A study of the effect of amino acids on pasting and short-term retrogradation properties of rice starch based on molecular dynamics simulation-Reference-Cited by-同舟云学术

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A study of the effect of amino acids on pasting and short-term retrogradation properties of rice starch based on molecular dynamics simulation

Published:2017-06-09 Issue:9-10 Volume:69 Page:1600238
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Wan Jie¹,Zhou Guohui²,Luo Shunjing¹,Wang Risi¹,Liu Chengmei¹,Zhang Xin³,Liu Fei¹

Affiliation:

1. State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang P. R. China

2. Chinese Academy of Fishery Sciences; Beijing P. R. China

3. State Key Laboratory of Chemical Resource Engineering; College of Science; Beijing University of Chemical Technology; Beijing P. R. China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference36 articles.

1. The functionality of rice starch

2. Influence of β-cyclodextrin on the short-term retrogradation of rice starch;Tian;Food Chem,2009

3. Debranched cassava starch crystallinity determination by Raman spectroscopy: Correlation of features in Raman spectra with X-ray diffraction and 13C CP/MAS NMR spectroscopy;Mutungi;Carbohydr. Polym,2012

4. Rice starch diversity: Effects on structural, morphological, thermal, and physicochemical properties - A review;Wani;Compr. Rev. Food Sci. Food Saf,2012

5. Synthesis of novel starches in Planta: Opportunities and challenges;Davis;Starch/Stärke,2003

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1. Protein Characterization and Amino Acid Profiles of Various Wheat Varieties and Their Effect on Pasting Properties of Starch;Starch - Stärke;2024-08-14

2. Effect of addition of methionine and histidine on physicochemical and rheological characteristics of water chestnut starch as revealed by molecular dynamic simulations;Food Research International;2024-01

3. Modulation of the self-assembly kinetics and digestibility of type 3 resistant starch particles by co-crystallization with amino acid;Food Chemistry;2023-09

4. Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and salts;Carbohydrate Polymers;2023-08

5. Untargeted UHPLC–Q-Exactive-MS-based metabolomics reveals associations between pre- and post-cooked metabolites and the taste quality of geographical indication rice and regular rice;Journal of Integrative Agriculture;2023-07

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