Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization

Author:

Iida Yasuo,Tuziuti Toru,Yasui Kyuichi,Towata Atsuya,Kozuka Teruyuki

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference21 articles.

1. An experimentally-based predictive model for the separation of amylopectin subunits during starch gelatinization;Atkin;Carbohydrate Polymers,1998

2. Sonication effect on potato starch and sweet potato powder;Azhar;Journal of Food Science,1979

3. Effects of ultrasound conditions and storage in acidic solutions on changes in molecular weight and polydispersity of treated chitosan;Chen;Carbohydrate Research,1997

4. Physicochemical properties of sonicated mung bean, potato, and rice starches;Chung;Cereal Chemistry,2002

5. Kinetics of microbial inactivation for alternative food processing technologies;FDA (U.S. Food and Drug Administration),2000

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