[4] Yubao Guo, Kang Tu, Weirong Cai et al. Journal of Agricultural and Food Chemistry, 61, 185(2013).

[6] B Suzuki L, P Resurreccion A, M Villareal R et al. Starch-Starke, 26, 88(2010).

[8] Lianjing Xue, Yang Chen, Pingzhang Li. Journal of Food Science, 81, 2337(2016).

[10] Tran Khang N, Witt Torsten, Gidley Michael J et al. Food Chemistry, 253, 221(2018).

[12] Z Zhou, K Robards, S Helliwell et al. Food Research International, 43, 709(2010).

[17] W Ellepola S, L Phillips D, M Choi S et al. Journal of Cereal Science, 43, 85(2005).

[18] Y Li-Chan E C. Trends in Food Science & Technology, 71, 361(1996).

[19] F Zou Y, H Shao J, L Xu X et al. Food Research International, 44, 2955(2011).

[21] K Tu, Y Guo, M Diao et al. International Journal of Food Properties, 20, S2969(2018).