Plasma-activated water (PAW) and annealing for the modification of potato starch: Effects on sorption isotherms, thermodynamic and gelatinization kinetics of potato starch-Reference-Cited by-同舟云学术

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Plasma-activated water (PAW) and annealing for the modification of potato starch: Effects on sorption isotherms, thermodynamic and gelatinization kinetics of potato starch

Published:2024-10 Issue: Volume:97 Page:103780
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Gebremical Gebremedhin Gebremariam,Tappi Silvia,Laurita Romolo,Capelli Filippo,Drudi Federico,Romani Santina,Rocculi Pietro

Publisher

Elsevier BV

Reference82 articles.

1. Influence of plasma-activated water on the morphological, functional, and digestibility characteristics of hydrothermally modified non-conventional talipot starch;Aaliya;Food Hydrocolloids,2022

2. Flowability, moisture sorption and thermal properties of tef [Eragrostis tef (Zucc.) trotter] grain flours;Abebe;Journal of Cereal Science,2015

3. Rheometric non-isothermal gelatinization kinetics of mung bean starch slurry: Effect of salt and sugar–part 1;Ahmed;Journal of Food Engineering,2012

4. Effect of acid hydrolysis on rheological and thermal characteristics of lentil starch slurry;Ahmed;LWT - Food Science and Technology,2011

5. Thermal and dynamic rheology of insoluble starch from basmati rice;Ahmed;Food Hydrocolloids,2008

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