相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Structural characteristics of tamarind seed polysaccharides treated by high-pressure homogenization and their effects on physicochemical properties of corn starch
Fan Xie et al.
CARBOHYDRATE POLYMERS (2021)
High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin
Fan Xie et al.
FOOD HYDROCOLLOIDS (2021)
Ultrasonic treatment at different pH values affects the macromolecular, structural, and rheological characteristics of citrus pectin
Jing-Kun Yan et al.
FOOD CHEMISTRY (2021)
Effects of structural and conformational characteristics of citrus pectin on its functional properties
Chun Wang et al.
FOOD CHEMISTRY (2021)
Impact of pectin characteristics on lipid digestion under simulated gastrointestinal conditions: Comparison of water-soluble pectins extracted from different sources
Mo Zhou et al.
FOOD HYDROCOLLOIDS (2021)
Physicochemical and macromolecule properties of RG-I enriched pectin from citrus wastes by manosonication extraction
Weiwei Hu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
RG- ? pectin affects the physicochemical properties and digestibility of potato starch
Xiuxiu Yin et al.
FOOD HYDROCOLLOIDS (2021)
Effects of pectin and heat-moisture treatment on structural characteristics and physicochemical properties of corn starch
Yue Zhang et al.
FOOD HYDROCOLLOIDS (2021)
Rheological and microstructural properties of native cassava starch-low methoxyl pectin in a fruit filling gel system
Oni Yuliarti et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Pectic polysaccharides from purple passion fruit peel: A comprehensive study in macromolecular and conformational characterizations
Rui Guo et al.
CARBOHYDRATE POLYMERS (2020)
The structure-property relationships of acid- and alkali-extracted grapefruit peel pectins
Jiefen Cui et al.
CARBOHYDRATE POLYMERS (2020)
Emulsifying properties of pectic polysaccharides obtained by sequential extraction from black tomato pomace
Wei Zhang et al.
FOOD HYDROCOLLOIDS (2020)
A high methyl ester pectin polysaccharide from the root bark of Aralia elata: Structural identification and biological activity
Yong-Gang Xia et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Study on structure characterization of pectin from the steamed ginseng and the inhibition activity of lipid accumulation in oleic acid-induced HepG2 cells
Lili Jiao et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Low and high methoxyl pectin lowers on structural change and digestibility of fried potato starch
Wenhui Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
A comparative study on texture, gelatinisation, retrogradation and potential food application of binary gels made from selected starches and edible gums
Jiaxu Liu et al.
FOOD CHEMISTRY (2019)
Effects of konjac glucomannan on pasting and rheological properties of corn starch
Shuping Ma et al.
FOOD HYDROCOLLOIDS (2019)
Pectins from cashew apple fruit (Anacardium occidentale): Extraction and chemical characterization
Camila Silva Tamiello-Rosa et al.
CARBOHYDRATE RESEARCH (2019)
Study on retrogradation of maize starch-flaxseed gum mixture under various storage temperatures
Meiqin Feng et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Effects of high hydrostatic pressure and high pressure homogenization processing on characteristics of potato peel waste pectin
Fan Xie et al.
CARBOHYDRATE POLYMERS (2018)
Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch
Bao Zhang et al.
FOOD CHEMISTRY (2018)
Extraction and characterization of RG-I enriched pectic polysaccharides from mandarin citrus peel
Hua Zhang et al.
FOOD HYDROCOLLOIDS (2018)
Comparative Study on the Cryoprotective Effects of Three Recombinant Antifreeze Proteins from Pichia pastoris GS115 on Hydrated Gluten Proteins during Freezing
Mei Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage
Long Chen et al.
FOOD CHEMISTRY (2017)
Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios
Rui Liu et al.
FOOD CHEMISTRY (2017)
Investigation on the influence of pectin structures on the pasting properties of rice starch by multiple regression
Shun-Jing Luo et al.
FOOD HYDROCOLLOIDS (2017)
Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles
Xue-Feng Zhu et al.
FOOD HYDROCOLLOIDS (2017)
Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme
Wenwen Li et al.
FOOD CHEMISTRY (2016)
Comparing the effects of sucrose and glucose on functional properties of pregelatinized maize starch
Sara Hedayati et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
Effect of pullulan on the short-term and long-term retrogradation of rice starch
Long Chen et al.
CARBOHYDRATE POLYMERS (2015)
Effect of degradation methods on the structural properties of citrus pectin
Lifen Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Pectin extracted from apple pomace and citrus peel by subcritical water
Xin Wang et al.
FOOD HYDROCOLLOIDS (2014)
Effect of heating-cooling on rheological properties of tapioca starch paste with and without xanthan gum
Prawta Chantaro et al.
FOOD HYDROCOLLOIDS (2013)
Pasting properties, texture profile and stress-relaxation behavior of wheat starch/dietary fiber systems
Onder Yildiz et al.
FOOD RESEARCH INTERNATIONAL (2013)
Thermal and rheological properties of tapioca starch gels with and without xanthan gum under cold storage
Rungnaphar Pongsawatmanit et al.
JOURNAL OF FOOD ENGINEERING (2013)
Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin
Lifen Zhang et al.
ULTRASONICS SONOCHEMISTRY (2013)
The effect of rice aging on the freeze-thaw stability of rice flour gels
Wattinee Katekhong et al.
CARBOHYDRATE POLYMERS (2012)
Structural elucidation of rhamnogalacturonans from flaxseed hulls
Ke-Ying Qian et al.
CARBOHYDRATE RESEARCH (2012)
Influence of amylopectin structure on rheological and retrogradation properties of waxy rice starches
Harinder Singh et al.
JOURNAL OF CEREAL SCIENCE (2012)
EFFECTS OF LOW- AND ULTRALOW-TEMPERATURE FREEZING ON RETROGRADATION AND TEXTURAL PROPERTIES OF RICE STARCH GEL DURING STORAGE
Shifeng Yu et al.
JOURNAL OF TEXTURE STUDIES (2012)
Freeze-thaw stability of lecithin and modified starch-based nanoemulsions
Francesco Donsi et al.
FOOD HYDROCOLLOIDS (2011)
Rhamnogalacturonan I domains from ginseng pectin
Li Yu et al.
CARBOHYDRATE POLYMERS (2010)
Molecular mass and chain conformations of Rhizoma Panacis Japonici polysaccharides
Zhiping Huang et al.
CARBOHYDRATE POLYMERS (2009)
Effect of different β-glucans on the gelatinisation and retrogradation of rice starch
Rawiwan Banchathanakij et al.
FOOD CHEMISTRY (2009)
Characters of rice starch gel modified by gellan, carrageenan, and glucomannan: A texture profile analysis study
Min Huang et al.
CARBOHYDRATE POLYMERS (2007)
分享论文
