The effect of pre and post-ultrasonication on the aggregation structure and physicochemical characteristics of tapioca starch containing sucrose, isomalt and maltodextrin
Kiana Pourmohammadi, Elahe Abedi
Topics & Concepts
MaltodextrinSonicationFourier transform infrared spectroscopyDifferential scanning calorimetryStarchPolyolGranule (geology)ChemistrySucroseNuclear chemistryMaterials scienceChromatographyChemical engineeringFood scienceOrganic chemistrySpray dryingComposite materialPolyurethanePhysicsThermodynamicsEngineeringFood composition and propertiesMicroencapsulation and Drying ProcessesProteins in Food Systems