Kinetic modelling of individual starch granules swelling

Author:

Palanisamy ArneshORCID,Deslandes François,Ramaioli Marco,Menut PaulORCID,Plana-Fattori Artemio,Flick Denis

Funder

European Commission

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference59 articles.

1. Observing and modeling the evolution of starch granules size distribution;Almeida;6. International symposium on delivery of functionality in complex food systems,2015

2. Predictive model for viscosity development of modified rice starch suspension under unsteady temperature change;Anuntagool;Journal of Food Engineering,2017

3. Recent trend in the physical and chemical modification of starches from different botanical sources: A review;Ashogbon;Starch-Stärke,2014

4. The terminology and methodology associated with basic starch phenomena;Atwell;Cereal Foods World,1988

5. Swelling capacity of starch and its relationship to suspension viscosity-effect of cooking time, temperature and concentration;Bagley;Journal of Texture Studies,1982

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