Thermal, rheological, and mechanical properties of normal corn and potato starch blends-Reference-Cited by-同舟云学术

Thermal, rheological, and mechanical properties of normal corn and potato starch blends

Published:2016-10-02 Issue:3 Volume:20 Page:611-622
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Fonseca-Florido Heidi A.¹,Hernández-Ávilab Juan²,Rodríguez-Hernández Adriana I.¹,Castro-Rosas Javier²,Acevedo-Sandoval Otilio A.¹,Chavarria-Hernández Norberto¹,Gómez-Aldapa Carlos A.²

Affiliation:

1. Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Rancho Universitario, Tulancingo de Bravo, Hidalgo, México

2. Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Básicas e Ingeniería, Carretera Pachuca, Mineral de la Reforma, México

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1171779

Reference29 articles.

1. Gel Textural Characteristics of Corn, Cassava and Yam Starch Blends: A Mixture Surface Response Methodology Approach

2. Morphological, thermal and rheological properties of starches from different botanical sources

3. The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review

4. Effects of relative granule size and gelatinization temperature on paste and gel properties of starch blends

5. Gelatinisation and Retrogradation Behaviour of Some Starch Mixtures

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Ultrasound-assisted starch hydrolyzing by alpha-amylase: Implementation of computational fluid dynamics, acoustic field determination, and rheology modeling;Ultrasonics Sonochemistry;2024-02

2. Structural, physicochemical, and pasting properties of native cassava (Manihot esculenta) and yam (Dioscorea alata) starch blends;Agronomía Colombiana;2023-12-31

3. The addition of crosslinked corn bran arabinoxylans with different gelling characteristics was associated with the pasting, rheological, structural, and digestion properties of corn starch;International Journal of Biological Macromolecules;2023-05

4. Enhancing the storage stability of Pickering emulsion using esterified buckwheat starch with improved structure and morphology;LWT;2022-05

5. Functional and nutritional properties of roasted semolina porridge with ghee and monoglyceride;Food Bioscience;2021-08