The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch-Reference-Cited by-同舟云学术

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The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch

Published:2021-07 Issue: Volume:349 Page:129159
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ge Xiangzhen,Shen Huishan,Su Chunyan,Zhang Bo,Zhang Qian,Jiang Hao,Li Wenhao

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Modification of starch using low pressure radio frequency air plasma;Banura;LWT – Food Science and Technology,2018

2. Multi-scale structure and physicochemical properties of highland barley starch following dry heat treatment;Bian;Food science,2020

3. Structural characteristics and rheological properties of plasma-treated starch;Bie;Innovative Food Science and Emerging Technologies,2016

4. Characterization of starch by size-exclusion chromatography: The limitations imposed by shear scission;Cave;Biomacromolecules,2009

5. Effect of hydrocolloids and dry heat modification on physicochemical, thermal, pasting and morphological characteristics of cassava (Manihot esculenta) starch;Chandanasree;Food Hydrocolloids,2016

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