Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch-Reference-Cited by-同舟云学术

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Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Published:2020-01-13 Issue:2 Volume:8 Page:735-743
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Zheng Ming‐zhu¹²,Xiao Yu¹²^ORCID,Yang Shuang¹²,Liu Hui‐min²³,Liu Mei‐hong¹²,Yaqoob Sanabil¹²,Xu Xiu‐ying¹²,Liu Jing‐sheng¹²

Affiliation:

1. College of Food Science and Engineering Jilin Agricultural University Changchun Jilin China

2. National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin China

3. College of Life Science Jilin Agricultural University Changchun Jilin China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1295

Reference48 articles.

1. Conformational Contributions of Amylose and Amylopectin to the Structural Properties of Starches from Various Sources

2. Hydrothermal treatments of Finger millet (Eleusine coracana) starch

3. Physical Modification of Food Starch Functionalities

4. Wheat starch gelatinization under microwave irradiation and conduction heating

5. Effect of Various Processing Methods on the in Vitro Starch Digestibility and Resistant Starch Content of Indian Pulses

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1. Millet starch modification: Effect of thermal and non-thermal methods on its properties and their application- A review;Food and Humanity;2024-12

2. Review on finger millet (Eleusine coracana L.): Nutritional composition, modification, its effect on physicochemical, structural, functional properties, and its applications;Journal of Food Composition and Analysis;2024-11

3. Sequential effects of autoclaved heat treatment and electron beam irradiation on acorn starch: Multiscale structural differences and related mechanisms;Food Chemistry;2024-11

4. Exploring the remarkable effects of microwave treatment on starch modification: From structural evolution to changed physicochemical and digestive properties;Carbohydrate Polymers;2024-11

5. Millet starch-based film: A review;Trends in Food Science & Technology;2024-09

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