Changes in maize starch water sorption isotherms caused by high pressure-Reference-Cited by-同舟云学术

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Changes in maize starch water sorption isotherms caused by high pressure

Published:2013-07-31 Issue:1 Volume:49 Page:51-57
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Santos Mauro D.¹,Ferreira José¹,Fidalgo Liliana G.¹,Queirós Rui P.¹,Delgadillo Ivonne¹,Saraiva Jorge A.¹

Affiliation:

1. QOPNA; Department of Chemistry; University of Aveiro; Campus Universitário de Santiago Aveiro 3810-193 Portugal

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference36 articles.

1. Water sorption isotherms of starch powders;Al-Muhtaseb;Journal of Food Engineering,2004

2. The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing;Bauer;Journal of Food Engineering,2005

3. An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications;Bermúdez-Aguirre;Food Engineering Reviews,2011

4. Sorption isotherms in materials of biological origin mathematical and physical approach;Blahovec;Journal of Food Engineering,2004

5. Effect of high pressure on the structure of potato starch;Blaszczak;Carbohydrate Polymers,2005

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1. Degradation of corn starch with different moisture content by gaseous hydrogen chloride;International Journal of Biological Macromolecules;2022-10

2. Influence of gelatinization degree and octenyl succinic anhydride esterification on the water sorption characteristics of corn starch;Carbohydrate Polymers;2021-10

3. A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients;Molecules;2020-05-20

4. Effects of high hydrostatic pressure on quality changes of blends with low-protein wheat and oat flour and derivative foods;Food Chemistry;2019-01

5. Identification of Quantitative Trait Loci and Candidate Genes for Maize Starch Granule Size through Association Mapping;Scientific Reports;2018-09-24

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