The influence of Konjac glucomannan on the functional and structural properties of wheat starch-Reference-Cited by-同舟云学术

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The influence of Konjac glucomannan on the functional and structural properties of wheat starch

Published:2020-05-12 Issue:6 Volume:8 Page:2959-2967
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Zhang Ling¹,Zeng Lirong¹,Wang Xuan¹,He Juncheng¹,Wang Qiong¹

Affiliation:

1. College of Life Sciences and Health Wuhan University of Science and Technology Wuhan China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Hubei Province

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1598

Reference45 articles.

1. Characterization of apple dietary fibers influencing the in vitro starch digestibility of wheat flour gel

2. Inulin-enriched pasta: effects on textural properties and starch degradation

3. Structural characterization and properties of starch/konjac glucomannan blend films

4. Effect of pullulan on the short-term and long-term retrogradation of rice starch

5. Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch

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