Author:
Chen Hai-ming,Fu Xiong,Luo Zhi-gang
Funder
National Natural Science Foundation of China
Guangdong Natural Science Foundation
Guangzhou Science and Technology
Key Project of Science and Technology of Guangdong Province
SCUT
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference37 articles.
1. Effect of xanthan on the small–deformation rheology of crosslinked and uncrosslinked waxy maize starch;Abdulmola;Carbohydrate Polymers,1996
2. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum;Achayuthakan;Carbohydrate Polymers,2008
3. Rapid visco-analyzer (RVA) pasting profiles of wheat, corn, waxy corn, tapioca and amaranth starches (A. hypochondriacus and A. cruentus) in the presence of konjac flour, gellan, guar, xanthan and locust bean gums;Bahnassey;Starch–Stärke,1994
4. Structural transitions and related physical properties of starch;Biliaderis,2009
5. Starch gelatinization phenomena studied by differential scanning calorimetry;Biliaderis;Journal of Food Science,1980
Cited by
87 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