Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems-Reference-Cited by-同舟云学术

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Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems

Published:2021-05 Issue: Volume:344 Page:128700
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Qingfa,Li Limin,Zheng Xueling^ORCID

Funder

National Modern Agriculture Industry Technology System

Special Fund for Henan Agriculture Research System

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference119 articles.

1. Physicochemical characterization of modified lotus seed starch obtained through acid and heat moisture treatment;Ali;Food Chemistry,2020

2. Structural and physicochemical properties of heat moisture treated and citric acid modified acha and iburu starches;Alimi;Food Hydrocolloids,2018

3. Impact of heat-moisture treatment on rice starch, applied directly in grain paddy rice or in isolated starch;Arns;LWT - Food Science and Technology,2015

4. Characterization of modified pearl millet (Pennisetum typhoides) starch;Balasubramanian;J Food Sci Technol,2014

5. Organic amaranth starch: A study of its technological properties after heat-moisture treatment;Bet;Food Chemistry,2018

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