Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Kaihe Chen"'
Autor:
Yuheng Zhai, Jiali Xing, Xiaohu Luo, Hao Zhang, Kai Yang, Xingfeng Shao, Kaihe Chen, Yanan Li
Publikováno v:
Foods, Vol 10, Iss 10, p 2419 (2021)
In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS signifi
Externí odkaz:
https://doaj.org/article/6174caf9bf014c458e04c3296e92f86c
Autor:
Kai Yang, Kaihe Chen, Zhengxing Chen, Xiaohu Luo, Yanan Li, Xiping Wu, Jie Liu, Xingfeng Shao, Yuheng Zhai
Publikováno v:
International Journal of Biological Macromolecules. 185:708-715
Adding hydrocolloids into native starch is a secure and effective method of physical modification. In this study, the effect of sodium alginate (AG) on the gelatinization, rheological, and retrogradation properties of rice starch (RS) was investigate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4884353aa21b95b8ed5adb28e419d38b
https://doi.org/10.1016/j.ijbiomac.2021.06.207
https://doi.org/10.1016/j.ijbiomac.2021.06.207
Autor:
Kaihe Chen, Kai Yang, Xingfeng Shao, Yuheng Zhai, Yanan Li, Xiaohu Luo, Jiali Xing, Hao Zhang
Publikováno v:
Foods
Foods, Vol 10, Iss 2419, p 2419 (2021)
Volume 10
Issue 10
Foods, Vol 10, Iss 2419, p 2419 (2021)
Volume 10
Issue 10
In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS signifi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9760d7e5f4a8d820dc18fe5e620cc542
http://europepmc.org/articles/PMC8536014
http://europepmc.org/articles/PMC8536014
