Effect of Catechin on the Retrogradation and Structural Properties of Chestnut Starch-Reference-Cited by-同舟云学术

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Effect of Catechin on the Retrogradation and Structural Properties of Chestnut Starch

Published:2022-09-07 Issue:11-12 Volume:74 Page:2200113
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Xie Yamin¹²,Chen Jie¹²,Xu Fei¹²,Chen Ling³,Cao Fei¹²,Cui Chaoyue¹

Affiliation:

1. College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China

2. Henan Province Wheat‐flour Staple Food Engineering Technology Research Centre Zhengzhou 450001 China

3. College of Food Science and Engineering South China University of Technology Guangzhou 510640 China

Funder

National Key Research and Development Program of China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202200113

Reference39 articles.

1. Physicochemical, thermal, and pasting properties of Chinese chestnut (Castanea mollissima Bl.) starches as affected by different drying methods

2. Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume)

3. Lipid and fatty acid profiles of Castanea sativa Mill. Chestnuts of 17 native Portuguese cultivars

4. Effect of thermal processing on the physicochemical properties of chestnut starch and textural profile of chestnut kernel

5. Nutritional quality of chestnut (Castanea sativa Mill.) cultivars from Portugal

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Formation and Application of Starch–Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics;Foods;2024-05-16

2. Effect of addition of soybean protein isolate on the retrogradation of rice starch;International Journal of Food Science & Technology;2024-02-09

3. Physicochemical properties, in vitro digestibility, and pH-dependent release behavior of starch–steviol glycoside composite hydrogels;Food Chemistry;2024-02

4. Optimization of Porous Phosphorylated Chestnut Starch Synthesis by Response Surface Methodology and Characterization of its Properties;Starch - Stärke;2023-04-27

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