Effects of heat‐moisture and alkali treatment on the enzymatic hydrolysis of porous sago ( Metroxylon sagu ) starch
Author:
Affiliation:
1. Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
2. Department of Crop Science Faculty of Agriculture and Food Sciences Universiti Putra Malaysia Bintulu Sarawak Campus Bintulu Malaysia
Funder
FRGS Grant
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14419
Reference67 articles.
1. Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours
2. 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
3. Physicochemical properties of flours and starches derived from traditional Indonesian tubers and roots
4. Impact of heat-moisture treatment on rice starch, applied directly in grain paddy rice or in isolated starch
5. Comparison of porous starches obtained from different enzyme types and levels
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of plasma-activated water combined with ultrasonic treatment of corn starch on structural, thermal, physicochemical, functional, and pasting properties;Ultrasonics Sonochemistry;2024-08
2. The art and science of porous starch: understanding the preparation method and structure–function relationship;Critical Reviews in Food Science and Nutrition;2024-05-20
3. The Digestibility and Bacterial Growth Rates of Microwave Treated Sago (Metroxylon sagu) Starch;Pertanika Journal of Science and Technology;2023-07-13
4. Porous corn starch obtained from combined cold plasma and enzymatic hydrolysis: Microstructure and physicochemical properties;International Journal of Biological Macromolecules;2022-12
5. Physicochemical properties and the functional food potential of resistant sago (Metroxylon sagu) starch type IV produced by phosphorylation/acetylation treatment;Journal of Food Measurement and Characterization;2022-01-28
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3