Unraveling the regulating mechanisms of moisture content in the puffing of sweet potato starch gel-Reference-Cited by-同舟云学术

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Unraveling the regulating mechanisms of moisture content in the puffing of sweet potato starch gel

Published:2023-04 Issue: Volume:233 Page:123490
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

He Yonglin,Ye Fayin,Zhang Zehua,Zou Yiyuan,Li Sheng,Chen Jia,Zhao Guohua

Funder

National Natural Science Foundation of China

Southwest University

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference33 articles.

1. A review of structural transformations and properties changes in starch during thermal processing of foods;Wang;Food Hydrocoll.,2021

2. Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours;Mariotti;J. Cereal Sci.,2006

3. Effects of particle size and moisture content of maize grits on physical properties of expanded snacks;Sharifi;J. Texture Stud.,2021

4. Coupled multiphase transport, large deformation and phase transition during rice puffing;Gulati;Chem. Eng. Sci.,2016

5. Effect of sand frying-triggered puffing on the multi-scale structure and physicochemical properties of cassava starch in dry gel;He;Biomolecules,2021

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1. Mung Bean Starch and Mung Bean Starch Sheet Jelly: NaCl-Based Characteristics Variation;Foods;2023-12-13

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