相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Understanding the Structure, Thermal, Pasting, and Rheological Properties of Potato and Pea Starches Affected by Annealing Using Plasma-Activated Water
Yizhe Yan et al.
FRONTIERS IN NUTRITION (2022)
Effects of tempering with plasma-activated water on total plate count and quality properties of wheat flour
Ting Suo et al.
JOURNAL OF CEREAL SCIENCE (2022)
Modification of corn starch via innovative contactless thermal effect from induced electric field
Liping Xue et al.
CARBOHYDRATE POLYMERS (2021)
Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour
Angela Garcia Solaesa et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
A review of the hydrothermal treatments impact on starch based systems properties
Madalina Iuga et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Effect of Mesona chinensis polysaccharide on pasting, rheological and structural properties of corn starches varying in amylose contents
Yu Luo et al.
CARBOHYDRATE POLYMERS (2020)
Effect of plasma-activated water on the structure and in vitro digestibility of waxy and normal maize starches during heat-moisture treatment
Yizhe Yan et al.
FOOD CHEMISTRY (2020)
The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten
Shaopeng Li et al.
FOOD RESEARCH INTERNATIONAL (2020)
Plasma-activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry
Yi-Ming Zhao et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour
Sonal Chaple et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch
Yong-Shuai Ma et al.
FOOD CHEMISTRY (2019)
Effect of single and dual steps annealing in combination with hydroxypropylation on physicochemical, functional and rheological properties of barley starch
Rekhashree Devi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Impact of energetic neutral nitrogen atoms created by glow discharge air plasma on the physico-chemical and rheological properties of kithul starch
Cherakkathodi Sudheesh et al.
FOOD CHEMISTRY (2019)
Effect of glutenin and gliadin modified by protein-glutaminase on retrogradation properties and digestibility of potato starch
Bo Chen et al.
FOOD CHEMISTRY (2019)
Hydrothermal treatment of maize: Changes in physical, chemical, and functional properties
Vernica Rocha-Villarreal et al.
FOOD CHEMISTRY (2018)
Effects of glutenin and gliadin modified by protein-glutaminase on pasting, rheological properties and microstructure of potato starch
Bo Chen et al.
FOOD CHEMISTRY (2018)
Physicochemical properties of jet milled wheat flours and doughs
Athina Lazaridou et al.
FOOD HYDROCOLLOIDS (2018)
Effect of frying on the pasting and rheological properties of normal maize starch
Long Chen et al.
FOOD HYDROCOLLOIDS (2018)
Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture
Rohit Thirumdas et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Effect of Different Levels of Acetic, Citric and Lactic Acid in the Cassava Starch Modification on Physical, Rheological, Thermal and Microstructural Properties
Rafael Audino Zambelli et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2018)
Reactive radical-driven bacterial inactivation by hydrogen-peroxide-enhanced plasma-activated-water
Songjie Wu et al.
EUROPEAN PHYSICAL JOURNAL-SPECIAL TOPICS (2017)
Annealing improves paste viscosity and stability of starch
Shujun Wang et al.
FOOD HYDROCOLLOIDS (2017)
Impact of heat-moisture and annealing treatments on physicochemical properties and digestibility of starches from different colored sweet potato varieties
Phan Thanh Bao Trung et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Differences in rheological behavior between normal and waxy corn starches modified by dry heating with hydrocolloids
Na Ji et al.
STARCH-STARKE (2017)
Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure
Kaiqiang Wang et al.
FOOD CHEMISTRY (2016)
Structural characteristics and rheological properties of plasma-treated starch
Pingping Bie et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Physicochemical properties of whole wheat flour as affected by gamma irradiation
Naseer Ahmad Bhat et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Molecular order and functional properties of starches from three waxy wheat varieties grown in China
Shujun Wang et al.
FOOD CHEMISTRY (2015)
Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution
Annalisa Segat et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Physicochemical properties, modifications and applications of starches from different botanical sources
Sylvia Carolina Alcazar-Alay et al.
FOOD SCIENCE AND TECHNOLOGY (2015)
Modification of tapioca starch by non-chemical route using jet atmospheric argon plasma
Rungtiwa Wongsagonsup et al.
CARBOHYDRATE POLYMERS (2014)
Digestibility and physicochemical properties of granular sweet potato starch as affected by annealing
Ha Youn Song et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2014)
Effect of heat treatment on wheat dough rheology and wheat protein solubility
Julia Mann et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2014)
Hydrothermal modification of Indian water chestnut starch: Influence of heat-moisture treatment and annealing on the physicochemical, gelatinization and pasting characteristics
Baljeet S. Yadav et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
In vitro starch digestibility and pasting properties of germinated brown rice after hydrothermal treatments
Hyun-Jung Chung et al.
JOURNAL OF CEREAL SCIENCE (2012)
Influence of Amaranthus betacyanin pigments on the physical properties and color of wheat flours
Fan Zhu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
分享论文
