Unlocking the Potential of Corn Flour: A Study on the Multidimensional Effects of Ball Milling
Author:
Funder
National Key Research and Development Program of China
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03452-7.pdf
Reference47 articles.
1. Ahmed, J., Thomas, L., & Arfat, Y. A. (2019). Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size. Food Research International, 116, 302–311. https://doi.org/10.1016/j.foodres.2018.08.039.
2. An, N., Li, D., Wang, L., & Wang, Y. (2023). Microwave irradiation of corn kernels: Effects on structural, thermal, functional and rheological properties of corn flour. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2023.108939
3. Asmeda, R., Noorlaila, A., & Norziah, M. H. (2016). Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour. Food Chemistry, 191, 45–51. https://doi.org/10.1016/j.foodchem.2015.05.095.
4. Blanchard, C., Laboure, H., Verel, A., & Champion, D. (2012). Study of the impact of wheat flour type, flour particle size and protein content in a cake-like dough: Proton mobility and rheological properties assessment. Journal of Cereal Science, 56(3), 691–698. https://doi.org/10.1016/j.jcs.2012.08.005.
5. Clark, A. H. (1991). Structural and mechanical properties of biopolymer gels. In E. Dickinson (Ed.), Food polymers, gels and colloids (pp. 322–338). Woodhead Publishing.
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