Lotus (Nelumbo nucifera G.) seed starch: Understanding the impact of physical modification sequence (ultrasonication and HMT) on properties and in vitro digestibility
Author:
Funder
King Saud University
Publisher
Elsevier BV
Reference59 articles.
1. Modifications of native lotus (Nelumbo nucifera G.) rhizome starch and its overall characterization: a review;Dhull;Int. J. Biol. Macromol.,2023
2. Effects of cross-linking on physicochemical and film properties of lotus (Nelumbo nucifera G.) seed starch;Chandak;Foods,2022
3. Lotus seed starch: a novel functional ingredient with promising properties and applications in food—a review;Dhull;Starch-Stärke.,2022
4. Effect of γ-radiation on physico- chemical, morphological and thermal characteristics of lotus seed (Nelumbo nucifera) starch;Punia;Int. J. Biol. Macromol.,2020
5. Exploring the effects of thermal and non-thermal modification methods on morphological, functional, and pasting properties of mung bean starch;Dhull;Int. Food Sci. Emerg. Technol.,2024
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