Thermal properties of different types of starch: A review-Reference-Cited by-同舟云学术

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Thermal properties of different types of starch: A review

Published:2022-11-02 Issue: Volume: Page:1-24
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Yashini M.¹,Khushbu S.²,Madhurima N.¹,Sunil C. K.¹^ORCID,Mahendran R.³^ORCID,Venkatachalapathy N.¹^ORCID

Affiliation:

1. Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India

2. University of Hohenheim, Stuttgart, Germany

3. Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2141680

Reference157 articles.

1. Functional properties and retrogradation behaviour of native and chemically modified starch of mucuna bean (Mucuna pruriens)

2. Effect of different banana pseudostem parts on their starch yield, morphology and thermal properties

3. Effect of heat-moisture treatment on the thermal, structural and morphological properties of Quinoa starch

4. Effects of cooking temperature and time on the color, morphology, crystallinity, thermal properties, starch-lipid complexes formation and rheological properties of roux

5. Acid thinned jicama and maize starches as fat substitute in stirred yogurt

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4. Exploring the potential of browntop millet (Urochloa ramosa) starch: Physicochemical, morphological, thermal and rheological properties across four cultivars;International Journal of Biological Macromolecules;2024-10

5. Exploring novel frontiers of advancements in purple yam (Dioscorea alata L.) starch extraction, modification, characterization, applications in food and other industries;Measurement: Food;2024-09

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