Action of microbial transglutaminase (MTGase) on the processing properties of glutinous rice flour and the quality attributes of sweet dumplings and in vitro digestion-Reference-Cited by-同舟云学术

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Action of microbial transglutaminase (MTGase) on the processing properties of glutinous rice flour and the quality attributes of sweet dumplings and in vitro digestion

Published:2025-01 Issue: Volume:462 Page:140992
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chang Tingting,Bian Luyao,Li Ganghua,Zhang Chong

Publisher

Elsevier BV

Reference40 articles.

1. Effect of freezing rates on alpha-amylase enzymatic susceptibility, in vitro digestibility, and technological properties of starch microparticles;Almeida;Food Chemistry,2024

2. Calorimetric and rheological properties of wheat flour suspensions and doughs - effects of wheat types and milling procedure;Berland;Journal of Thermal Analysis and Calorimetry,2003

3. Structure, physicochemical and in vitro digestion properties of ternary blends containing swollen maize starch, maize oil and zein protein;Chen;Food Hydrocolloids,2018

4. Effects of adding corn oil and soy protein to corn starch on the physicochemical and digestive properties of the starch;Chen;International Journal of Biological Macromolecules,2017

5. Basic principles in starch multi-scale structuration to mitigate digestibility: A review;Chi;Trends in Food Science & Technology,2021

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