Studies on functional properties of wheat starch in the presence of Lepidium perfoliatum and Alyssum homolocarpum seed gums-Reference-Cited by-同舟云学术

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Studies on functional properties of wheat starch in the presence of Lepidium perfoliatum and Alyssum homolocarpum seed gums

Published:2021-02-02 Issue:3 Volume:86 Page:699-704
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Rahimi Ghazale¹,Hedayati Sara²^ORCID,Mazloomi Seyed Mohammad²³

Affiliation:

1. Department of Food Science and Technology, Sarvestan Branch Islamic Azad University Sarvestan Iran

2. Nutrition Research Center Shiraz University of Medical Sciences Shiraz Iran

3. Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences Shiraz University of Medical Sciences Shiraz Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15608

Reference33 articles.

1. Evaluation of Photoshop software potential for food colorimetry

2. Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds

3. Effect of hydrocolloids and dry heat modification on physicochemical, thermal, pasting and morphological characteristics of cassava (Manihot esculenta) starch

4. Using power ultrasound for cold gelation of kappa-carrageenan in presence of sodium ions

Cited by 11 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. Enhancement of oxidative stability of camelina oil via Alyssum homolocarpum seed gum/sodium alginate–based microcapsules loaded with Echinacea purpurea (L.) extract;International Journal of Biological Macromolecules;2024-11

2. Evaluation of extraction techniques for chia seed mucilage; A review on the structural composition, physicochemical properties and applications;Food Hydrocolloids;2024-08

3. Exploring the versatility of diverse hydrocolloids to transform techno-functional, rheological, and nutritional attributes of food fillings;Food Hydrocolloids;2024-01

4. Interaction between potato starch and barley β-glucan and its influence on starch pasting and gelling properties;International Journal of Biological Macromolecules;2023-12

5. Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch;Gels;2023-06-03

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