Impact of Mineral Ions and Their Concentrations on Pasting and Gelation of Potato, Rice, and Maize Starches and Blends Thereof-Reference-Cited by-同舟云学术

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Impact of Mineral Ions and Their Concentrations on Pasting and Gelation of Potato, Rice, and Maize Starches and Blends Thereof

Published:2020-07-26 Issue:1-2 Volume:73 Page:2000110
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Lemmens Elien¹^ORCID,Waterschoot Jasmien¹,Smolders Erik²,Delcour Jan A.¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Kasteelpark Arenberg 20 Leuven B‐3001 Belgium

2. Division of Soil and Water Management KU Leuven Kasteelpark Arenberg 20 Leuven B‐3001 Belgium

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000110

Reference40 articles.

1. Principles of Cereal Science and Technology

2. Effect of Acetylation on Some Properties of Rice Starch

3. Potato Starch

4. Rice Starches

5. Starch blends and their physicochemical properties

Cited by 2 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. QUALITATIVE DYNAMICS OF WAXY MAIZE (JIKENUO 19) IN DIFFERENT HARVEST TIMES;BANGL J BOT;2021

2. Development and characterization of potato amylopectin-substituted starch materials;Food Science and Biotechnology;2021-06

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