术

Physicochemical properties and correlation analysis of retrograded starch from different varieties of sorghum

Published:2022-08-19 Issue:10 Volume:57 Page:6678-6689
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Gao Fei¹^ORCID,Li Xiaoqiang¹^ORCID,Li Xin¹,Liu Ziwei¹,Zou Xiangyu¹,Wang Lidong¹²³,Zhang Hongwei¹

Affiliation:

1. College of Food Science Heilongjiang Bayi Agricultural University Daqing 163319 China

2. Daqing Center of Inspection and Testing for Agricultural Products and Processed Products Ministry of Agriculture and Rural Affairs Daqing 163319 China

3. Department of National Coarse Cereals Engineering Research Center Heilongjiang Bayi Agricultural University Daqing 163319 China

Funder

National Key Research and Development Program of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16013

Reference44 articles.

1. Retrogradation characteristics of pulse starches

2. Effects of corn variety and starch retrogradation on infrared spectroscopy structure and in vitro fermentation parameters;Chen K.;The Journal of Animal Nutrition,2021

3. Structure, physicochemical and in vitro digestion properties of ternary blends containing swollen maize starch, maize oil and zein protein

4. Duan C. Y.(2021).Research on physical and chemical properties and aging mechanism of chestnut starch.Hebei University of Science and Technology.

5. Comparison and analysis of the physicochemical properties of four kinds of sorghum starch;Gao F.;Journal of the Chinese Cereals and Oils Association,2022

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