Comparison of the effect of ultrasound and microwave on the functional properties and in vitro digestibility of normal maize starch and potato starch-Reference-Cited by-同舟云学术

Comparison of the effect of ultrasound and microwave on the functional properties and in vitro digestibility of normal maize starch and potato starch

Published:2022-11-22 Issue:2 Volume:46 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Zhou Yihan¹,Wang Meng²,Wang Luyu¹,Liu Lingling³,Wu Yanwen³,Ouyang Jie¹^ORCID

Affiliation:

1. Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China

2. Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease China National Research Institute of Food and Fermentation Industries Co. Ltd. Beijing China

3. Institute of Analysis and Testing Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis) Beijing China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14222

Reference51 articles.

1. Effect of γ-irradiation on some physicochemical and thermal properties of cowpea ( L. Walp) starch

2. Production of resistant starch from rice by dual autoclaving-retrogradation treatment: Invitro digestibility, thermal and structural characterization

3. Insights into the crystallinity and in vitro digestibility of chestnut starch during thermal processing

4. Physicochemical, thermal and functional properties of gamma irradiated chickpea starch

5. Effect of Enzymatic Hydrolysis on Native Starch Granule Structure

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