- Home
- Publications
- Publication Search
- Publication Details
Title
Emerging technologies to enhance starch performance
Authors
Keywords
-
Journal
Current Opinion in Food Science
Volume 37, Issue -, Pages 26-36
Publisher
Elsevier BV
Online
2020-09-29
DOI
10.1016/j.cofs.2020.09.003
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effects of pulsed electric field treatment on the preparation and physicochemical properties of porous corn starch derived from enzymolysis
- (2020) Zhong Han et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Effects of novel physical processing techniques on the multi-structures of starch
- (2020) Zhong Han et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Ozone Processing of Cassava Starch
- (2020) Dâmaris Carvalho Lima et al. OZONE-SCIENCE & ENGINEERING
- Starch modification through environmentally friendly alternatives: a review
- (2020) Bianca C. Maniglia et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Modification of resistant starch nanoparticles using high-pressure homogenization treatment
- (2020) Eftychios Apostolidis et al. FOOD HYDROCOLLOIDS
- Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat
- (2020) Sheba Mae M. Duque et al. Innovative Food Science & Emerging Technologies
- Advances in application of ultrasound in food processing: A review
- (2020) Nitya Bhargava et al. ULTRASONICS SONOCHEMISTRY
- Ferrous chloride and ferrous sulfate improve the fungicidal efficacy of cold atmospheric argon plasma on melanized Aureobasidium pullulans
- (2019) Shizu Fukuda et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Changes in physicochemical properties of corn starch upon modifications by atmospheric pressure plasma jet
- (2019) Tsung-Yen Wu et al. FOOD CHEMISTRY
- Hydrogels based on ozonated cassava starch: Effect of ozone processing and gelatinization conditions on enhancing printability for 3D-printing applications
- (2019) Bianca C. Maniglia et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch
- (2019) M.D. Matta Junior et al. FOOD RESEARCH INTERNATIONAL
- Understanding the digestibility of rice starch-gallic acid complexes formed by high pressure homogenization
- (2019) Yufan Liu et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Cold plasma treatment to improve the adhesion of cassava starch films onto PCL and PLA surface
- (2019) Helena M. Heidemann et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
- Combining ozone and ultrasound technologies to modify maize starch
- (2019) Nanci Castanha et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Impact of high pressure processing on the rheological, thermal and morphological characteristics of mango kernel starch
- (2019) Maninder Kaur et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Energy efficient dewatering of far offshore grown green macroalgae Ulva sp. biomass with pulsed electric fields and mechanical press
- (2019) Meghanath Prabhu et al. BIORESOURCE TECHNOLOGY
- Altering the IgE binding capacity of king prawn (Litopenaeus Vannamei) tropomyosin through conformational changes induced by cold argon-plasma jet
- (2019) Flora-Glad Chizoba Ekezie et al. FOOD CHEMISTRY
- Ozonation of cassava starch to produce biodegradable films
- (2019) Carla I.A. La Fuente et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Differences in the rheological properties of esterified total, A‐type, and B‐type wheat starches and their effects on the quality of noodles
- (2019) Jing Hong et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- In-package decontamination of chicken breast using cold plasma technology: Microbial, quality and storage studies
- (2019) Rkia Moutiq et al. MEAT SCIENCE
- Slowly digestible properties of lotus seed starch-glycerine monostearin complexes formed by high pressure homogenization
- (2018) Bingyan Chen et al. FOOD CHEMISTRY
- Disruption and molecule degradation of waxy maize starch granules during high pressure homogenization process
- (2018) Benxi Wei et al. FOOD CHEMISTRY
- High pressure processing and retrogradation of potato starch: Influence on functional properties and gastro-small intestinal digestion in vitro
- (2018) Rosana Colussi et al. FOOD HYDROCOLLOIDS
- Application of corona electrical discharge plasma on modifying the physicochemical properties of banana starch indigenous to Taiwan
- (2018) Tsung-Yen Wu et al. JOURNAL OF FOOD AND DRUG ANALYSIS
- Modification of starch using low pressure radio frequency air plasma
- (2018) Sidhant Banura et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Gaseous Ozonation of Pigeon Pea, Lima Bean, and Jack Bean Starches: Functional, Thermal, and Molecular Properties
- (2018) Abraham Olasupo Oladebeye et al. STARCH-STARKE
- Modifications of starch by electric field based techniques
- (2018) Fan Zhu TRENDS IN FOOD SCIENCE & TECHNOLOGY
- How sonochemistry contributes to green chemistry?
