Effects of amylose content on the physicochemical properties of Chinese chestnut starch-Reference-Cited by-同舟云学术

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Effects of amylose content on the physicochemical properties of Chinese chestnut starch

Published:2015-10-12 Issue:1-2 Volume:68 Page:112-118
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Yu Shifeng¹,Liu Jinling¹,Yang Yang¹,Ren Jian¹,Zheng Xiqun¹,Kopparapu Narasimha Kumar¹

Affiliation:

1. College of Food and Bioengineering; Qiqihar University; Qiqihar P.R. China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Heilongjiang Province

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201500177/fullpdf

Reference22 articles.

1. Physicochemical, thermal, and pasting properties of Chinese chestnut (Castanea mollissima Bl.) starches as affected by different drying methods;Zhang;Starch/Stärke,2011

2. Structural and functional properties of starches from Chinese chestnuts;Liu;Food Hydrocoll,2015

3. Chemical composition of chestnut cultivars from Spain;Pereira-Lorenzo;Scientia Horticulturae,2006

4. Nutritional quality of chestnut (Castanea sativa Mill.) cultivars from Portugal;Borges;Food Chem,2008

5. Chemical composition and functional properties of native chestnut starch (Castanea sativa Mill);Cruz;Carbohydr. Polym,2013

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