Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch☆

By T. Funami, Y. Kataoka, T. Omoto, Yasunori Goto, Iwao Asai, K. Nishinari. 2005

310 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/e3904011566c86e82c77edc5a5228119778d5a18

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. E. Scholten
2. Leonard Sagis
3. S. Behera
4. Ramesh Ray

In Nutrition and Dietetics

1. E. Scholten
2. S. Behera
3. Ramesh Ray

In Plant Science

1. Leonard Sagis

Citations in the corpus

• Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids (2013, background): “Several authors have studied the effect of hydrocolloids on starch and found that some hydrocolloids are capable of limiting the gelatinization of the starch granules (Chaisawang & Suphantharika, 2006; Funami et al., 2005; Khanna & Tester, 2006; Krüger, Ferrero, & Zaritzky, 2003; Shi & BeMiller, 200”
• Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels (2011, background): “Funami et al. (2005) found that the ddition of KGM to wheat starch was highly effective in increasing eak viscosity.”