Effect of Different Hydrothermal Treatments on Pasting, Textural, and Rheological Properties of Single and Dual Modified Corypha Umbraculifera L. Starch-Reference-Cited by-同舟云学术

Effect of Different Hydrothermal Treatments on Pasting, Textural, and Rheological Properties of Single and Dual Modified Corypha Umbraculifera L. Starch

Published:2021-12-10 Issue: Volume: Page:2100236
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Navaf Muhammed¹,Sunooj Kappat Valiyapeediyekkal¹^ORCID,Krishna Nunna Ujwala¹,Aaliya Basheer¹,Sudheesh Cherakkathodi¹,Akhila Plachikkattu Parambil¹,Sabu Sarasan²,Sasidharan Abhilash³,Mir Shabir Ahmad⁴,George Johnsy⁵

Affiliation:

1. Department of Food Science and Technology Pondicherry University Puducherry 605014 India

2. School of Industrial Fisheries Cochin University of Science and Technology Kochi 682016 India

3. Department of Fish Processing Technology Kerala University of Fisheries and Ocean Studies Kochi 682506 India

4. Department of Food Science and Technology Government College for Women M.A Road Srinagar Jammu and Kashmir 190001 India

5. Food Engineering and Packaging Division Defence Food Research Laboratory Mysore 570011 India

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100236

Reference30 articles.

1. The impact of single and dual hydrothermal modifications on the molecular structure and physicochemical properties of normal corn starch

2. Dual modification of taro starch by microwave and other heat moisture treatments

3. Hydrothermal modifications of nonconventional kithul (Caryota urens) starch: physico-chemical, rheological properties and in vitro digestibility

4. Exploring the influence of heat moisture treatment on physicochemical, pasting, structural and morphological properties of mango kernel starches from Indian cultivars

5. Hydrothermal modification of Indian water chestnut starch: Influence of heat-moisture treatment and annealing on the physicochemical, gelatinization and pasting characteristics

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