Dual modification of starch: Synergistic effects of ozonation and pulsed electric fields on structural, rheological, and functional attributes

Study evaluated the influence of ozonization (O3) time combined with pulsed electric fields (PEF) on the modification of bean starch structure. O₃ was used at a concentration of 0.045 g/L for 60 min (Oz1) and 120 min (Oz2) both individually and in combination with 30 kV/cm (P30). Carbonyl content wa...

Full description

Saved in:
Bibliographic Details
Published inFood chemistry Vol. 464; no. Pt 2; p. 141718
Main Authors Almeida, Raphael Lucas Jacinto, Santos, Newton Carlos, de Brito, Ana Carla Oliveira, Leite, Ana Carolina Nóbrega, Morais, Jessica Renaly Fernandes, de Oliveira, Bárbara Freire, da Silva, Paloma Benedita, da Silva, Ynis Thaciane Felix, da Silva Freitas, Raimunda Valdenice, do Bonfim, Karina Soares, de Sousa, Alison Bruno Borges, de Figueiredo, Maria José, da Costa, Gilsandro Alves, de Assis Cavalcante, Josilene, dos Santos Pereira, Tamires
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.02.2025
Subjects
Online AccessGet full text

Cover

Loading…
Abstract Study evaluated the influence of ozonization (O3) time combined with pulsed electric fields (PEF) on the modification of bean starch structure. O₃ was used at a concentration of 0.045 g/L for 60 min (Oz1) and 120 min (Oz2) both individually and in combination with 30 kV/cm (P30). Carbonyl content was higher than the carboxyl content, especially with prolonged treatment times (Oz2), indicating partial oxidation. Additionally, higher levels of amylose and degrees of polymerization (DP ≥ 37 and DP 25–36) were observed in the oxidized starches, with significant changes only when combined with PEF. The main morphological and structural modifications included the presence of agglomerates, partial gelatinization, reduced crystallinity, and lower IR1047/1022 in the granules treated with PEF + O3. Oxidized starches exhibited higher solubility, resulting in lower values for rheological parameters, with PEF + 2 h of O3 (Oz2P) standing out. It can be used as prebiotics, controlled release agents and a texturizer for gluten-free foods. [Display omitted] •O3 + PEF altered granule geometry, causing agglomeration and partial gelatinization.•Crystallinity changes noted; peaks flattened but type A classification remained.•Oxidized starches showed greater solubility and lower apparent viscosity (Oz2P).•P30 excelled in water absorption with 7.51 μm granules, larger with O3 (8.25 μm).•Ozonation led to slight amylose/amylopectin changes, being more effective with PEF.
AbstractList Study evaluated the influence of ozonization (O3) time combined with pulsed electric fields (PEF) on the modification of bean starch structure. O₃ was used at a concentration of 0.045 g/L for 60 min (Oz1) and 120 min (Oz2) both individually and in combination with 30 kV/cm (P30). Carbonyl content was higher than the carboxyl content, especially with prolonged treatment times (Oz2), indicating partial oxidation. Additionally, higher levels of amylose and degrees of polymerization (DP ≥ 37 and DP 25-36) were observed in the oxidized starches, with significant changes only when combined with PEF. The main morphological and structural modifications included the presence of agglomerates, partial gelatinization, reduced crystallinity, and lower IR1047/1022 in the granules treated with PEF + O3. Oxidized starches exhibited higher solubility, resulting in lower values for rheological parameters, with PEF + 2 h of O3 (Oz2P) standing out. It can be used as prebiotics, controlled release agents and a texturizer for gluten-free foods.Study