Studies on rheological behavior of native and octenyl succinic anhydride modified buckwheat ( <i>Fagopyrum esculentum</i> ) starch gel and improved flow properties thereof-Reference-Cited by-同舟云学术

Studies on rheological behavior of native and octenyl succinic anhydride modified buckwheat ( Fagopyrum esculentum ) starch gel and improved flow properties thereof

Published:2022-11-06 Issue:1 Volume:46 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Bist Yograj¹^ORCID,Kumar Yogesh¹^ORCID,Saxena Dharmesh Chandra¹^ORCID

Affiliation:

1. Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India

Funder

All India Council for Technical Education

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14193

Reference53 articles.

1. Effect of octenylsuccinylation on physicochemical, thermal, morphological and stability of octenyl succinic anhydride (OSA) modified sago starch

2. Effect of carboxymethylation on porosity and flow property of mango starch;Agwamba C. E.;International Journal of Scientific & Engineering Research,2018

3. Large amplitude oscillatory shear behavior of the network model for associating polymeric systems;Ahn K. H.;Korea‐Australia Rheology Journal,2002

4. A review on flow characterization methods for cereal grain-based powders

5. Compositional, physical, functional attributes and flow characterization of spray-dried skim milk powder enriched with honey

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