Changes in Structural and Physicochemical Properties of Corn Flour after Fermentation with Lactobacillus plantarum Y1-Reference-Cited by-同舟云学术

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Changes in Structural and Physicochemical Properties of Corn Flour after Fermentation with Lactobacillus plantarum Y1

Published:2020-06-11 Issue:11-12 Volume:72 Page:1900285
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Qi Xin¹,Yang Shu²^ORCID,Zhao Dongya¹,Liu Jing³,Wu Qingkuo¹,Yang Qiang¹

Affiliation:

1. College of Food Shenyang Agricultural University Shenyang Liaoning 110866 China

2. College of Life Science and Bioengineering Shenyang University Shenyang Liaoning 110034 China

3. School of innovation and entrepreneurship Dalian University of Science and Technology Dalian Liaoning 116000 China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201900285

Reference42 articles.

1. BIOLOGIC MECHANISMS OF THE PROTECTIVE ROLE OF LUTEIN AND ZEAXANTHIN IN THE EYE

2. Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/wheat flour blends

Cited by 6 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. Effect of Sourdough–Yeast Co-Fermentation on Physicochemical Properties of Corn Fagao Batter;Foods;2024-08-28

2. A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods;Critical Reviews in Food Science and Nutrition;2024-03-26

3. Structural characteristics and paste properties of wheat starch in natural fermentation during traditional Chinese Mianpi processing;International Journal of Biological Macromolecules;2024-03

4. Effect of gluten protein levels on physicochemical and fermentation properties of corn dough;International Journal of Food Science & Technology;2023-10-31

5. Metaproteomics as a tool to optimize the maize fermentation process;Trends in Food Science & Technology;2022-11

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