High-energy alkaline milling as a potential physical and chemical cornstarch ecofriendly treatment to produce nixtamalized flours-Reference-Cited by-同舟云学术

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High-energy alkaline milling as a potential physical and chemical cornstarch ecofriendly treatment to produce nixtamalized flours

Published:2020-12 Issue: Volume:164 Page:3429-3437
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Amador-Rodríguez Karla Yuritzi,Silos-Espino Héctor,Perales-Segovia Catarino,Flores-Benitez Silvia,Valera-Montero Luis L.,Martínez-Bustos Fernando

Funder

CONACYT

TecNM-ITEL

CINVESTAV Unidad Querétaro

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference49 articles.

1. Improving starch for food and industrial applications;Jobling;Curr. Opin. Plant Biol.,2004

2. Incidence of milling energy on dry-milling attributes of rice starch modified by planetary ball milling;González;Food Hydrocoll.,2018

3. Effect of ball-milling on the physicochemical properties of maize starch;Li;Biotechnol. Reports,2014

4. Some properties of corn starches II: physicochemical, gelatinization, retrogradation, pasting and gel textural properties;Sandhu;Food Chem.,2007

5. Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillas;Flores-Farías;J. Sci. Food Agric.,2000

Cited by 5 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. Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications;Carbohydrate Polymers;2024-09

2. Properties of pyrodextrinization corn starch and their inhibitory effect on the retrogradation of fresh rice noodles;International Journal of Biological Macromolecules;2024-02

3. Improving plasticity of kaolins by high-energy milling for use in porcelain tile compositions;Open Ceramics;2022-06

4. Nutrient composition, starch microstructure and thermal properties, and in vitro availability of selected minerals of nixtamalized Philippine quality protein maize variety IPB Var 6 and the production of healthy loaf bread using nixtamalized corn–wheat flour blends;Journal of Food Processing and Preservation;2022-05-03

5. Effect of pretreatments and drying methods in the quality attributes of fortified yam flour (Dioscorea rotundata);Food Science and Technology;2022

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