Effect of glyceryl monopalmitate on the gelatinization, rheological and retrogradation properties of <i>Japonica</i> rice starch
The addition of GMP can influence the gelatinization properties, rheological properties and retrogradation characteristics of JS, and the formation of JS-GMP complex could improve the quality and storage stability of starch gel, which provides ideas for the quality control of starch-based food. © 2024 Society of Chemical Industry.
Authors
- Guoqiang Liu (ORCID: https://orcid.org/0000-0003-4490-9550)
- Yuexi Yang (ORCID: https://orcid.org/0000-0002-7910-8967)
- Zihao Zhang (ORCID: https://orcid.org/0000-0001-5106-2656)
- Min Tao (ORCID: https://orcid.org/0000-0002-5209-6062)
- Hongmei Xu
- Zhenyu Gu
Institutions
- Jiaxing University (CN)
- Zhejiang Gongshang University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-10-25
- DOI
- https://doi.org/10.1002/jsfa.13965
- Citations
- 4
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 1.24
Funders
- Department of Education of Zhejiang Province
- Jiaxing University
- Natural Science Foundation of Zhejiang Province