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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Structural properties of sweet potato starch and its vermicelli quality as affected by heat-moisture treatment

Luyan LiaoCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan Province410128, ChinaCorrespondence[email protected] [email protected]
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,
Huihui LiuCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan Province410128, ChinaView further author information
,
Zengpeng GanCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan Province410128, ChinaView further author information
&
Weiguo WuCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan Province410128, ChinaCorrespondence[email protected]
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Pages 1122-1133 | Received 21 Feb 2019, Accepted 10 May 2019, Published online: 17 Jun 2019

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Herlina Marta, Yana Cahyana, Sarah Bintang, Giffary Pramafisi Soeherman & Mohamad Djali. (2022) Physicochemical and pasting properties of corn starch as affected by hydrothermal modification by various methods. International Journal of Food Properties 25:1, pages 792-812.
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Mădălina Iuga & Silvia Mironeasa. (2020) A review of the hydrothermal treatments impact on starch based systems properties. Critical Reviews in Food Science and Nutrition 60:22, pages 3890-3915.
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Wangfen Zhang, Gongqi Zhao, Biao Huang, Ruidi He, Ligong Zhai & Liping Yang. (2024) Effects of dual modification by cationization and acetylation on the physicochemical and structural characteristics of glutinous rice starch. International Journal of Biological Macromolecules 255, pages 128277.
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David Ramírez-Brewer, Somaris E. Quintana & Luis A. García-Zapateiro. (2023) Effect of microwave treatment on technological, physicochemical, rheological and microstructural properties of mango (Mangifera indica) kernel starch variety Tommy and Sugar. LWT 187, pages 115311.
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Yue Gu, Qingyun Li, Yisu Yang & Xi Yang. (2023) The gelation mechanism of mung bean starch as affected by edible alum. International Journal of Food Engineering 19:7-8, pages 289-299.
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Yangyang Sun, Renbing Qin, Jie Zeng & Guanglei Li. (2023) Effect of Heat–Moisture Treatment on the Structure and Digestibility of Sweet Potato Starch. Foods 12:16, pages 3076.
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Jinku Bora, Nikhil Kumar Mahnot, Hilal Ahmad Makroo & Charu Lata Mahanta. (2022) Impact of hydrothermal treatments on the functional, thermal, pasting, morphological and rheological properties of underutilized yam starches. Journal of Food Measurement and Characterization 17:3, pages 2285-2300.
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Nan Chen, Hao‐Xiang Gao, Qiang He & Wei‐Cai Zeng. (2023) Insight into property, function, and digestion of potato starch modified by phenolic compounds with varying structures. Journal of Food Science 88:3, pages 962-976.
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Sha Yang, Sushil Dhital, Meng-Na Zhang, Jie Wang & Zhi-Gang Chen. (2022) Structural, gelatinization, and rheological properties of heat-moisture treated potato starch with added salt and its application in potato starch noodles. Food Hydrocolloids 131, pages 107802.
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Congli Cui, Yunzhu Jia, Qi Sun, Mengting Yu, Na Ji, Lei Dai, Yanfei Wang, Yang Qin, Liu Xiong & Qingjie Sun. (2022) Recent advances in the preparation, characterization, and food application of starch-based hydrogels. Carbohydrate Polymers 291, pages 119624.
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Ishita Chakraborty, Pooja N, Sib Sankar Mal, Uttam C. Paul, Md. Hafizur Rahman & Nirmal Mazumder. (2022) An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review. Food and Bioprocess Technology 15:6, pages 1195-1223.
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William Oyom, Zhong Zhang, Yang Bi & Reza Tahergorabi. (2022) Application of starch-based coatings incorporated with antimicrobial agents for preservation of fruits and vegetables: A review. Progress in Organic Coatings 166, pages 106800.
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Miaomiao Shi, Fei Wang, Xiaolong Ji, Yizhe Yan & Yanqi Liu. (2021) Effects of plasma‐activated water and heat moisture treatment on the properties of wheat flour and dough. International Journal of Food Science & Technology 57:4, pages 1988-1994.
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Xiunan ZHANG, Yajuan JIA, Jie ZENG & Guanglei LI. (2022) Effect of heat-moisture treatment on physicochemical properties and digestive characteristics of sweet potato flour. Food Science and Technology 42.
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William Oyom, Hengping Xu, Zhitian Liu, Haitao Long, Yongcai Li, Zhong Zhang, Yang Bi, Reza Tahergorabi & Dov Prusky. (2022) Effects of modified sweet potato starch edible coating incorporated with cumin essential oil on storage quality of ‘early crisp’. LWT 153, pages 112475.
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Luz Araceli Ochoa-Martínez, Héctor Alejandro Luna Solís & Gabriela Bermúdez Quiñones. (2021) Almidón de camote: Modificaciones enzimáticas, físicas y químicas. TECNOCIENCIA Chihuahua 15:3, pages 221-233.
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Mădălina Iuga & Silvia Mironeasa. (2021) Simultaneous optimization of wheat heat moisture treatment and grape peels addition for pasta making. LWT 150, pages 112011.
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Mădălina Iuga, Ana Batariuc & Silvia Mironeasa. (2021) Synergistic Effects of Heat-Moisture Treatment Regime and Grape Peels Addition on Wheat Dough and Pasta Features. Applied Sciences 11:12, pages 5403.
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Mohammed Obadi & Bin Xu. (2021) Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products. Food Hydrocolloids 112, pages 106286.
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Daniele Bach, Ana Cláudia Bedin, Luiz Gustavo Lacerda, Alessandro Nogueira & Ivo Mottin Demiate. (2021) Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry. Brazilian Archives of Biology and Technology 64.
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Aderonke Olagunju, Olufunmilayo Omoba, Victor Enujiugha, Adeola Alashi & Rotimi Aluko. (2020) Technological Properties of Acetylated Pigeon Pea Starch and Its Stabilized Set-Type Yoghurt. Foods 9:7, pages 957.
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