Effect of modification with 1,4-α-glucan branching enzyme on the rheological properties of cassava starch-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of modification with 1,4-α-glucan branching enzyme on the rheological properties of cassava starch

Published:2017-10 Issue: Volume:103 Page:630-639
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Li Yadi,Li Caiming,Gu Zhengbiao,Hong Yan,Cheng Li,Li Zhaofeng

Funder

Science and Technology Support (Agriculture) program of Jiangsu Province

China Postdoctoral Science Foundation

Doctoral Fund of Ministry of Education of China

Jiangsu Planned Projects for Postdoctoral Research Funds

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference43 articles.

1. Sensory and rheological properties of transgenically and chemically modified starch ingredients as evaluated in a food product model;Ahmt;Nahrung-Food,2004

2. Rheology and microstructure of cross-linked waxy maize starch/whey protein suspensions;Dang;Food Hydrocolloids,2009

3. Rheology of mung bean starch treated by high hydrostatic pressure;Jiang;Int. J. Food Prop.,2015

4. Gelatinization and rheological properties of starch;Ai;Starch-Starke,2015

5. Rheology of potato starch chemically modified with microwave-assisted reactions;Staroszczyk;Lwt-Food Sci. Technol.,2013

Cited by 54 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

1. Effect of packaging and storage conditions on the pasting and functional properties of pretreated yellow-fleshed cassava flour;Applied Food Research;2024-12

2. An efficient approach for the preparation of branched starch through thermophilic glycogen branching enzyme modification;Food Hydrocolloids;2024-11

3. A review of recent advances in starch derived bionanocomposites for food packaging applications;Nano-Structures & Nano-Objects;2024-09

4. Rheological properties of indica rice determined by starch structure related enzymatic activities during after-ripening;International Journal of Biological Macromolecules;2024-06

5. Enzymatic modification lowers syneresis in corn starch gels during freeze–thaw cycles through 1,4-α-glucan branching enzyme;International Journal of Biological Macromolecules;2024-06

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3