Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties-Reference-Cited by-同舟云学术

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Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties

Published:2020-05 Issue: Volume:99 Page:593-607
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Tao Yuan,Yan Bowen,Fan Daming,Zhang Nana,Ma Shenyan,Wang Liyun,Wu Yejun,Wang Mingfu,Zhao Jianxin,Zhang Hao

Funder

Natural Science Foundation of Jiangsu Province-Outstanding Youth Foundation

National Natural Science Foundation of China

National “Thirteenth Five-Year” Plan for Science & Technology

National First-class Discipline Program of Food Science and Technology

“Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province” Program

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference100 articles.

1. Dielectric properties of Indian Basmati rice flour slurry;Ahmed;Journal of Food Engineering,2007

2. Dielectric properties of potato puree in microwave frequency range as influenced by concentration and temperature;Ahmed;International Journal of Food Properties,2009

3. Effect of high-pressure on calorimetric, rheological and dielectric properties of selected starch dispersions;Ahmed;Carbohydrate Polymers,2014

4. Dielectric properties of microwave-baked cake and its constituents over a frequency range of 0.915–2.450 GHz;Al-Muhtaseb;Journal of Food Engineering,2010

5. Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes;Alifakı;Journal of Food Science & Technology,2017

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