Effect of Potato Protein on Thermal and Rheological Characteristics of Maize Starches with Different Amylose Contents
Author:
Affiliation:
1. Department of Food Analysis and Evaluation of Food Quality University of Agriculture in Krakow Balicka 122 Krakow 30‐408 Poland
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000216
Reference42 articles.
1. Complex Formation between Soy Proteins and Potato Starch: Effect of pH, Biopolymer Ratio, and Biopolymer Concentration
2. Hydrocolloid gels of polysaccharides and proteins
3. Plant proteins as high-quality nutritional source for human diet
Cited by 12 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. Exploring the mechanism of amylose/amylopectin improving formation of yeast-soy protein high-moisture extrudates based on small and large amplitude oscillatory shear rheology;Food Hydrocolloids;2024-08
2. Protein and protein-polysaccharide composites-based 3D printing: The properties, roles and opportunities in future functional foods;International Journal of Biological Macromolecules;2024-06
3. Effect of Soy Protein Isolate on Pasting, Rheological, and Textural Attributes of Potato Starch;Starch - Stärke;2024-03-18
4. Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour;Foods;2023-11-08
5. Rheological Behavior of Polyvinyl Alcohol/Starch Blends: Influence of the Sorbitol Citrate Content;Journal of Polymers and the Environment;2023-09-01
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3