Physicochemical and pasting properties of corn starch as affected by hydrothermal modification by various methods
Author:
Affiliation:
1. Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
2. Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, 45363, Indonesia
Funder
Internal Research Grant of Universitas Padjadjaran, Indonesia
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2064490
Reference81 articles.
1. Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review
2. Short-term retrogradation behaviour of corn starch is inhibited by the addition of porcine plasma protein hydrolysates
3. Cold Plasma: an Alternative Technology for the Starch Modification
4. The effect of different thermal modifications on slowly digestible starch and physicochemical properties of green banana flour (Musa acuminata colla)
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