evaluated the influence of ozonization (O3) time combined with pulsed electric fields (PEF) on the modification of bean starch structure. O₃ was used at a concentration of 0.045 g/L for 60 min (Oz1) and 120 min (Oz2) both individually and in combination with 30 kV/cm (P30). Carbonyl content was higher than the carboxyl content, especially with prolonged treatment times (Oz2), indicating partial oxidation. Additionally, higher levels of amylose and degrees of polymerization (DP ≥ 37 and DP 25-36) were observed in the oxidized starches, with significant changes only when combined with PEF. The main morphological and structural modifications included the presence of agglomerates, partial gelatinization, reduced crystallinity, and lower IR1047/1022 in the granules treated with PEF + O3. Oxidized starches exhibited higher solubility, resulting in lower values for rheological parameters, with PEF + 2 h of O3 (Oz2P) standing out. It can be used as prebiotics, controlled release agents and a texturizer for gluten-free foods.
Study evaluated the influence of ozonization (O3) time combined with pulsed electric fields (PEF) on the modification of bean starch structure. O₃ was used at a concentration of 0.045 g/L for 60 min (Oz1) and 120 min (Oz2) both individually and in combination with 30 kV/cm (P30). Carbonyl content was higher than the carboxyl content, especially with prolonged treatment times (Oz2), indicating partial oxidation. Additionally, higher levels of amylose and degrees of polymerization (DP ≥ 37 and DP 25–36) were observed in the oxidized starches, with significant changes only when combined with PEF. The main morphological and structural modifications included the presence of agglomerates, partial gelatinization, reduced crystallinity, and lower IR1047/1022 in the granules treated with PEF + O3. Oxidized starches exhibited higher solubility, resulting in lower values for rheological parameters, with PEF + 2 h of O3 (Oz2P) standing out. It can be used as prebiotics, controlled release agents and a texturizer for gluten-free foods. [Display omitted] •O3 + PEF altered granule geometry, causing agglomeration and partial gelatinization.•Crystallinity changes noted; peaks flattened but type A classification remained.•Oxidized starches showed greater solubility and lower apparent viscosity (Oz2P).•P30 excelled in water absorption with 7.51 μm granules, larger with O3 (8.25 μm).•Ozonation led to slight amylose/amylopectin changes, being more effective with PEF.
ArticleNumber 141718
Author Morais, Jessica Renaly Fernandes
de Oliveira, Bárbara Freire
de Figueiredo, Maria José
Almeida, Raphael Lucas Jacinto
de Assis Cavalcante, Josilene
de Brito, Ana Carla Oliveira
Leite, Ana Carolina Nóbrega
da Silva, Ynis Thaciane Felix
dos Santos Pereira, Tamires
de Sousa, Alison Bruno Borges
da Costa, Gilsandro Alves
da Silva, Paloma Benedita
da Silva Freitas, Raimunda Valdenice
do Bonfim, Karina Soares
Santos, Newton Carlos
Author_xml – sequence: 1
  givenname: Raphael Lucas Jacinto
  surname: Almeida
  fullname: Almeida, Raphael Lucas Jacinto
  email: raphaelqindustrial@gmail.com
  organization: Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil
– sequence: 2
  givenname: Newton Carlos
  surname: Santos
  fullname: Santos, Newton Carlos
  organization: Department of Food Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
– sequence: 3
  givenname: Ana Carla Oliveira
  surname: de Brito
  fullname: de Brito, Ana Carla Oliveira
  organization: Department of Materials Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
– sequence: 4
  givenname: Ana Carolina Nóbrega
  surname: Leite
  fullname: Leite, Ana Carolina Nóbrega
