Concepedia

Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch

Cuidan Hou, Xiaohui Zhao, Mengqi Tian, Yulin Zhou, Runqiang Yang, Zhenxin Gu, Pei Wang

Food Chemistry · 2020 · 104 citations · 32 references

DOI

Concepts

References

32

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Hans Goesaert, Kristof Brijs, W. S. Veraverbeke et al. · Trends in Food Science & Technology · 2005 · 1K citations

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Form and functionality of starch

Les Copeland, Jaroslav Blaz̆ek, Hayfa Salman et al. · Food Hydrocolloids · 2008 · 940 citations

, , +9

Physical properties of amylose-monoglyceride complexes

A.‐C. Eliasson, N. Krog · Journal of Cereal Science · 1985 · 276 citations

, , +14

Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch

Bao Zhang, Bin Bai, Yi Pan et al. · Food Chemistry · 2018 · 260 citations

, , +15

Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch

Denglin Luo, Yun Li, Baocheng Xu et al. · Food Chemistry · 2017 · 208 citations

, , +8