Concepedia

Deciphering the structure-function-quality improvement role of starch gels by wheat bran insoluble dietary fibers obtained from different fermentation patterns and its potential mechanisms

Wei Liang, Wenqing Zhao, Qian Lin, Xinyue Liu, Jie Zeng, Haiyan Gao, Wenhao Li

Food Chemistry · 2024 · 14 citations · 29 references

DOI

Concepts

References

29

Effect of rice protein on the water mobility, water migration and microstructure of rice starch during retrogradation

Yifu Zhang, Cheng Chen, Yue Chen et al. · Food Hydrocolloids · 2019 · 259 citations

, , +16

Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran

Huimin Zhao, Xiao‐Na Guo, Ke‐Xue Zhu · Food Chemistry · 2016 · 235 citations

, , +13

Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation

Xinbo Zhuang, Xiping Jiang, Hengyue Zhou et al. · Carbohydrate Polymers · 2019 · 207 citations

, , +14

Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl

Jie Yu, Yong Wang, Dong Li et al. · Food Hydrocolloids · 2021 · 180 citations

, , +14

Mechanistic studies of starch retrogradation and its effects on starch gel properties

Xia Liu, Chen Chao, Jinglin Yu et al. · Food Hydrocolloids · 2021 · 174 citations

, , +15