The impact of the pulsed electric field on the structural, morphological, functional, textural, and rheological properties of red rice starch ( <i>Oryza sativa</i> )-Reference-Cited by-同舟云学术

The impact of the pulsed electric field on the structural, morphological, functional, textural, and rheological properties of red rice starch ( Oryza sativa )

Published:2022-08-03 Issue:11 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Almeida Raphael Lucas Jacinto¹^ORCID,Santos Newton Carlos¹^ORCID,Feitoza João Vítor Fonseca²,de Alcântara Ribeiro Victor Hebert³,de Alcântara Silva Virgínia Mirtes³,de Figueiredo Maria José⁴,Ribeiro Celene Ataide Cordeiro⁵,Galdino Pablícia Oliveira⁶,Queiroga Adriano Heverson Feitosa⁷,de Sousa Muniz Cecília Elisa⁸

Affiliation:

1. Chemical Engineering Department Federal University of Rio Grande do Norte Natal Brazil

2. Department of Food Science and Technology Federal University of Ceará Fortaleza Brazil

3. Engineering and Management of Natural Resources Department Federal University of Campina Grande Campina Grande Brazil

4. Department of Agro‐Industrial Management and Technology Federal University of Paraiba Bananeiras Brazil

5. Department of Nutrition Federal University of Paraiba João Pessoa Brazil

6. Department of Chemistry State University of Paraiba Campina Grande Brazil

7. Pharmacy Department Federal University of Rio Grande do Norte Natal Brazil

8. Department of Chemical Engineering Federal University of Campina Grande Campina Grande Brazil

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14145

Reference71 articles.

1. Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing

2. Physicochemical properties, modifications and applications of starches from different botanical sources

3. Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures

4. Influence of enzymatic hydrolysis on the properties of red rice starch

5. Application of pulsed electric field and drying temperature response on the thermodynamic and thermal properties of red rice starch ( Oryza Sativa L.)

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