Physical modification of potato starch using mild heating and freezing with minor addition of gums-Reference-Cited by-同舟云学术

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Physical modification of potato starch using mild heating and freezing with minor addition of gums

Published:2019-09 Issue: Volume:94 Page:294-303
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Chen,Lim Seung-Taik,Chung Hyun-Jung

Funder

Korea University

Institute of Biomedical Science & Food Safety, Korea University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

1. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum;Achayuthakan;Carbohydrate Polymers,2008

2. Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches;Arocas;Food Hydrocolloids,2009

3. Recent trend in the physical and chemical modification of starches from different botanical sources: A review;Ashogbon;Starch-Stärke,2014

4. Starch biosynthesis, its regulation and biotechnological approaches to improve crop yields;Bahaji;Biotechnology Advances,2014

5. Freeze-thaw stability of amaranth starch and the effects of salt and sugars;Baker;Cereal Chemistry,1998

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4. Removal of proteins and lipids affects structure, in vitro digestion and physicochemical properties of rice flour modified by heat‐moisture treatment;Journal of the Science of Food and Agriculture;2024-08-08

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