Effect of hydrophilic–lipophilic balance values of sucrose esters on cornstarch retrogradation
Author:
Affiliation:
1. College of Food Science and Engineering Qingdao Agricultural University Qingdao China
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10526
Reference30 articles.
1. Effect of emulsifiers on complexation and functional properties of oxidized white sorghum (Sorghum bicolor) starch
2. Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana
3. Effects of Fatty Acid Addition on the Physicochemical Properties of Corn Starch
4. Effect of pullulan on the short-term and long-term retrogradation of rice starch
5. Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch
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