Effects of inorganic salts on the structural and physicochemical properties of high-hydrostatic-pressure-gelatinized sweet potato starch-Reference-Cited by-同舟云学术

Effects of inorganic salts on the structural and physicochemical properties of high-hydrostatic-pressure-gelatinized sweet potato starch

Published:2016-03-11 Issue:9-10 Volume:68 Page:980-988
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Yu Shu-Xi¹²,Mu Tai-Hua¹²,Zhang Miao¹²,Zhao Zhong-Kai¹²

Affiliation:

1. Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing P.R. China

2. Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing P.R. China

Funder

China Agriculture Research System

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201500273/fullpdf

Reference42 articles.

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2. Pressure-induced gelatinization of starch in excess water;Vallons;Crit. Rev Food Sci. Nut,2014

3. The impact of pressure, temperature and treatment time on starches: Pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing;Bauer;J. Food Eng,2005

4. State diagram of potato starch-water mixtures treated with high hydrostatic pressure;Kawai;Carbohydr. Polym,2007

5. Effects of treatment pressure, holding time, and starch content on gelatinization and retrogradation properties of potato starch-water mixtures treated with high hydrostatic pressure;Kawai;Carbohydr. Polym,2007

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