Methodology to predict the time-dependent storage modulus of starch suspensions during heating-Reference-Cited by-同舟云学术

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Methodology to predict the time-dependent storage modulus of starch suspensions during heating

Published:2021-04 Issue: Volume:113 Page:106463
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Jinsha,Desam Gnana Prasuna,Narsimhan Vivek,Narsimhan Ganesan

Funder

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference55 articles.

1. Gelatinization and rheological properties of starch;Ai;Starch - Stärke,2015

2. Swelling capacity of starch and its relationship to suspension viscosity - effect of cooking time, temperature and concentration;Bagley;Journal of Texture Studies,1982

3. Studies on starches of high amylose content .17. A review of current concepts;Banks;Stärke,1974

4. A mechanistic model for swelling kinetics of waxy maize starch suspension;Desam;Journal of Food Engineering,2018

5. Prediction of swelling behavior of crosslinked maize starch suspensions;Desam;Carbohydrate Polymers,2018

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1. Physicochemical properties and molecular structure of lotus seed starch;Carbohydrate Polymers;2023-04

2. Integrated design of micro-fibrous food with multi-materials fabricated by uniaxial 3D printing;Food Research International;2023-03

3. Modeling of the microwave heating-toasting time-related variables and characterization of non-isothermal rheological properties of floury and sweet specialty maize kernels;Applied Food Research;2022-06

4. Characterization of storage modulus of starch suspensions during the initial stages of pasting using Stokesian dynamics simulations;Food Hydrocolloids;2021-12

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