Enzymatically Modified Cassava Starch as a Stabilizer for Fermented Dairy Beverages-Reference-Cited by-同舟云学术

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Enzymatically Modified Cassava Starch as a Stabilizer for Fermented Dairy Beverages

Published:2022-04-04 Issue:7-8 Volume:74 Page:2100242
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Lopez‐Ochoa Juan David¹,Cadena‐Chamorro Edith¹,Ciro‐Velasquez Héctor¹,Rodríguez‐Sandoval Eduardo¹^ORCID

Affiliation:

1. Universidad Nacional de Colombia Facultad de Ciencias Posgrado en Biotecnología Medellín Colombia

Funder

Universidad Nacional de Colombia

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100242

Reference70 articles.

1. Formation and Physical Properties of Yogurt

2. Structure and Physical Properties of Yogurt Gels: Effect of Inoculation Rate and Incubation Temperature

3. Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt

4. New Starches are the Trend for Industry Applications: A Review

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1. Role of Quinoa (Chenopodium quinoa Willd) and Chickpea (Cicer arietinum L.) Ratio in Physicochemical Stability and Microbiological Quality of Fermented Plant-Based Beverages during Storage;Foods;2024-08-04

2. Research progress of starch from characteristic tropical crops;SCIENTIA SINICA Vitae;2024-08-01

3. Effects of enzymatic hydrolysis technology on the physicochemical properties and biological activities of American ginseng beverages;Food Science & Nutrition;2024-03-18

4. Commercial starches modified by physical, chemical, enzymatic and combined methods: processes and applications;Starch Industries: Processes and Innovative Products in Food and Non-Food Uses;2024

5. Starch Modification with Molecular Transformation, Physicochemical Characteristics, and Industrial Usability: A State-of-the-Art Review;Polymers;2023-07-03

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