- (2018) Gregory Chatel ULTRASONICS SONOCHEMISTRY
- Convective air, microwave, and combined drying of potato pre-treated by pulsed electric fields
- (2018) Caiyun Liu et al. DRYING TECHNOLOGY
- Properties and possible applications of ozone-modified potato starch
- (2018) Nanci Castanha et al. FOOD RESEARCH INTERNATIONAL
- Hexamethyldisiloxane cold plasma treatment and amylose content determine the structural, barrier and mechanical properties of starch-based films
- (2018) Israel Sifuentes-Nieves et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Effect of pulsed electric field on structural properties and digestibility of starches with different crystalline type in solid state
- (2018) Qian Li et al. CARBOHYDRATE POLYMERS
- Preparation of physically modified oat starch with different sonication treatments
- (2018) Seid Reza Falsafi et al. FOOD HYDROCOLLOIDS
- Cold Plasma: an Alternative Technology for the Starch Modification
- (2017) Rohit Thirumdas et al. Food Biophysics
- Potato starch modification using the ozone technology
- (2017) Nanci Castanha et al. FOOD HYDROCOLLOIDS
- High pressure processing (HPP) of pea starch: Effect on the gelatinization properties
- (2017) Thiago S. Leite et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Forty Years of Advances in Ozone Technology. A Review of Ozone: Science & Engineering
- (2017) Barry L. Loeb OZONE-SCIENCE & ENGINEERING
- Nanostructure, morphology and functionality of cassava starch after pulsed electric fields assisted acetylation
- (2016) Jing Hong et al. FOOD HYDROCOLLOIDS
- Physicochemical properties and in vitro digestibility of sorghum starch altered by high hydrostatic pressure
- (2016) Hang Liu et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- In vitro digestibility and changes in physicochemical and textural properties of tartary buckwheat starch under high hydrostatic pressure
- (2016) Hang Liu et al. JOURNAL OF FOOD ENGINEERING
- Effect of high pressure processing on the baking aptitude of corn starch and rice flour
- (2016) Carola Cappa et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Physical and chemical modification of starches: A review
- (2015) Zia-ud-Din et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Bactericidal effect of various non-thermal plasma agents and the influence of experimental conditions in microbial inactivation: A review
- (2015) Jian Guo et al. FOOD CONTROL
- Effects of high pressure processing on cocoyam, Peruvian carrot, and sweet potato: Changes in microstructure, physical characteristics, starch, and drying rate
- (2015) Miguel Meirelles de Oliveira et al. Innovative Food Science & Emerging Technologies
- Impact of ultrasound on structure, physicochemical properties, modifications, and applications of starch
- (2015) Fan Zhu TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Physical Modification of Food Starch Functionalities
- (2015) James N. BeMiller et al. Annual Review of Food Science and Technology
- Ozone oxidation of cassava starch in aqueous solution at different pH
- (2014) Bruna Klein et al. FOOD CHEMISTRY
- Applications of Power Ultrasound in Food Processing
- (2014) Sandra Kentish et al. Annual Review of Food Science and Technology
- Functional, thermal and molecular behaviours of ozone-oxidised cocoyam and yam starches
- (2013) Abraham Olasupo Oladebeye et al. FOOD CHEMISTRY
- Effects of High Hydrostatic Pressure on Rheological Properties of Rice Starch
- (2013) Bin Jiang et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Properties of starch-palmitic acid complexes prepared by high pressure homogenization
- (2013) Shuang Meng et al. JOURNAL OF CEREAL SCIENCE
- Effects of high-pressure homogenization on thermal and electrical properties of wheat starch
- (2013) Shuang Qiu et al. JOURNAL OF FOOD ENGINEERING
- Effects of pulsed electric field treatments on some properties of tapioca starch
- (2012) Zhong Han et al. CARBOHYDRATE POLYMERS
- Effect of high pressure homogenization (HPH) on the physical stability of tomato juice
- (2012) Mirian Tiaki Kaneiwa Kubo et al. FOOD RESEARCH INTERNATIONAL
- Ozonation of corn and potato starch in aqueous solution: effects on the thermal, pasting and structural properties
- (2012) Hatice Çatal et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effect of high-pressure homogenization on microstructure and rheological properties of alkali-treated high-amylose maize starch
- (2012) Bao Wang et al. JOURNAL OF FOOD ENGINEERING
- Ultrasonics in food processing
- (2012) Jayani Chandrapala et al. ULTRASONICS SONOCHEMISTRY
- Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch–water mixtures
- (2011) Kiyoshi Kawai et al. CARBOHYDRATE POLYMERS
- Effect of High Hydrostatic Pressure on Physicochemical and Structural Properties of Rice Starch
- (2011) Wenhao Li et al. Food and Bioprocess Technology
- Retrogradation properties of rice starch gelatinized by heat and high hydrostatic pressure (HHP)
- (2011) Xiuting Hu et al. JOURNAL OF FOOD ENGINEERING
- Food process innovation through new technologies: Use of ultrasound
- (2011) J.A. Cárcel et al. JOURNAL OF FOOD ENGINEERING
- Effect of high hydrostatic pressure on starches: A review
- (2010) Liu Pei-Ling et al. STARCH-STARKE
- Novel Chemical Processes: Ozone, Supercritical CO2, Electrolyzed Oxidizing Water, and Chlorine Dioxide Gas
- (2009) J. Novak et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Physicochemical and Functional Properties of Ozone-Oxidized Starch
- (2009) Hui T. Chan et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Using Ozonation and Amino Acids to Change Pasting Properties of Rice Starch
- (2009) H.J. An et al. JOURNAL OF FOOD SCIENCE
- Effect of ozonation on the rheological and colour characteristics of hydrocolloid dispersions
- (2008) B.K. Tiwari et al. FOOD RESEARCH INTERNATIONAL
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started