Influence of the sample loading on the contribution of competitive effects for granular starch exposed to radio-frequency plasma-Reference-Cited by-同舟云学术

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Influence of the sample loading on the contribution of competitive effects for granular starch exposed to radio-frequency plasma

Published:2021-08 Issue: Volume:72 Page:102740
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Braşoveanu Mirela,Nemţanu Monica R.,Ticoș Dorina

Funder

Ministry of Education and Research, Romania

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference35 articles.

1. Modification of starch using low pressure radio frequency air plasma;Banura;LWT - Food Science and Technology,2018

2. Physicochemical characterization of irradiated arrowroot starch;Barroso;Radiation Physics and Chemistry,2019

3. Structural characteristics and rheological properties of plasma-treated starch;Bie;Innovative Food Science and Emerging Technologies,2016

4. Supramolecular structure and thermal behavior of cassava starch treated by oxygen and helium glow-plasmas;Bie;Innovative Food Science and Emerging Technologies,2016

5. Photometry and colorimetry characterisation of materials in daylighting evaluation tool;Bodart;Building and Environment,2008

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

2. A Convenient and Universal Strategy toward Solvent‐Tolerant Microporous Structure for High‐Performance Wearable Electronics and Smart Textiles;Advanced Materials Technologies;2023-11-21

3. Atmospheric pressure pin-to-plate cold plasma effect on physicochemical, functional, pasting, thermal, and structural characteristics of proso-millet starch;Food Research International;2023-11

4. Effects of dielectric barrier discharge plasma treatment on the structural orders and functional properties of chickpea starch;International Journal of Food Science & Technology;2022-12-19

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