Modification of corn starch via innovative contactless thermal effect from induced electric field-Reference-Cited by-同舟云学术

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Modification of corn starch via innovative contactless thermal effect from induced electric field

Published:2021-03 Issue: Volume:255 Page:117378
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Xue Liping,Ma Yalu,Yang Na,Wei Haixiang

Funder

National Natural Science Foundation of China

Natural Science Foundation of Shandong Province

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference53 articles.

1. Retrogradation characteristics of pulse starches;Ambigaipalan;Food Research International,2013

2. Thermal characteristics of ohmically heated rice starch and rice flours;An;Journal of Food Science,2007

3. Morphological properties of acid-modified tapioca starch;Atichokudomchai;Starch‐Stärke,2000

4. Effect of storage time on the retrogradation of banana starch extrudate;Bello-Perez;Journal of Agricultural and Food Chemistry,2005

5. Physical modification of food starch functionalities;BeMiller;Annual Reviews of Food Science and Technology,2015

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1. 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

2. Effect of ethanol addition on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes;Food Chemistry;2024-09

3. Effects of plasma-activated water combined with ultrasonic treatment of corn starch on structural, thermal, physicochemical, functional, and pasting properties;Ultrasonics Sonochemistry;2024-08

4. Enhancement of the carboxymethylation of corn starch via induced electric field;Carbohydrate Polymers;2023-11

5. The effects of pulsed electric fields treatment on the structure and physicochemical properties of dialdehyde starch;Food Chemistry;2023-05

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