Effect of NaCl addition on the freeze-thaw stability of tapioca starch gels-Reference-Cited by-同舟云学术

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Effect of NaCl addition on the freeze-thaw stability of tapioca starch gels

Published:2015-04-22 Issue:7-8 Volume:67 Page:604-611
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Wang Guanqing¹²³,Hong Yan¹²³,Gu Zhengbiao¹²³

Affiliation:

1. The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province P. R. China

2. School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province P. R. China

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

Funder

The Key Program of the National Natural Science Foundation of China

the National Natural Science Foundation of China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201500048/fullpdf

Reference28 articles.

1. Developments in the understanding of starch functionality;Hermansson;Trends Food Sci. Technol.,1996

2. Influence of xanthan gum on rheological properties and freeze-thaw stability of tapioca starch;Pongsawatmanit;J. Food Eng.,2008

3. A study on freeze-thaw characteristics and microstructure of Chinese water chestnut starch gels;Wang;J. Food Eng.,2008

4. Rheological and textural studies of fresh and freeze-thawed native sago starch-sugar gels. II. Comparisons with other starch sources and reheating effects;Teng;Food Hydrocolloids,2013

5. Retrogradation of rice starches studied by differential scanning calorimetry and influence of sugars, NaCl and lipids;Chang;J. Food Sci.,1991

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