Properties of potato starch as influenced by microwave, ultrasonication, alcoholic-alkali and pre-gelatinization treatments-Reference-Cited by-同舟云学术

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Properties of potato starch as influenced by microwave, ultrasonication, alcoholic-alkali and pre-gelatinization treatments

Published:2023-01 Issue: Volume:226 Page:1341-1351
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Kaul Shivani,Kaur Kamaljit,Kaur Jaspreet,Mehta Nitin,Kennedy John F.

Funder

Punjab Agricultural University

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference57 articles.

1. Genetic diversity of potato genotypes estimated by starch physicochemical properties and microsatellite markers;Ahmed;Food Chem.,2018

2. The relationship between amylopectin fine structure and the physicochemical properties of starch during potato growth;Yang;Int. J. Biol. Macromol.,2021

3. Effect of microwave treatment (low power and varying time) on potato starch: microstructure, thermo-functional, pasting and rheological properties;Kumar;Int. J. Biol. Macromol.,2020

4. Modification of cereal and tuber waxy starches with radio frequency cold plasma and its effects on waxy starch properties;Okyere;Carbohydr. Polym.,2019

5. Effect of dual modification with ultrasonic and electric field on potato starch;Cao;Int. J. Biol. Macromol.,2020

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5. Effects of plasma-activated water combined with ultrasonic treatment of corn starch on structural, thermal, physicochemical, functional, and pasting properties;Ultrasonics Sonochemistry;2024-08

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