The Roles of Starch Structures in the Pasting Properties of Wheat Starch with Different Degrees of Damage-Reference-Cited by-同舟云学术

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The Roles of Starch Structures in the Pasting Properties of Wheat Starch with Different Degrees of Damage

Published:2018-03-12 Issue:5-6 Volume:70 Page:1700190
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Wu Fengfeng¹²,Li Jing²,Yang Na¹²,Chen Yisheng²³,Jin Yamei²³,Xu Xueming¹²³

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R China

2. School of Food Science and Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R. China

3. Research Center of National Functional Food Engineering Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R. China

Funder

National Natural Science Support of China

Natural Science Foundation of Jiangsu Province

Public Welfare Industry (Agriculture) Special Research of China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference31 articles.

1. Milling of rice grains: The roles of starch structures in the solubility and swelling properties of rice flour

2. Properties of Damaged Starch Granules. II. Crystallinity, Molecular Order and Gelatinisation of Ball-milled Starches

3. Properties of Damaged Starch Granules. V. Composition and Swelling of Fractions of Wheat Starch in Water at Various Temperatures

4. Influence of damaged starch on cookie and bread-making quality

5. The Effects of Protein Content and Starch Damage on the Physical Dough Properties and Bread-making Quality of Canadian Durum Wheat

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4. Physicochemical properties of amorphous granular starch (AGS) prepared by non-thermal gelatinization by high hydrostatic pressure (HHP) and spray drying;International Journal of Biological Macromolecules;2024-03

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