Effect of Ball-Milling on Starch Crystalline Structure, Gelatinization Temperature, and Rheological Properties: Towards Enhanced Utilization in Thermosensitive Systems

Starch’s crystalline structure and gelatinization temperature might facilitate or hinder its use. Ball milling has frequently been mentioned in the literature as a method for reducing starch size and as a more environmentally friendly way to change starch, such as by increasing surface area and reac...

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Detalles Bibliográficos
Autores principales: de Oliveira Barros, Matheus, Mattos, Adriano Lincoln Albuquerque, de Almeida, Jessica Silva, de Freitas Rosa, Morsyleide, de Brito, Edy Sousa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417754/
https://www.ncbi.nlm.nih.gov/pubmed/37569193
http://dx.doi.org/10.3390/foods12152924

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417754/
https://www.ncbi.nlm.nih.gov/pubmed/37569193
http://dx.doi.org/10.3390/foods12152924

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