Synergistic effect of hydrothermal and additive treatments on structural and functional characteristics of cassava starch-Reference-Cited by-同舟云学术

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Synergistic effect of hydrothermal and additive treatments on structural and functional characteristics of cassava starch

Published:2021-09-03 Issue:11 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Dudu Olayemi E.¹^ORCID,Ma Ying¹,Olurin Taiwo O.²,Oyedeji Ajibola B.³,Oyeyinka Samson A.³^ORCID,Ogungbemi Jessica W.²

Affiliation:

1. School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China

2. Department of Chemical and Food Sciences Bells University of Technology Ota Nigeria

3. Department of Biotechnology and Food Technology University of Johannesburg Johannesburg South Africa

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15904

Reference46 articles.

1. A comparison of the effects of heat moisture treatment (HMT) on rheological properties and amylopectin structure in sago (Metroxylon sago) and arenga (Arenga pinnata) starches

2. Impact of high pressure treatment on functional, rheological, pasting, and structural properties of lentil starch dispersions

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

4. Synthesis and characterization of octenyl succinic anhydride modified starches for food applications. A review of recent literature

5. Mapping the location of DATEM in multi-phase systems: Synthesis and characterization of spin-label probe analogues

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1. Research progress of starch from characteristic tropical crops;SCIENTIA SINICA Vitae;2024-08-01

2. Techno-functional and baking properties of optimised heat-moisture treated acha flour;Journal of Food Measurement and Characterization;2024-07-26

3. A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality;Carbohydrate Polymers;2023-12

4. Physicochemical and In Vitro Starch Residual Digestion Structures of Extruded Maize and Sorghum Starches Added with Sodium Stearoyl Lactylate;Foods;2023-05-14

5. Physicochemical properties of a new starch from turion of Spirodela polyrhiza;International Journal of Biological Macromolecules;2022-12

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