Effect of Ultrasonic Treatment on the Physicochemical Properties of Maize Starches Differing in Amylose Content
- 12 November 2008
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 60 (11), 646-653
- https://doi.org/10.1002/star.200800014
Abstract
No abstract availableThis publication has 23 references indexed in Scilit:
- Degradation of chitosan and starch by 360-kHz ultrasoundCarbohydrate Polymers, 2005
- Applications and potential of ultrasonics in food processingTrends in Food Science & Technology, 2004
- Effect of heat–moisture treatment on the structure and physicochemical properties of tuber and root starchesCarbohydrate Polymers, 2002
- Free radical formation in UV- and gamma-irradiated cassava starchCarbohydrate Polymers, 2001
- Effect of microwave radiation on physico-chemical properties and structure of cereal starchesCarbohydrate Polymers, 2000
- Degradation of wheat starch in a twin-screw extruderJournal of Food Engineering, 1995
- Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume, and tuber starchesCarbohydrate Research, 1994
- Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume, and tuber starchesCarbohydrate Research, 1994
- A Universal Feature in the Structure of Starch Granules from Different Botanical SourcesStarch ‐ Stärke, 1993
- The roles of amylose and amylopectin in the gelation and retrogradation of starchCarbohydrate Research, 1985