Comparative study on the physicochemical properties of pea, chickpea, and wheat starch gels in the presence of sweeteners-Reference-Cited by-同舟云学术

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Comparative study on the physicochemical properties of pea, chickpea, and wheat starch gels in the presence of sweeteners

Published:2017-03-07 Issue:9-10 Volume:69 Page:1600287
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Xing Qinhui¹,Hou Chuanli¹,Zhang Zhengmao²,Han Ke¹,Yan Qiaozhen¹,Luo Jia³

Affiliation:

1. College of Food Science and Engineering; Northwest A&F University; Yangling, Shaanxi P. R. China

2. College of Agronomy; Northwest A&F University; Yangling, Shaanxi P. R. China

3. College of Horticulture; Northwest A&F University; Yangling, Shaanxi P. R. China

Funder

National High Technology Research and Development Program

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference59 articles.

1. Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties;Sun;J. Cereal Sci,2015

2. The effects of protein-rich fraction and defatting on pasting behavior of chickpea starch;Sayar;Starch/Stärke,2005

3. Structure and viscoelastic properties of starches separated from different legumes;Singh;Starch/Stärke,2008

4. Chemical composition, functional properties and microstructural characteristics of three kabuli chickpea (Cicer arietinum L.) as affected by different cooking methods;Xu;Int. J. Food Sci. Technol,2014

5. Hydroxypropylated microcrystalline pea starch: Optimization, functional characterisation;Tang;Int. J. Food Sci. Technol,2015

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