Impact of superheated steam on the moisture transfer, structural characteristics and rheological properties of wheat starch-Reference-Cited by-同舟云学术

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Impact of superheated steam on the moisture transfer, structural characteristics and rheological properties of wheat starch

Published:2022-01 Issue: Volume:122 Page:107089
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ma Yongshuai^ORCID,Zhang Huang,Jin Yamei,Xu Dan,Xu Xueming

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Foundation for Innovative Research Groups of the National Natural Science Foundation of China

Major Scientific and Technological Innovation Project of Shandong Province

Shandong Province Department of Science and Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference38 articles.

1. Approved methods of the American association of cereal chemists;AACC International,2000

2. Recent developments in superheated steam processing of foods-A review;Alfy;Critical Reviews in Food Science and Nutrition,2016

3. Wheat dough imitating artificial dough system based on hydrocolloids and glass beads;Brandner;Journal of Food Engineering,2018

4. Decontamination of food products with superheated steam;Cenkowski;Journal of Food Engineering,2007

5. Effects of fractionation and heat-moisture treatment on structural changes and digestibility of debranched waxy maize starch;Chang;Food Hydrocolloids,2020

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1. Effect of superheated steam treatment on rice starch: study on in vitro digestibility and morphostructural, thermal and functional changes;Journal of Food Measurement and Characterization;2024-07-14

2. Effect of heat treatment at low moisture on the increase of resistant starch content in Araucaria angustifolia seed starch;Food Hydrocolloids;2024-05

3. The Multiscale Structural Properties and In‐Vitro Digestibility of High Amylose Corn Starch During Autoclaving‐Cooling Treatment;Starch - Stärke;2024-04-24

4. Effects of frying on the surface oil absorption of wheat, potato, and pea starches;International Journal of Biological Macromolecules;2024-04

5. Physicochemical properties, in vitro digestibility, and pH-dependent release behavior of starch–steviol glycoside composite hydrogels;Food Chemistry;2024-02

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