Effect of Ball Milling Treatment on Thermal, Structural, and Morphological Properties of Phosphated Starches from Corn and Pinhão-Reference-Cited by-同舟云学术

Effect of Ball Milling Treatment on Thermal, Structural, and Morphological Properties of Phosphated Starches from Corn and Pinhão

Published:2020-01-13 Issue:3-4 Volume:72 Page:1900233
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Beninca Cleoci¹²,Oliveira Cristina Soltovski¹,Bet Camila Delinski¹,Bisinella Radla Zabian Bassetto¹,Gaglieri Caroline³,Schnitzler Egon¹^ORCID

Affiliation:

1. State University of Ponta Grossa (UEPG) Av. Carlos Cavalcanti, 4748–Uvaranas Ponta Grossa PR 84030‐900 Brazil

2. Federal Institute of EducationScience and Technology of Santa Catarina (IFSC) Av. Expedicionários, 2150–Campo da Água Verde Canoinhas SC 89460‐000 Brazil

3. Paulista State University–UNESP–Campus Bauru Av. Eng. Luiz Edmundo Carrijo Coube, 14‐01–Vargem Limpa Bauru SP 17033‐360 Brazil

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201900233

Reference56 articles.

1. Corn and Pinhão Starches Modified with Sodium Tripolyphosphate: Thermal, Pasting, Structural and Morphological Properties

2. Molecular structure and granule morphology of native and heat-moisture-treated pinhão starch

3. Physicochemical study of pinhão flour as source of adjunct in beer production

4. Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches

5. Settling volume and morphology changes in cross-linked and unmodified starches from wheat, waxy wheat, and waxy maize in relation to their pasting properties

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