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://ucrisportal.univie.ac.at/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