Effect of microwave irradiation on the pasting, thermal, and rheological properties of cassava starch

Effect of microwave irradiation on the pasting, thermal, and rheological properties of cassava starch–sugar mixtures

Published:2020-05-05 Issue:8 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Zhang Xiaoyu¹^ORCID,Ma Qinqin¹,Liu Xiaokang¹,Zhang Dandan¹,Ma Liping¹,Luo Deng‐lin¹,Liu Xinfang²

Affiliation:

1. College of Food and BioengineeringHenan University of Science and Technology Luoyang Henan China

2. College of Chemistry and Chemical Engineering, Henan Key Laboratory of Function‐Oriented Porous MaterialsLuoyang Normal University Luoyang Henan China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13431

Reference24 articles.

1. A green approach for starch modification: Esterification by lipase and novel imidazolium surfactant

2. Physical Modification of Food Starch Functionalities

3. Potato starch modification using the ozone technology

4. Influence of microwave parameters and water activity on radical generation in rice starch

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