Comparison Study of DBD Plasma Combined with E-Beam Pre- and Post-treatment on the Structural-Property Improvement of Chinese Yam Starch-Reference-Cited by-同舟云学术

Comparison Study of DBD Plasma Combined with E-Beam Pre- and Post-treatment on the Structural-Property Improvement of Chinese Yam Starch

Published:2023-03-23 Issue:10 Volume:16 Page:2287-2303
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Liang Wei,Liu Xinyue,Zheng Jiayu,Zhao Wenqing,Zheng Yue,Ge Xiangzhen,Shen Huishan,Ospankulova Gulnazym,Muratkhan Marat,Zhainagul Kh Kakimova,Li Wenhao

Funder

National Key R&D Program Subproject of China

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-023-03024-1.pdf

Reference34 articles.

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2. Bello-Perez, L. A., Flores-Silva, P. C., Agama-Acevedo, E., & Tovar, J. (2020). Starch digestibility: Past, present, and future. Journal of the Science of Food and Agriculture, 100(14), 5009–5016. https://doi.org/10.1002/jsfa.8955

3. BeMiller, J. N., & Huber, K. C. (2015). Physical modification of food starch functionalities. Annual Review of Food Science and Technology, 6, 19–69. https://doi.org/10.1146/annurev-food-022814-015552

4. Chaiwat, W., Wongsagonsup, R., Tangpanichyanon, N., Jariyaporn, T., Deeyai, P., Suphantharika, M., … Dangtip, S. (2016). Argon plasma treatment of tapioca starch using a semi-continuous downer reactor. Food and Bioprocess Technology, 9(7), 1125–1134. https://doi.org/10.1007/s11947-016-1701-6

5. Chakraborty, I., & N, P., Mal, S. S., Paul, U. C., Rahman, M. H., & Mazumder, N. (2022). An insight into the gelatinization properties influencing the modified starches used in food industry: A review. Food and Bioprocess Technology, 15(6), 1195–1223. https://doi.org/10.1007/s11947-022-02761-z

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