Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (<i>Amorphophallus paeoniifolius</i>) starch

Autor(en)

Sreejani Barua, Andreas Hanewald, Mathias Bächle, Markus Mezger, Prem Prakash Srivastav, Thomas A. Vilgis

Organisation(en)

Dynamik Kondensierter Systeme

Externe Organisation(en)

Indian Institute of Technology Kharagpur, Max-Planck-Institut für Polymerforschung

Journal

Food Hydrocolloids

Band

129

Anzahl der Seiten

14

ISSN

0268-005X

DOI

https://doi.org/10.1016/j.foodhyd.2022.107672

Publikationsdatum

08-2022

Peer-reviewed

Ja

ÖFOS 2012

103023 Polymerphysik, 104009 Lebensmittelchemie

Schlagwörter

ASJC Scopus Sachgebiete

Food Science, Chemical Engineering(all), Chemistry(all)

Link zum Portal

https://ucris.univie.ac.at/portal/de/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