Understanding starch gelatinization and rheology modeling of tapioca starch– NaCl/CaCl2 blends: Thermodynamic properties and gelatinization reaction kinetics during pre- and post-ultrasonication
Elahe Abedi, Ammar B. Altemimi, Reza Roohi, Seyed Mohammad Bagher Hashemi, F. Conte
Topics & Concepts
RheologyStarchKineticsGibbs free energyStarch gelatinizationViscositySonicationChemistryIonChemical engineeringIsothermal processThermodynamicsMaterials scienceChromatographyOrganic chemistryComposite materialPhysicsEngineeringQuantum mechanicsFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems