Effect of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the multi-scale structure and physicochemical properties of highland barley starch-Reference-Cited by-同舟云学术

Effect of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the multi-scale structure and physicochemical properties of highland barley starch

Published:2023-04 Issue: Volume:52 Page:102419
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Xie Xiaoqing,zheng Min,Bai Yanan,Zhang Ziqi,Zhang Min,Chen Zhifei,Hu Xinzhong,Li Juxiu^ORCID

Funder

Shaanxi Key Science and Technology Innovation Team Project

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference44 articles.

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3. Application of small-angle x-ray and neutron scattering techniques to the characterisation of starch structure: A review;Blazek;Carbohydrate Polymers,2011

4. The effect of heating on the thermodynamic characteristics of potato starch;Bogracheva;Carbohydrate Polymers,2006

5. Influence of sucrose on thermal and pasting properties of tapioca starch and xanthan gum mixtures;Chantaro;Journal of Food Engineering,2010

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