1Comparative study of thermo-mechanical, rheological, and structural properties of gluten-free model doughs from high hydrostatic pressure treated maize, potato, and sweet potato starches

作者： Rahman, Md Hafizur; Zhang, Miao; Sun, Hong-Nan; Mu, Tai-Hua; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, Key Lab Agroprod Proc,Minist Agr & Rural Affairs, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China;

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： High hydrostatic pressure; Gluten-free dough; Water mobility

年份：2022

2Comparative study of the effects of high hydrostatic pressure on physicochemical, thermal, and structural properties of maize, potato, and sweet potato starches

作者： Rahman, Md Hafizur; Mu, Tai-Hua; Zhang, Miao; Ma, Meng-Mei; Sun, Hong-Nan; SCI

机构： Chinese Acad Agr Sci, Lab Food Chem & Nutr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc,Minist Agr & Rural Affairs, Beijing, Peoples R China;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION