Synergistic interaction of Auricularia auricula-judae polysaccharide with yam starch: effects on physicochemical properties and in vitro starch digestibility
활용도 Analysis
논문 Analysis
연구자 Analysis
저자
Rui Zhou
강윤한
제어번호
105960824
학술지명
Food Science and Biotechnology
권호사항
Vol.
27
No.
6
[
2018
]
발행처
한국식품과학회
발행처 URL
http://www.kosfost.or.kr
자료유형
학술저널
수록면
1579-1588
(
10쪽)
언어
English
출판년도
2018
등재정보
KCI등재
판매처
'
Synergistic interaction of Auricularia auricula-judae polysaccharide with yam starch: effects on physicochemical properties and in vitro starch digestibility' 의 참고문헌
Utilization of chemically modified pearl millet starches in preparation of custards with improved cold storage stability
Thermal and rheological properties of tapioca starch gels with and without xanthan gum under cold storage
The nontoxic mushroom Auricularia auricula contains a polysaccharide with anticoagulant activity mediated by antithrombin
The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility
The effect of freeze-thaw cycles on microstructure and physicochemical properties of four starch gels
Starch-galactomannan interaction: functionality and rheological aspects
Rheology of different hydrocolloids-rice starch blends. Effect of successive heatingcooling cycles
Rheological description of the interaction of xyloglucan and starches: effect of the amylose content in starches
RAPD molecular differentiation of the cultivated strains of the jelly mushrooms, Auricularia auricula and A polytricha
Preparation, physico-chemical characterization and biological activities of two modified starches from yam (Dioscorea opposita Thunb.)
Physicochemical, pasting and thermal properties of tuber starches as modified by guar gum and locust bean gum
Pasting, paste, and gel properties of starch–hydrocolloid combinations
Pasting properties of non-waxy rice starch-hydrocolloid mixtures
Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum
Nutritional assessment of yam (Dioscorea alata) tubers
Investigation of the interaction between sage seed gum and guar gum: steady and dynamic shear rheology
Interaction of barley b-Dglucanwith wheat starch: Effect on the pasting and rheological properties
Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability
Gelation mechanism of polysaccharide from Auricularia auricula-judae
Extension of a model for crosslinkingpolymer at the gel point
Evaluation of water soluble b-D-glucan from Auricularia auricula-judae as potential anti-tumor agent
Energy utilization and conservation in instant-pounded yam flour production
Effects of yellow mustard mucilage on functional and rheological properties of buckwheat and pea starches
Effects of iota-carrageenan on the rheological properties of starches
Effect of non-starch polysaccharides on the in vitro digestibility and rheological properties of rice starch gel
Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate
Construction of high strength hollow fibers by self-assembly of a stiff polysaccharide with short branches in water
Classification and measurement of nutritionally important starch fractions
Chemical properties of a polysaccharide purified from solid-state fermentation of Auricularia auricula and its biological activity as a hypolipidemic agent
Chemical and rheological properties of polysaccharides from fruit body of Auricularia auricula-judae
Characterization of Lentinus edodes b-glucan influcing the in vitro starch digestibility of wheat starch gel
Characterization of Auricularia auricula polysaccharides and its antioxidant properties in fresh and pickled product
Approved Method of the AACC
A rapid colorimetric procedure for estimating the amylose content of starches and flours
'
Synergistic interaction of Auricularia auricula-judae polysaccharide with yam starch: effects on physicochemical properties and in vitro starch digestibility'
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