High hydrostatic pressure processing for the preparation of buckwheat and tapioca starch films
Authors:
- Sujin KimSKSujin Kim
- So-Young YangSYSo-Young Yang
- Ho Hyun ChunHCHo Hyun Chun
- Kyung Bin SongKSKyung Bin Song
- 1 August 2018
- journal article
- research article
- Published by Elsevier in Food Hydrocolloids
- Vol. 81, 71-76
Abstract
No abstract availableKeywords
This publication has 35 references indexed in Scilit:
- High pressure processing and retrogradation of potato starch: Influence on functional properties and gastro-small intestinal digestion in vitroFood Hydrocolloids, 2018
- Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starchFood Chemistry, 2017
- Effect of starch type on the physico-chemical properties of edible filmsInternational Journal of Biological Macromolecules, 2017
- Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flourFood Hydrocolloids, 2016
- Characterisation of corn starch-based films reinforced with taro starch nanoparticlesFood Chemistry, 2015
- Functional properties of biodegradable corn starch nanocomposites for food packaging applicationsMaterials & Design (1980-2015), 2013
- Edible and Biodegradable Starch Films: A ReviewFood and Bioprocess Technology, 2012
- Retrogradation properties of rice starch gelatinized by heat and high hydrostatic pressure (HHP)Journal of Food Engineering, 2011
- High pressure phase transition kinetics of maize starchJournal of Food Engineering, 2007
- Effect and mechanism of ultrahigh hydrostatic pressure on the structure and properties of starchesCarbohydrate Polymers, 2002