Author:
Zhang Chen,Wang Zhi-Juan,Liu Qiao-Quan,Qian Jian-Ya,Lim Seung-Taik
Funder
China Postdoctoral Science Foundation
Government of Jiangsu Province
Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries
Natural Science Foundation of Jiangsu Province
Jiangsu Province Postdoctoral Science Foundation
Subject
General Medicine,Food Science,Analytical Chemistry
Reference26 articles.
1. Pasting, paste, and gel properties of starch–hydrocolloid combinations;BeMiller;Carbohydrate Polymers,2011
2. Effect of hydrocolloids on normal and waxy maize starches cross-linked with epichlorohydrin;BeMiller;Food Hydrocolloids,2021
3. Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum;Christianson;Cereal Chemistry,1981
4. Hydrocolloid interactions with starches;Christianson,1982
5. Stability of frozen starch pastes: Effect of freezing, storage and xanthan gum addition;Ferrero;Journal of Food Processing and Preservation,1993
Cited by
15 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