Assessing the impact of plasma-activated water-assisted heat-moisture treatment on the extrusion-recrystallization process of hausa potato starch-Reference-Cited by-同舟云学术

Assessing the impact of plasma-activated water-assisted heat-moisture treatment on the extrusion-recrystallization process of hausa potato starch

Published:2024-07 Issue: Volume:335 Page:122081
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Akhila Plachikkattu Parambil,Sunooj Kappat Valiyapeediyekkal^ORCID,Bangar Sneh Punia,Aaliya Basheer,Navaf Muhammed,Indumathy Balakrishnan,Yugeswaran Subramaniam,Sinha Suraj Kumar,Mir Shabir Ahmad,Mounir Sabah,George Johnsy,Nemțanu Monica-Roxana

Funder

Romanian Government Ministry of Research Innovation and Digitization

Publisher

Elsevier BV

Reference43 articles.

1. Influence of plasma-activated water on the morphological, functional, and digestibility characteristics of hydrothermally modified non-conventional talipot starch;Aaliya;Food Hydrocolloids,2022

2. Effect of thermal pretreatments on phosphorylation of Corypha umbraculifera L. stem pith starch: a comparative study using dry-heat, heat-moisture and autoclave treatments;Aaliya;Polymers,2021

3. Morphological, physicochemical, functional, pasting, thermal properties and digestibility of hausa potato (Plectranthus rotundifolius) flour and starch;Akhila;Applied Food Research,2022

4. Incrementing effect on cold water solubility, structural and functional properties of alcohol-alkali treated Plectranthus rotundifolius starch by organic acids;Akhila;Applied Food Research,2022

5. 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

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. In situ starch and water modification using atmospheric plasma: Structure, functionality and in vitro digestibility;Food Bioscience;2024-10