Characterization of Physicochemical Properties of Hypochlorite Oxidized Starches and Their Suitability for Making Starch Noodles-Reference-Cited by-同舟云学术

Characterization of Physicochemical Properties of Hypochlorite Oxidized Starches and Their Suitability for Making Starch Noodles

Published:2022-12-16 Issue:3-4 Volume:75 Page:2200212
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Shi Runjie¹,Tang Ning¹^ORCID,Zhang Xiaojun¹,Cheng Yongqiang¹

Affiliation:

1. College of Food Science and Nutritional Engineering China Agricultural University Beijing Key Laboratory of Functional Food from Plant Resources Beijing 100083 China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202200212

Reference39 articles.

1. Structure-function relationships of starch components

2. A review of structural transformations and properties changes in starch during thermal processing of foods

3. Improving starch for food and industrial applications

4. Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products

5. Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving

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