Effects of incubation time of plasma activated water (PAW) combined with annealing for the modification of functional properties of potato starch
Author:
Funder
European Cooperation in Science and Technology
Publisher
Elsevier BV
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Cited by 2 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. Plasma-activated water (PAW) and annealing for the modification of potato starch: Effects on sorption isotherms, thermodynamic and gelatinization kinetics of potato starch;Innovative Food Science & Emerging Technologies;2024-10
2. Effect of plasma-activated water on the quality of wheat starch gel-forming 3D printed samples;International Journal of Biological Macromolecules;2024-08
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