Physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand-Reference-Cited by-同舟云学术

Physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand

Published:2020-11-14 Issue:5 Volume:56 Page:2395-2406
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Wongsagonsup Rungtiwa¹^ORCID,Nateelerdpaisan Thanupong¹,Gross Chayapon¹,Suphantharika Manop²,Belur Prasanna D.³^ORCID,Agoo Esperanza Maribel G.⁴,Janairo Jose Isagani Belen⁴

Affiliation:

1. Division of Food Technology Mahidol University Kanchanaburi Campus Kanchanaburi71150Thailand

2. Department of Biotechnology Faculty of Science Mahidol University Rama 6 Road Bangkok10400Thailand

3. Department of Chemical Engineering National Institute of Technology Karnataka SurathkalSrinivasanagar Mangalore575025India

4. Biology Department College of Science De La Salle University 2401 Taft Avenue Manila0922Philippines

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14865

Reference33 articles.

1. Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches

2. Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties

3. Experimental techniques for the extraction of taro mucilage with enhanced emulsifier properties using chemical characterization

4. Taro flour usage in wheat flour bread and gluten‐free bread: Evaluation of rheological, technological and some nutritional properties

5. Influence of alkali treatment on physicochemical, pasting, morphological and structural properties of mango kernel starches derived from Indian cultivars

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Structure and functional properties of taro starch modified by dry heat treatment;International Journal of Biological Macromolecules;2024-03

2. Current trends and prospects in quinoa research: An approach for strategic knowledge areas;Food Science & Nutrition;2023-12-21

3. Effects of single and dual modifications with debranching and heat-moisture treatments on physicochemical, rheological, and digestibility properties of proso millet starch;Carbohydrate Polymer Technologies and Applications;2023-12

4. Mechanism of synergistic stabilization of emulsions by amorphous taro starch and protein and emulsion stability;Food Chemistry;2023-10

5. Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste;Foods;2023-05-17