Understanding the Structure, Thermal, Pasting, and Rheological Properties of Potato and Pea Starches Affected by Annealing Using Plasma-Activated Water

In this research, annealing (ANN) using plasma-activated water (PAW) was first employed to modify potato and pea starches. Compared with the conventional ANN using distilled water (DW), the granular morphology of two starches was not significantly affected by PAW-ANN. The results of X-ray diffractio...

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Detalles Bibliográficos
Autores principales: Yan, Yizhe, Peng, Baixiang, Niu, Bin, Ji, Xiaolong, He, Yuan, Shi, Miaomiao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8859486/
https://www.ncbi.nlm.nih.gov/pubmed/35198591
http://dx.doi.org/10.3389/fnut.2022.842662

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8859486/
https://www.ncbi.nlm.nih.gov/pubmed/35198591
http://dx.doi.org/10.3389/fnut.2022.842662

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