최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Food science and biotechnology, v.25 no.3, 2016년, pp.721 - 727
Fang, Sheng , Zuo, Xiao-Bo , Xu, Hua-Neng , Meng, Yue-Cheng , Liu, Yan-Mei
초록이 없습니다.
Int. J. Biol. Macromol. H Zhang 63 240 2014 10.1016/j.ijbiomac.2013.11.001 Zhang H, Liu Y, Zhou J, Wang J, Sun B. Amylopectin is the anti-fatigue ingredient in glutinous rice. Int. J. Biol. Macromol. 63: 240-243 (2014)
LWT-Food Sci. Technol. C Huang 43 849 2010 10.1016/j.lwt.2009.11.009 Huang C, Lai P, Chen I, Liu Y, Wang C. Effects of mucilage on the thermal and pasting properties of yam, taro, and sweet potato starches. LWT-Food Sci. Technol. 43: 849-855 (2010)
J. Cereal Sci. HJ Chung 43 353 2006 10.1016/j.jcs.2005.12.001 Chung HJ, Lim HS, Lim ST. Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch. J. Cereal Sci. 43: 353-359 (2006)
Carbohyd. Polym. JN BeMiller 86 386 2011 10.1016/j.carbpol.2011.05.064 BeMiller JN. Pasting, paste, and gel properties of starch-hydrocolloid combinations. Carbohyd. Polym. 86: 386-423 (2011)
Int. J. Food Eng. S Lee 10 849 2014 10.1515/ijfe-2014-0072 Lee S, Yoo B. Effect of sucrose addition on rheological and thermal properties of rice starch-gum mixtures. Int. J. Food Eng. 10: 849-856 (2014)
Food Hydrocolloid. PSK Chan 21 716 2007 10.1016/j.foodhyd.2007.02.001 Chan PSK, Chen JS, Ettelaie R, Law Z, Alevisopoulos S, Day E, Smith S. Study of the shear and extensional rheology of casein, waxy maize starch and their mixtures. Food Hydrocolloid. 21: 716-725 (2007)
LWT-Food Sci. Technol. S Ding 53 61 2013 10.1016/j.lwt.2013.01.031 Ding S, Yang J. The influence of emulsifiers on the rheological properties of wheat flour dough and quality of fried instant noodles. LWT-Food Sci. Technol. 53: 61-69 (2013)
Food Chem. L Stampfli 52 353 1995 10.1016/0308-8146(95)93281-U Stampfli L, Nersten B. Emulsifiers in bread making. Food Chem. 52: 353-360 (1995)
Food Hydrocolloid. E Turabi 22 305 2008 10.1016/j.foodhyd.2006.11.016 Turabi E, Sumnu G, Sahin S. Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food Hydrocolloid. 22: 305-312. (2008)
Starch-Stäerke D Yoo 57 310 2005 10.1002/star.200400390 Yoo D, Kim C, Yoo B. Steady and dynamic shear rheology of rice starchgalactomannan mixtures. Starch-Stäerke 57: 310-318 (2005)
Food Chem. R Banchathanakij 114 5 2009 10.1016/j.foodchem.2008.09.016 Banchathanakij R, Suphantharika M. Effect of different ß-glucans on the gelatinisation and retrogradation of rice starch. Food Chem. 114: 5-14 (2009)
Carbohyd. Polym. W Samutsri 87 1559 2012 10.1016/j.carbpol.2011.09.055 Samutsri W, Suphantharika M. Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids. Carbohyd. Polym. 87: 1559-1568 (2012)
Food Hydrocolloid. MJ Correa 31 383 2013 10.1016/j.foodhyd.2012.11.022 Correa MJ, Ferrero C, Puppo C, Brites C. Rheological properties of rice-locust bean gum gels from different rice varieties. Food Hydrocolloid. 31: 383-391 (2013)
Int. J. Biol. Macromol. L Chen 66 325 2014 10.1016/j.ijbiomac.2014.02.052 Chen L, Tong Q, Ren F, Zhu G. Pasting and rheological properties of rice starch as affected by pullulan. Int. J. Biol. Macromol. 66: 325-331 (2014)
Carbohyd. Polym. L Chen 115 415 2015 10.1016/j.carbpol.2014.09.006 Chen L, Ren F, Zhang Z, Tong Q, Rashed MMA. Effect of pullulan on the shortterm and long-term retrogradation of rice starch. Carbohyd. Polym. 115: 415-421 (2015)
Int. J. Pharm. A Szüts 433 1 2012 10.1016/j.ijpharm.2012.04.076 Szüts A, Szabó-Révész, P. Sucrose esters as natural surfactants in drug delivery systems-A mini-review. Int. J. Pharm. 433: 1-9 (2012)
