Physicochemical characteristics and in vitro digestibility of starches from colored quinoa ( <i>Chenopodium quinoa</i> ) varieties-Reference-Cited by-同舟云学术

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Physicochemical characteristics and in vitro digestibility of starches from colored quinoa ( Chenopodium quinoa ) varieties

Published:2022-04 Issue:5 Volume:87 Page:2147-2158
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Peng Mingjun¹,Yin Lisha¹,Dong Jilin¹²³,Shen Ruiling¹²³^ORCID,Zhu Yingying¹²³^ORCID

Affiliation:

1. College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou Henan China

2. Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou Henan China

3. Collaborative Innovation Center of Food Production and Safety Zhengzhou Henan China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16126

Reference57 articles.

1. Physicochemical and functional properties of Chenopodium quinoa starch

2. Rheological, structural and functional properties of high-pressure treated quinoa starch in dispersions

3. Synthesis and characterization of octenyl succinic anhydride modified starches for food applications. A review of recent literature

4. In vitro potential of phenolic phytochemicals from black rice on starch digestibility and rheological behaviors

Cited by 12 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. Unveiling the nutritional spectrum: A comprehensive analysis of protein quality and antinutritional factors in three varieties of quinoa (Chenopodium quinoa Wild);Food Chemistry: X;2024-12

2. Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru;Foods;2024-01-27

3. Quinoa starch: extraction, physicochemical properties, functionality and potential applications;Non-Conventional Starch Sources;2024

4. The microstructure of the starch from the underutilized seed of jaboticaba (Plinia cauliflora);Food Chemistry;2023-10

5. High and ultra‐high temperature drying of fermented dried noodles: effect on noodle quality and starch properties;International Journal of Food Science & Technology;2023-08-17

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