Effect of ultrasound combined with exogenous protein treatment on the flushing characteristics of puffed corn flour-Reference-Cited by-同舟云学术

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Effect of ultrasound combined with exogenous protein treatment on the flushing characteristics of puffed corn flour

Published:2024-09 Issue: Volume:119 Page:104008
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Ye Yang,Liu Xiaoqin^ORCID,Jia Guixiang,Zheng Yidan,Gou Xinyue,Wang Yang^ORCID

Publisher

Elsevier BV

Reference40 articles.

1. Multi-scale structural changes and mechanistic analysis of wheat starch gels with common proteins in short-term retrogradation at low temperature;Bai;Food Hydrocolloids,2024

2. Combining ozone and ultrasound technologies to modify maize starch;Castanha;Int. J. Biol. Macromol.,2019

3. Understanding the mechanism of ultrasonication regulated the digestibility properties of retrograded starch following vacuum freeze drying;Ding;Carbohydr. Polym.,2020

4. Rheology, in vitro digestion and functional properties of sagittaria sagittifolia L. Resistant starch as affected by different preparation methods;Feng;Starch ‐ Stärke,2022

5. Changes in the structural and physicochemical characteristics of sonicated potato flour;Hou;Ultrason. Sonochem.,2023

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