Comparative study of thermo-mechanical, rheological, and structural properties of gluten-free model doughs from high hydrostatic pressure treated maize, potato, and sweet potato starches
Md. Hafizur Rahman, Miao Zhang, Hongnan Sun, Taihua Mu
Topics & Concepts
RheologyHydrostatic pressureAbsorption of waterFood scienceRetrogradation (starch)Gluten freeStarchPotato starchSwellingViscoelasticityChemistryGlutenMaterials scienceMicrostructureComposite materialThermodynamicsAmylosePhysicsFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls