Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch-Reference-Cited by-同舟云学术

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Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch

Published:2022-10 Issue: Volume:15 Page:100432
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Chen Nan,Wang Qing,Wang Mu-Xuan,Li Ning-yang,Briones Annabelle V.,Cassani L.,Prieto M.A.,Carandang Maricar B.,Liu Chao,Gu Chun-Mei,Sun Jin-Yue

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference41 articles.

1. Gelatinization and rheological properties of starch;Ai;Starch - Stärke,2015

2. Understanding Starch Structure and Functionality;Ai,2018

3. Effect of high pressure on the structure of potato starch;Błaszczak;Carbohydrate Polymers,2005

4. Effect of amylose:Amylopectin ratio and rice bran addition on starch films properties;Cano;Carbohydrate Polymers,2014

5. Effect of frying on the pasting and rheological properties of normal maize starch;Chen;Food Hydrocolloids,2018

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3. Physicochemical properties of starch of four varieties of native potatoes;Heliyon;2024-08

4. Enhancing mucoadhesion: Exploring rheological parameters and texture profile in starch solutions, with emphasis on micro-nanofiber influence;International Journal of Biological Macromolecules;2024-08

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