Publications
Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (<i>Amorphophallus paeoniifolius</i>) starch
- Author(s)
- Sreejani Barua, Andreas Hanewald, Mathias Bächle, Markus Mezger, Prem Prakash Srivastav, Thomas A. Vilgis
- Organisation(s)
- Dynamics of Condensed Systems
- External organisation(s)
- Indian Institute of Technology Kharagpur, Max Planck Institute for Polymer Research
- Journal
- Food Hydrocolloids
- Volume
- 129
- No. of pages
- 14
- ISSN
- 0268-005X
- DOI
- https://doi.org/10.1016/j.foodhyd.2022.107672
- Publication date
- 08-2022
- Peer reviewed
- Yes
- Austrian Fields of Science 2012
- 103023 Polymer physics, 104009 Food chemistry
- Keywords
- ASJC Scopus subject areas
- Food Science, Chemical Engineering(all), Chemistry(all)
- Portal url
- https://ucris.univie.ac.at/portal/en/publications/insights-into-the-structural-thermal-crystalline-and-rheological-behavior-of-various-hydrothermally-modified-elephant-foot-yam-amorphophallus-paeoniifolius-starch(d81bfc15-238b-45ce-8254-8a57b2198cce).html