Comparative study of the effects of high hydrostatic pressure on physicochemical, thermal, and structural properties of maize, potato, and sweet potato starches-Reference-Cited by-同舟云学术

Comparative study of the effects of high hydrostatic pressure on physicochemical, thermal, and structural properties of maize, potato, and sweet potato starches

Published:2020-08-14 Issue:11 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Rahman Md. Hafizur¹,Mu Tai‐Hua¹^ORCID,Zhang Miao¹^ORCID,Ma Meng‐Mei¹,Sun Hong‐Nan¹

Affiliation:

1. Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key laboratory of Agro‐Product Processing, Ministry of Agriculture and Rural Affairs Beijing PR China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14852

Reference32 articles.

1. Effect of damaged starch on the rheological properties of wheat starch suspensions

2. Effect of high pressure on the structure of potato starch

3. Ultra high pressure (UHP)-assisted acetylation of corn starch

4. Physicochemical properties and bioactive compounds of different varieties of sweetpotato flour treated with high hydrostatic pressure

5. The preparation and characterisation of a series of chemically modified potato starches

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