Ghost Structures, Pasting, Rheological and Textural Properties between M esona Blumes Gum and Various Starches-Reference-Cited by-同舟云学术

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Ghost Structures, Pasting, Rheological and Textural Properties between M esona Blumes Gum and Various Starches

Published:2014-03-05 Issue:2 Volume:37 Page:73-82
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Qual

Author:

Feng Tao¹²,Su Qiang¹,Zhuang Haining²,Ye Ran³,Gu Zhengbiao⁴,Jin Zhengyu⁴

Affiliation:

1. School of Perfume and Aroma Technology; Shanghai Institute of Technology; 100 Haiquan Road Fengxian Shanghai 201418 China

2. Whistler Center for Carbohydrate Research; Purdue University; 745 Agriculture Mall Drive West Lafayette IN 47907-2009

3. Department of Biosystems Engineering and Soil Science; University of Tennessee; Knoxville TN

4. School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu China

Funder

National Science Foundation Committee of China

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12076/fullpdf

Reference32 articles.

1. Effect of hydrocolloids on gelatinization and structure formation in concentrated waxy maize and wheat starch gels;Biliaderis;Starch - Stärke,1997

2. Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum;Christianson;Cereal Chem.,1981

3. Phase separation and rheology of aqueous starch/galactomannan systems;Closs;Carbohydr. Poly.,1999

4. Why do gelatinized starch granules not dissolve completely? Roles for amylose, protein, and lipid in granule “ghost” integrity;Debet;J. Agric. Food Chem.,2007

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