Litcius/Paper detail

Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch

Sreejani Barua, Andreas Hanewald, Mathias Baechle, Markus Mezger, Prem Prakash Srivastav, Thomas A. Vilgis

2022Food Hydrocolloids44 citationsDOI

Topics & Concepts

CrystallinityStarchChemistryAmylopectinParticle sizeFood scienceExtrusionPolysaccharideAmyloseMaterials scienceComposite materialCrystallographyBiochemistryPhysical chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems
Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch | Litcius