Integrative experimental and computational analysis of the impact of KGM's polymerization degree on wheat starch's pasting and retrogradation characteristics

Author:

Zhao Yi,Wang Juan,He Rui,Ren Yuanyuan,Fu Jin,Zeng Yunjun,Zhang Kangyi,Zhong Geng

Funder

Sichuan Province Department of Science and Technology

Publisher

Elsevier BV

Reference66 articles.

1. Comprehensive dynamics in a polyelectrolyte complex coacervate;Akkaoui;Macromolecules,2024

2. Alqus, R. W. (2017). Characterisation of carbohydrategraphene interactions using molecular simulation. (Ph.D.), The University of Manchester (United Kingdom), England. ProQuest Central database. (10670821).

3. Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel;Anbarani;Food Hydrocolloids,2021

4. Characteristics of Xanthosoma sagittifolium roots during cooking, using physico- chemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopy;Boakye;Journal of Food Science and Technology,2017

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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