Effects of limited moisture content and storing temperature on retrogradation of rice starch-Reference-Cited by-同舟云学术

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Effects of limited moisture content and storing temperature on retrogradation of rice starch

Published:2019-09 Issue: Volume:137 Page:1068-1075
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Ding Li,Zhang Bin,Tan Chin Ping,Fu Xiong,Huang Qiang

Funder

National Natural Science Foundation of China

Natural Science Foundation of Guangdong Province

Science and Technology Program of Guangzhou, China

Fundamental Research Funds for the Central Universities of China

111 Project

Science and Technology Planning Project of Nansha, Guangzhou, China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference40 articles.

1. Complexation of rice starch/flour and maize oil through heat moisture treatment: structural, in vitro digestion and physicochemical properties;Chen;Int. J. Biol. Macromol.,2017

2. Effects of palm oil on structural and in vitro digestion properties of cooked rice starches;Farooq;Int. J. Biol. Macromol.,2018

3. Effect of tea polyphenols on the retrogradation of rice starch;Wu;Food Res. Int.,2009

4. Synergistic and antagonistic effects of alpha-amylase and amyloglucosidase on starch digestion;Zhang;Biomacromolecules,2013

5. Retrogradation enthalpy does not always reflect the retrogradation behavior of gelatinized starch;Wang;Sci. Rep.,2016

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