Comparative study of effect of modification with ionic gums and dry heating on the physicochemical characteristic of potato, sweet potato and taro starches-Reference-Cited by-同舟云学术

Comparative study of effect of modification with ionic gums and dry heating on the physicochemical characteristic of potato, sweet potato and taro starches

Published:2014-03 Issue: Volume:35 Page:613-619
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Pramodrao K.S.,Riar C.S.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

1. Effect of Xanthan on the small-deformation rheology of cross linked & uncrosses linked waxy maize starches;Abdulmola;Carbohydrate Polymers,1996

2. Effect of sugars on the thermal and rheological properties of sago starch;Ahmad;Biopolymers,1999

3. A rheological characterization of cereal starch–galactomannan mixtures;Alloncle;Cereal Chemistry,1989

4. Starch structure and its components;Banks,1975

5. Food texture & rheology;Borwankar,1992

Cited by 52 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. Optimisation of dry heat treatment conditions for modification of faba bean (Vicia faba L.) starch;Heliyon;2024-08

2. Comparative study: how dry heating treatment and annealing influence the multi-structure, physicochemical properties and in vitro digestibility of black highland barley starch;Frontiers in Nutrition;2024-08-01

3. Structure and functional properties of taro starch modified by dry heat treatment;International Journal of Biological Macromolecules;2024-03

4. Encapsulation of bioactive compounds extracted from haritaki pulp (Terminalia chebula Retzius): characterization of physical, thermal, and morphological properties;Sustainable Food Technology;2024

5. Starch can act differently when combined with alginate or gellan gum to form hydrogels;Food Research International;2023-11