The effects of entanglement concentration on the hydrodynamic properties of cereal starches-Reference-Cited by-同舟云学术

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The effects of entanglement concentration on the hydrodynamic properties of cereal starches

Published:2016-11-17 Issue:9 Volume:97 Page:2795-2802
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Guo Li¹,Zhang Juanjuan²,Hu Jian²,Du Xianfeng²,Cui Bo¹

Affiliation:

1. School of Food Sciences and Engineering; Qilu University of Technology; Jinan China

2. Department of Food Sciences; Anhui Agricultural University; Hefei China

Funder

National Natural Science Foundation of China

Anhui Department of Education of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8107/fullpdf

Reference21 articles.

1. Form and functionality of starch;Copeland;Food Hydrocolloid,2009

2. Morphological, thermal and rheological properties of starches from different botanical sources;Singh;Food Chem,2003

3. Fluctuations in entanglements of polymer liquids;Schieber;J Chem Phys,2003

4. Role of molecular entanglements in starch fiber formation by electrospinning;Kong;Biomacromolecules,2012

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3. Improving waxy rice starch functionality through branching enzyme and glucoamylase: Role of amylose as a viable substrate;Carbohydrate Polymers;2020-02

4. Effect of pullulan on molecular chain conformations in the process of starch retrogradation condensed matter;International Journal of Biological Macromolecules;2019-10

5. Sweet potato starch modiﬁed by branching enzyme, β-amylase and transglucosidase;Food Hydrocolloids;2018-10

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