Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features
Antonio J. Vela, Marina Villanueva, Ángela García Solaesa, Felicidad Ronda
Topics & Concepts
SonicationRheologyAbsorption of waterSwellingParticle sizeMaterials scienceDispersion (optics)StarchChemistryChemical engineeringAbsorption (acoustics)Thermal treatmentFood scienceComposite materialChromatographyPhysical chemistryEngineeringOpticsPhysicsFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications