Structural and functional properties of wheat starch affected by multiple freezing/thawing cycles-Reference-Cited by-同舟云学术

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Structural and functional properties of wheat starch affected by multiple freezing/thawing cycles

Published:2015-05-22 Issue:7-8 Volume:67 Page:683-691
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Tao Han¹,Wang Pei¹,Ali Barkat¹,Wu Fengfeng¹,Jin Zhengyu²,Xu Xueming¹³

Affiliation:

1. School of Food Science and Technology; Jiangnan University; Jiangsu Province China

2. State Key laboratory of Food Science and Technology; Jiangnan University; Jiangsu Province China

3. Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Jiangsu Province China

Funder

National Twelfth Five-Year Plan for Science & Technology Support of China

the graduate student innovation project of Jiangsu province

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201500036/fullpdf

Reference39 articles.

1. Role of ingredients and processing variables on the quality retention in frozen bread doughs: A review;Yadav;J. Food. Sci. Technol. Mysore,2009

2. Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter;Ribotta;Food Res. Int.,2003

3. Crystallinity and pasting properties of freeze-thawed high amylose maize starch;Jeong;Starch-Stärke,2003

4. Method for determining the rate and extent of accelerated starch retrogradation 1;Jacobson;Cereal Chem.,1998

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