Concepedia

Combined effects of high hydrostatic pressure and pulsed electric fields on quinoa starch: Analysis of microstructure, morphology, thermal, and pasting properties

Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Marcelo da Silva Pedro, Iêda Letícia de Souza Ferreira, Raphael da Silva Eduardo, Cecília Elisa de Sousa Muniz, Vitória de Andrade Freire, Ana Carolina Nóbrega Leite, Barbara Freire de Oliveira, Paloma Benedita da Silva,

Food Chemistry · 2024 · 11 citations · 73 references

DOI

Concepts

References

73

Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch

Jay‐lin Jane, Y. Y. Chen, L. F. Lee et al. · Cereal Chemistry · 1999 · 1.6K citations

, , +13

Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy

J.J.G. van Soest, H. Tournois, D. de Wit et al. · Carbohydrate Research · 1995 · 1.2K citations · Full text

, , +12

Pasting properties of starch and protein in selected cereals and quality of their food products

Sanaa Ragaee, El‐Sayed M. Abdel‐Aal · Food Chemistry · 2005 · 505 citations

, , +12

The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains

Seila Sar, Jovin Hasjim, Morgan Tizzotti et al. · Food Chemistry · 2012 · 361 citations

, , +16

The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing

B.A. Bauer, Dietrich Knorr · Journal of Food Engineering · 2004 · 194 citations

, , +17