Improvement in Freeze‐Thaw Stability of Rice Starch by Soybean Protein Hydrolysates‐Xanthan Gum Blends and its Mechanism

IF 2.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Starch-starke Pub Date : 2021-11-10 DOI:10.1002/STAR.202100193

Yunmei Luo, Hao Cheng, L. Niu, Jianhui Xiao

引用次数: 3

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大豆蛋白水解物-黄原胶共混物对大米淀粉冻融稳定性的改善及其机理

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Starch-starke 工程技术-食品科技

CiteScore

4.70

自引率

13.00%

发文量

184

审稿时长

1.0 months

期刊介绍： The journal aims to be the premier point of reference for modern starch and non-starch carbohydrate related research and knowledge, having evolved from a focus on traditional processing of starches and their industrial applications. The journal accepts research papers, reviews, notes, and letters to the Editor across the breadth of starch and no-starch carbohydrates research and utilization. The key areas of focus are i) biosynthesis and modification, ii) nutrition (food and drinks, feed and clinical nutrition), and iii) biomedical. Authors are encouraged to submit new research findings within these areas and benefit from reading other articles within their field of interest. Starch and non-starch carbohydrates related biosynthesis and modification work accepted for submission to the journal includes: genotype specific variation; structure and properties of biosynthetic enzymes; influence of the environment on starch biosynthesis; mutations (including GM crops); development of α-glucan structures and their interactions; biosynthesis and interactions of non-glucans within (and associated with) starches (proteins and lipids); granule structure and architecture; chemical, biochemical, and physical modification; investigative techniques; and effects of storage upon starch structure.