Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches-Reference-Cited by-同舟云学术

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Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches

Published:2019-05-08 Issue:7 Volume:12 Page:1144-1156
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Bitik Ayse,Sumnu Gulum^ORCID,Oztop Mecit

Funder

Orta Doğu Teknik Üniversitesi

Publisher

Springer Science and Business Media LLC

Subject

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

Link

http://link.springer.com/content/pdf/10.1007/s11947-019-02264-4.pdf

Reference40 articles.

1. Aguilera, Y., Esteban, R. M., Benítez, V., Mollá, E., & Martín-Cabrejas, M. A. (2009). Starch, functional properties, and microstructural characteristics in chickpea and lentil as affected by thermal processing. Journal of Agricultural and Food Chemistry, 57(22), 10682–10688. https://doi.org/10.1021/jf902042r .

2. Ahmeda, J., Thomasa, L., Tahera, A., & Joseph, A. (2016). Impact of high pressure treatment on functional, rheological, pasting, and structural properties of lentil starch dispersions. Carbohydrate Polymers, 152, 639–647. https://doi.org/10.1016/j.carbpol.2016.07.008 .

3. Arp, C. G., Correa, M. J., & Ferrero, C. (2018). Rheological and microstructural characterization of wheat dough formulated with high levels of resistant starch. Food and Bioprocess Technology, 11(6), 1149–1163.

4. Botosoa, E. P., Chèné, C., Blecker, C., & Karoui, R. (2015). Nuclear magnetic resonance, thermogravimetric and differential scanning calorimetry for monitoring changes of sponge cakes during storage at 20 °C and 65% relative humidity. Food and Bioprocess Technology, 8(5), 1020–1031. https://doi.org/10.1007/s11947-014-1467-7 .

5. Carmona-García, R., Bello-Pérez, L. A., Aguirre-Cruz, A., Aparicio-Saguilán, A., Hernández-Torres, J., & Alvarez-Ramirez, J. (2016). Effect of ultrasonic treatment on the morphological, physicochemical, functional, and rheological properties of starches with different granule size. Starch/Staerke, 68(9–10), 972–979. https://doi.org/10.1002/star.201600019 .

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