Multi-scale structural disruption induced by radio frequency air cold plasma accelerates enzymatic hydrolysis/ hydroxypropylation of tapioca starch-Reference-Cited by-同舟云学术

Multi-scale structural disruption induced by radio frequency air cold plasma accelerates enzymatic hydrolysis/ hydroxypropylation of tapioca starch

Published:2024-03 Issue: Volume:260 Page:129572
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Du Zhixiang,Li Xuxu,Zhao Xiaoyun,Huang Qilin

Publisher

Elsevier BV

Reference55 articles.

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4. Structural changes induced by high speed jet on in vitro digestibility and hydroxypropylation of rice starch;Fu;Int. J. Food Sci. Tech.,2016

5. Cold plasma technologies: their effect on starch properties and industrial scale-up for starch modification;Okyere;Curr. Res. Food Sci.,2022

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1. Physical action of nonthermal cold plasma technology for starch modification;Food Physics;2024-09

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3. Enhancing starch functionality through synergistic modification via sequential treatments with cold plasma and electron beam irradiation;International Journal of Biological Macromolecules;2024-06