Calorimetric, rheological, and structural properties of potato protein and potato starch composites and gels-Reference-Cited by-同舟云学术

Calorimetric, rheological, and structural properties of potato protein and potato starch composites and gels

Published:2017-02-17 Issue:7-8 Volume:69 Page:1600329
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Zhang Duqin¹²,Mu Taihua¹²,Sun Hongnan¹²

Affiliation:

1. Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Xi Beiwang, Haidian District Beijing P. R. China

2. Key Laboratory of Agro-products Processing; Ministry of Agriculture; Xi Beiwang, Haidian District Beijing P. R. China

Funder

Key Technology System of Potato Staple Food

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201600329/fullpdf

Reference53 articles.

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4. Molecular characterization of acid-thinned wheat, potato and pea starches and correlation to gel properties;Ulbrich;Starch/Stärke,2015

5. Gelatinization and rheological properties of starch;Ai;Starch/Stärke,2015

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