Evaluation of dual modification by high hydrostatic pressure and annealing on the physicochemical properties of bean starch-Reference-Cited by-同舟云学术

Evaluation of dual modification by high hydrostatic pressure and annealing on the physicochemical properties of bean starch

Published:2024-02 Issue: Volume:177 Page:113877
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Almeida Raphael Lucas Jacinto,Santos Newton Carlos,Feitoza João Vítor Fonseca,Muniz Cecilia Elisa Sousa,Eduardo Raphael da Silva,Freire Vitoria de Andrade,de Alcântara Ribeiro Victor Herbert,de Alcântara Silva Virgínia Mirtes,de Almeida Mota Mércia Mélo,de Assis Cavalcante Josilene,de Almeida Silva Rebeca,da Costa Gilsandro Alves,de Figueiredo Maria José,Ribeiro Celene Ataide Cordeiro

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference79 articles.

1. Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry;Abegunde;Food Hydrocolloids,2013

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

3. Physicochemical proper- ties, modifications and applications of starches from different botanical sources;Alcázar-Alay;Food Science and Technology,2015

4. Influence of enzymatic hydrolysis on the properties of red rice starch;Almeida;International Journal of Biological Macromolecules,2019

5. Effects of hydrothermal pretreatments on thermodynamic and technological properties of red bean starch;Almeida;Journal of Food Process Engineering,2022

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. 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