Effects and mechanism of sucrose on retrogradation, freeze–thaw stability, and texture of corn starch–tamarind seed polysaccharide complexes-Reference-Cited by-同舟云学术

Effects and mechanism of sucrose on retrogradation, freeze–thaw stability, and texture of corn starch–tamarind seed polysaccharide complexes

Published:2022-01-08 Issue:2 Volume:87 Page:623-635
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Xie Fan¹,Zhang Hui¹,Xiong Zhiqiang¹,Wu Yan²^ORCID,Ai Lianzhong¹^ORCID

Affiliation:

1. Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering University of Shanghai for Science and Technology Shanghai China

2. Department of Food Science & Technology, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16006

Reference29 articles.

1. Effect of sucrose on the freeze–thaw stability of rice starch gels: Correlation with microstructure and freezable water

2. Effects of pectin on molecular structural changes in starch during digestion

3. Morphology, structure and gelatinization properties of heterogeneous starch granules from high-amylose maize

4. Influence of sucrose on thermal and pasting properties of tapioca starch and xanthan gum mixtures

5. Extraction and Characterization of Tamarind (Tamarind indica L.) Seed Polysaccharides (TSP) from Three Difference Sources

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