Effects of Dual Pullulanase‐Debranching and Temperature‐Cycling Treatments on Physicochemical Properties and In Vitro Digestibility of Sago Starch and Its Application in Chinese Steamed Buns-Reference-Cited by-同舟云学术

Effects of Dual Pullulanase‐Debranching and Temperature‐Cycling Treatments on Physicochemical Properties and In Vitro Digestibility of Sago Starch and Its Application in Chinese Steamed Buns

Published:2020-06-30 Issue:9-10 Volume:72 Page:2000034
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Bunyasetthakun Theerapat¹,Huang Qiang²,Sureepisan Kanchana³,Suphantharika Manop⁴,Tangsrianugul Nuttinee⁴,Wongsagonsup Rungtiwa¹^ORCID

Affiliation:

1. Division of Food Technology, Kanchanaburi Campus Mahidol University Kanchanaburi 71150 Thailand

2. School of Food Science and Engineering South China University of Technology Guangzhou 510640 P. R. China

3. Unit of Scientific Laboratory for Education, Kanchanaburi Campus Mahidol University Kanchanaburi 71150 Thailand

4. Faculty of Science Department of Biotechnology Mahidol University Rama 6 Road Bangkok 10400 Thailand

Funder

Mahidol University

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000034

Reference45 articles.

1. Starch from the Sago (Metroxylon sagu) Palm TreeProperties, Prospects, and Challenges as a New Industrial Source for Food and Other Uses

2. Industrial production, processing, and utilization of sago palm-derived products

3. Physicochemical, thermal, and rheological properties of acid-hydrolyzed sago (Metroxylon sagu) starch

4. Effects of acid-hydrolysis and hydroxypropylation on functional properties of sago starch

5. Effects of κ-carrageenan on rheological properties of dually modified sago starch: Towards finding gelatin alternative for hard capsules

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4. Resistant starch content of dual modification autoclaving‐cooling and pullulanase debranching on various carbohydrate sources: a systematic review;International Journal of Food Science & Technology;2023-06-12

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