Improvement of Properties of Chestnut Starch Gels Using Dual Effects: Combination of the Mesona chinensis Benth Polysaccharide and Sodium Chloride-Reference-Cited by-同舟云学术

Improvement of Properties of Chestnut Starch Gels Using Dual Effects: Combination of the Mesona chinensis Benth Polysaccharide and Sodium Chloride

Published:2021-12-29 Issue:1 Volume:2 Page:151-159
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Liu Wenmeng¹,Wang Ruiyan¹,Yue Xianglin¹,Wen Huiliang¹,Yu Qiang¹^ORCID,Chen Yi¹^ORCID,Xiao Wenhao¹,Shen Mingyue¹,Ren Yanming¹,Rong Liyuan¹,Xie Jianhua¹²^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China

2. International Institute of Food Innovation, Nanchang University, Nanchang 330200, China

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00385

Reference46 articles.

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

2. Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours

3. Processing of air-dried chestnut and physicochemical properties of its starch with low digestibility

4. The effect of drying temperatures on morphological and chemical properties of dried chestnuts flours

5. Morphological and physicochemical characterization of starches isolated from chestnuts cultivated in different regions of China

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