Impact of plasma-activated water on the supramolecular structure and functionality of small and large starch granules-Reference-Cited by-同舟云学术

Impact of plasma-activated water on the supramolecular structure and functionality of small and large starch granules

Published:2023-12 Issue: Volume:253 Page:127083
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Flores-Silva Pamela C.,Ramírez-Vargas Eduardo,Palma-Rodriguez Heidi,Neira-Velazquez Guadalupe,Hernandez-Hernandez Ernesto,Mendez-Montealvo Guadalupe,Sifuentes-Nieves Israel

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference38 articles.

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2. Insights on the acid hydrolysis of achira (Canna edulis) starch: Crystalline and double-helical structure changes impacting functionality;Mendez-Montealvo;LWT.,2022

3. Starch granule size: does it matter?;Li;Crit Rev Food Sci Nutr.,2021

4. Starch structure and nutritional functionality – past revelations and future prospects;Junejo;Carbohydr Polym.,2022

5. Effect of native starch granule size on susceptibility to amylase hydrolysis;Qi;Starch/Staerke.,2016

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1. Plasma-activated water (PAW) and annealing for the modification of potato starch: Effects on sorption isotherms, thermodynamic and gelatinization kinetics of potato starch;Innovative Food Science & Emerging Technologies;2024-10

2. In situ starch and water modification using atmospheric plasma: Structure, functionality and in vitro digestibility;Food Bioscience;2024-10

3. Effect of plasma-activated water on the supramolecular structure and techno-functional properties of starch: A review;Food Chemistry;2024-10

4. Dynamic development of changes in multi-scale structure during grain filling affect gelatinization properties of rice starch;Carbohydrate Polymers;2024-10

5. Effects of incubation time of plasma activated water (PAW) combined with annealing for the modification of functional properties of potato starch;Food Bioscience;2024-06