Cereal Chem. PA Rao 69 613 1992 Rao PA, Nussinovitch A, Chinachoti P. Effects of selected surfactants on amylopectin recrystallization and on recoverability of bread crumb during storage. Cereal Chem. 69: 613-618 (1992)
Cereal Chem. A Barrett 79 806 2002 10.1094/CCHEM.2002.79.6.806 Barrett A, Cardello A, Maguire P, Richardson M, Kaletunc G, Lesher L. Effects of sucrose ester, dough conditioner, and storage temperature on long-term textural stability of shelf-stable bread. Cereal Chem. 79: 806-811 (2002)
J. Cereal Sci. K Addo 22 123 1995 10.1016/0733-5210(95)90041-1 Addo K, Slepak M, Akoh CC. Effects of sucrose fatty acid ester and blends on alveograph characteristics of wheat flour doughs. J. Cereal Sci. 22: 123-127 (1995)
Food Hydrocolloid. YC Meng 40 64 2014 10.1016/j.foodhyd.2014.02.004 Meng YC, Sun MH, Fang S, Chen J, Li YH. Effect of sucrose fatty acid esters on pasting, rheological properties and freeze-thaw stability of rice flour. Food Hydrocolloid. 40: 64-70 (2014)
Food Sci. Technol. Res. U T O k o H Tran 7 323 2001 10.3136/fstr.7.323 Tran U T, O kad ome H, Murata M, Homma S, O htsubo K. C omparison of Vietnamese and Japanese rice cultivars in terms of physicochemical properties. Food Sci. Technol. Res. 7: 323-330 (2001)
J. Cereal Sci. H Singh 56 367 2012 10.1016/j.jcs.2012.04.007 Singh H, Lin J, Huang W, Chang Y. Influence of amylopectin structure on rheological and retrogradation properties of waxy rice starches. J. Cereal Sci. 56: 367-373 (2012)
J. Cereal Sci. J Blazek 54 151 2011 10.1016/j.jcs.2011.02.014 Blazek J, Gilbert EP, Copeland L. Effects of monoglycerides on pasting properties of wheat starch after repeated heating and cooling. J. Cereal Sci. 54: 151-159 (2011)
Carbohyd. Polym. P Achayuthakan 71 9 2008 10.1016/j.carbpol.2007.05.006 Achayuthakan P, Suphantharika M. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum. Carbohyd. Polym. 71: 9-17 (2008)
Carbohyd. Polym. J Blazek 78 131 2009 10.1016/j.carbpol.2009.03.023 Blazek J, Copeland L. Effect of monopalmitin on pasting properties of wheat starches with varying amylose content. Carbohyd. Polym. 78: 131-136 (2009)
Cereal Chem. J Jane 76 629 1999 10.1094/CCHEM.1999.76.5.629 Jane J, Chen YY, Lee LF, McPherson AE, Wong KS, Radosavlijevic M, Kasemsuwan T. Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch. Cereal Chem. 76: 629-637 (1999)
Carbohyd. Polym. A Gunaratne 70 112 2007 10.1016/j.carbpol.2007.03.011 Gunaratne A, Ranaweera S, Corke H. Thermal, pasting, and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl ß-cyclodextrin. Carbohyd. Polym. 70: 112-122 (2007)
Carbohyd. Polym. B Wang 77 472 2009 10.1016/j.carbpol.2009.01.017 Wang B, Wang L, Li D, Özkan N, Li S, Mao Z. Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose. Carbohyd. Polym. 77: 472-481 (2009)
Carbohyd. Polym. A Tecante 40 221 1999 10.1016/S0144-8617(99)00057-0 Tecante A, Doublier JL. Steady flow and viscoelastic behavior of crosslinked waxy corn starch-?-carrageenan pastes and gels. Carbohyd. Polym. 40: 221-231 (1999)
J. Food Eng. B Wang 107 415 2011 10.1016/j.jfoodeng.2011.06.011 Wang B, Wang L, Li D, Zhou Y, Özkan N. Shear-thickening properties of waxy maize starch dispersions. J. Food Eng. 107: 415-423 (2011)
J. Agr. Food Chem. CG Biliaderis 39 833 1991 10.1021/jf00005a003 Biliaderis CG, Tonogai JR. Influence of lipids on the thermal and mechanical properties of concentrated starch gels. J. Agr. Food Chem. 39: 833-840 (1991)
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.