Influence of sodium alginate on the gelatinization, rheological, and retrogradation properties of rice starch-Reference-Cited by-同舟云学术

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Influence of sodium alginate on the gelatinization, rheological, and retrogradation properties of rice starch

Published:2021-08 Issue: Volume:185 Page:708-715
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Yang Kai,Luo Xiaohu,Zhai Yuheng,Liu Jie,Chen Kaihe,Shao Xingfeng,Wu Xiping,Li Yanan,Chen Zhengxing

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference42 articles.

1. Pasting and rheological properties of rice starch as affected by pullulan;Chen;Int. J. Biol. Macromol.,2014

2. An overview of global rice production, supply, trade, and consumption;Muthayya,2014

3. Carbohydrate chemistry for food scientists;Whistler;Food Aust.,2008

4. Rice starches. III. Structural aspects provide insight in amylopectin retrogradation properties and gel texture;Vandeputte;J. Cereal Sci.,2003

5. Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage;Yu;J. Cereal Sci.,2009

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5. Short‐range molecular order is the driving factor for starch digestibility and texture of alginate‐encapsulated rice beads;Journal of the Science of Food and Agriculture;2024-06-05

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