Modification of potato starch by using superheated steam-Reference-Cited by-同舟云学术

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Modification of potato starch by using superheated steam

Published:2018-10 Issue: Volume:198 Page:375-384
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Hu Xiuting,Guo Baozhong,Liu Chengmei,Yan Xiaoyan,Chen Jun,Luo Shunjing,Liu Yunfei,Wang Haoqiang,Yang Rong,Zhong Yejun,Wu Jianyong^ORCID

Funder

National Natural Science Foundation of China

National Basic Research Program of China

Research Program of State Key Laboratory of Food Science and Technology

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference33 articles.

1. Recent developments in superheated steam processing of foods: A review;Alfy;Critical Reviews in Food Science and Nutrition,2016

2. Starch chain interactions within the amorphous and crystalline domains of pulse starches during heat-moisture treatment at different temperatures and their impact on physicochemical properties;Ambigaipalan;Food Chemistry,2014

3. Study of heat-moisture treatment of potato starch granules by chemical surface gelatinization;Bartz;Journal of the Science of Food and Agriculture,2017

4. Molecular structure and physicochemical properties of starch isolated from hydrothermally treated brown rice flour;Bian;Food Hydrocolloids,2016

5. Structural changes of waxy and normal maize starches modified by heat moisture treatment and their relationship with starch digestibility;Chen;Carbohydrate Polymers,2017

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2. A review of recent advances in starch derived bionanocomposites for food packaging applications;Nano-Structures & Nano-Objects;2024-09

3. Effect of superheated steam treatment on enzyme inactivation, morphostructural, physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour;Food Chemistry;2024-08

4. Effect of superheated steam treatment on rice starch: study on in vitro digestibility and morphostructural, thermal and functional changes;Journal of Food Measurement and Characterization;2024-07-14

5. Hot-water soluble fraction of starch as particle-stabilizers of oil-in-water emulsions: Effect of dry heat modification;Carbohydrate Polymers;2024-07

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