| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10597366 | Carbohydrate Polymers | 2012 | 6 Pages |
Abstract
⺠Higher energy input (>49.36 J gâ1) offered by pulsed electric field could destroy the crystal region of tapioca starch. ⺠The gelatinization temperature, enthalpy, the peak viscosity and the breakdown viscosity of PEF-treated samples were all decreased. ⺠PEF treatments would be a promising physical method to modify properties of starch and get desired products in food industry.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Zhong Han, Xin An Zeng, Nan Fu, Shu Juan Yu, Xiao Dong Chen, John F. Kennedy,