Changes in particle size, structure, and physicochemical properties of potato starch after jet‐milling treatments-Reference-Cited by-同舟云学术

Changes in particle size, structure, and physicochemical properties of potato starch after jet‐milling treatments

Published:2020-06-04 Issue:8 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Wang Lidong¹²³^ORCID,Liu Shilin¹,Hou Yue¹,Lang Shuangjing¹⁴,Wang Changyuan¹⁵,Zhang Dongjie¹²³

Affiliation:

1. College of Food Science Heilongjiang Bayi Agricultural University Daqing China

2. Daqing Center of Inspection and Testing for Agricultural Products Ministry of Agriculture Heilongjiang Bayi Agricultural University Daqing China

3. Department of National Coarse Cereals Engineering Research Center Heilongjiang Bayi Agricultural University Daqing China

4. Heilongjiang Province Cultivating Collaborative Innovation Center for The Beidahuang Modern Agricultural Industry Technology Heilongjiang Bayi Agricultural University Daqing China

5. Heilongjiang Province Key Laboratory of Grain by‐Products Heilongjiang Bayi Agricultural University Daqing China

Funder

National Key Research and Development Program of China

The Postdoctoral Fund Project of Heilongjiang Province

Program for Graduate Innovation Research Project in Heilongjiang BaYi Agricultural Universit

Science and Technology Program of Heilongjiang BaYi Agricultural University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14569

Reference35 articles.

1. Production of CuSn10 bronze powder from machining chips using jet milling

2. Effects of High-Pressure Treatment on Functional, Rheological, Thermal and Structural Properties of Thai Jasmine Rice Flour Dispersion

3. Jet milling effect on wheat flour characteristics and starch hydrolysis

4. Modification of the microstructure of the films formed by gamma irradiated starch examined by SEM

5. Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction

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