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CyTA - Journal of Food Volume 18, 2020 - Issue 1
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Research Article

Effect of dry heating with short-chain inulin on physicochemical properties of sweet potato starch

Efecto del calentamiento en seco con inulina de cadena corta en las propiedades fisicoquímicas del almidón de batata (camote)

Lingwen Zhanga Post-doctoral Research Base, Henan Institute of Science and Technology, Xinxiang, P.R. China;b Chemical Post-doctoral Research Station, Henan University, Kaifeng, P.R. ChinaCorrespondence[email protected]
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,
Xuefei Wanga Post-doctoral Research Base, Henan Institute of Science and Technology, Xinxiang, P.R. ChinaView further author information
,
Hongfang Jia Post-doctoral Research Base, Henan Institute of Science and Technology, Xinxiang, P.R. ChinaView further author information
,
Junliang Suna Post-doctoral Research Base, Henan Institute of Science and Technology, Xinxiang, P.R. ChinaView further author information
,
Hanjun Maa Post-doctoral Research Base, Henan Institute of Science and Technology, Xinxiang, P.R. ChinaView further author information
&
Xiuhua Liub Chemical Post-doctoral Research Station, Henan University, Kaifeng, P.R. ChinaView further author information
Pages 216-228 | Received 14 Oct 2019, Accepted 16 Feb 2020, Published online: 20 Mar 2020

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Read on this site (1)

Hongfang Ji, Ping Yang, Lingwen Zhang, Xuefei Wang, Xinxin Li, Hanjun Ma & Fusheng Chen. (2021) Effects of inulin with short and long-chain on pasting, texture and rheological properties of sweet potato starch. CyTA - Journal of Food 19:1, pages 21-32.
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Articles from other publishers (2)

Nasim Kian-Pour, Esra Akdeniz & Omer Said Toker. (2022) Influence of coating-blanching in starch solutions, on the drying kinetics, transport properties, quality parameters, and microstructure of celery root chips. LWT 160, pages 113262.
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Siyuan Liang, Chunyan Su, Ahmed S. M. Saleh, Hao Wu, Bo Zhang, Xiangzhen Ge & Wenhao Li. (2021) Repeated and continuous dry heat treatments induce changes in physicochemical and digestive properties of mung bean starch. Journal of Food Processing and Preservation 45:3.
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