Supramolecular structure and technofunctional properties of starch modified by high hydrostatic pressure (HHP): A review-Reference-Cited by-同舟云学术

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Supramolecular structure and technofunctional properties of starch modified by high hydrostatic pressure (HHP): A review

Published:2022-09 Issue: Volume:291 Page:119609
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Dominguez-Ayala Jaime E.,Soler Adrian,Mendez-Montealvo Guadalupe,Velazquez Gonzalo

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference76 articles.

1. High-pressure processing in inactivation of Salmonella spp. in food products;Agregán;Trends in Food Science & Technology,2021

2. Native tapioca starch as a potential thickener for fruit fillings. Evaluation of mixed models containing low-methoxyl pectin;Agudelo;Food Hydrocolloids,2014

3. Rheological, structural and functional properties of high-pressure treated quinoa starch in dispersions;Ahmed;Carbohydrate Polymers,2018

4. Modification of resistant starch nanoparticles using high-pressure homogenization treatment;Apostolidis;Food Hydrocolloids,2020

5. Production of resistant starch from rice by dual autoclaving-retrogradation treatment: Invitro digestibility, thermal and structural characterization;Ashwar;Food Hydrocolloids,2016

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1. How does high hydrostatic pressure treatment improve the esterification of quinoa (Chenopodium quinoa Willd.) starch?;Food Chemistry;2025-01

2. Combined effects of high hydrostatic pressure and pulsed electric fields on quinoa starch: Analysis of microstructure, morphology, thermal, and pasting properties;Food Chemistry;2024-12

3. Exploring the remarkable effects of microwave treatment on starch modification: From structural evolution to changed physicochemical and digestive properties;Carbohydrate Polymers;2024-11

4. Effect of temperature and physical modification on Nutritional Composition and Functional properties of Cassava, Banana and Corn starches;Journal of Food Measurement and Characterization;2024-09-13

5. Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications;Carbohydrate Polymers;2024-09

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