Wheat Starch Gelatinization — the Effects of Sucrose, Emulsifier and the Physical State of the Emulsifier
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Cited by 57 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. Exploring effect of uniform dry ball-milling duration on pasting and rheological properties of pink potato and maize starch mixtures;International Journal of Biological Macromolecules;2024-07
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4. Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose–fructose mixture on wheat starch gelatinization, pasting, and retrogradation;Journal of Food Science;2022-12-13
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