  organization: Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
– sequence: 5
  givenname: Jessica Renaly Fernandes
  surname: Morais
  fullname: Morais, Jessica Renaly Fernandes
  organization: Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil
– sequence: 6
  givenname: Bárbara Freire
  surname: de Oliveira
  fullname: de Oliveira, Bárbara Freire
  organization: Department of Chemical Engineering, Federal University of Pernambuco, Recife, PE, Brazil
– sequence: 7
  givenname: Paloma Benedita
  surname: da Silva
  fullname: da Silva, Paloma Benedita
  organization: Department of Chemical Engineering, Federal University of Pernambuco, Recife, PE, Brazil
– sequence: 8
  givenname: Ynis Thaciane Felix
  surname: da Silva
  fullname: da Silva, Ynis Thaciane Felix
  organization: Department of Chemical Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil
– sequence: 9
  givenname: Raimunda Valdenice
  surname: da Silva Freitas
  fullname: da Silva Freitas, Raimunda Valdenice
  organization: Department of Food Technology, Federal Institute of Education, Science and Technology of Rio Grande do Norte, Pau dos Ferros, RN, Brazil
– sequence: 10
  givenname: Karina Soares
  surname: do Bonfim
  fullname: do Bonfim, Karina Soares
  organization: Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil
– sequence: 11
  givenname: Alison Bruno Borges
  surname: de Sousa
  fullname: de Sousa, Alison Bruno Borges
  organization: Department of Agroindustry, Federal Institute of Education, Science and Technology of Pernambuco, Belo Jardim, PE, Brazil
– sequence: 12
  givenname: Maria José
  surname: de Figueiredo
  fullname: de Figueiredo, Maria José
  organization: Department of Agro-industrial Management and Technology, Federal University of Paraiba, Bananeiras, PB, Brazil
– sequence: 13
  givenname: Gilsandro Alves
  surname: da Costa
  fullname: da Costa, Gilsandro Alves
  organization: Department of Food Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil
– sequence: 14
  givenname: Josilene
  surname: de Assis Cavalcante
  fullname: de Assis Cavalcante, Josilene
  organization: Department of Chemical Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil
– sequence: 15
  givenname: Tamires
  surname: dos Santos Pereira
  fullname: dos Santos Pereira, Tamires
  organization: Department of Agroindustry, Federal Institute of Education, Science and Technology of Piaui, Uruçuí, PI, Brazil
BookMark eNqFkc1u3CAURlGUSJkkfYXKyy7qKdcwNu6qVfoXKVIWbdcIXy4ZRh6Ygh0peYg-c7HcrrtC6J7vXMF3xc5DDMTYa-Bb4NC-O2xdjBb3dNw2vJFbkNCBOmMbUJ2oO94152zDBVe1AtlesqucD5zzhoPasN-fZjNWx2i982gmH0MVXZUnk3D_vvr-HCg9-jx5rMg5wikv4_gSw8qaYKvTPGayFY1lnAroPI22cKFo0ozTnMz4tkp7imN8LEvKZYm5OeDiKOvNVILDPFG-YRfOFN2rv-c1-_nl84_bb_X9w9e724_3NYLooAbnpFF8MH0vnOCSoxosKNlaAqeawfY98t5xa9FZ3LUgG7HrB4mKQGE3iGv2ZvWeUvw1U5700WekcTSB4py1gIbveqEkFLRdUUwx50ROn5I_mvSsgeulAH3Q_wrQSwF6LaAEP6xBKg958pR0Rk8ByfpUvkrb6P-n-AOpDJez
Cites_doi 10.1007/s13197-018-3085-2
10.1016/j.lwt.2020.110650
10.1016/j.foodhyd.2021.106883
10.1080/01919512.2020.1756218
10.1016/j.fshw.2022.07.043
10.1016/j.ijbiomac.2020.03.184
10.1016/j.foodchem.2023.138228
10.1021/jf60210a044
10.1016/j.foodchem.2015.01.094
10.1094/CCHEM.1999.76.5.629
10.1016/j.carbpol.2018.12.001
10.1016/j.foodhyd.2013.06.002
10.1590/1678-457X.6749
10.1016/j.foodhyd.2024.109913
10.1016/j.foodchem.2018.09.005
10.1016/j.foodres.2018.09.064
10.1016/j.jcs.2005.09.003
10.1016/j.mineng.2023.108084
10.1016/j.fufo.2024.100334
10.1007/s10965-018-1651-y
10.1016/j.ifset.2021.102602
10.1016/j.ijbiomac.2019.04.202
10.1016/j.foodhyd.2020.106066
10.1016/j.ijbiomac.2024.132358
10.1016/S0144-8617(99)00120-4
10.1016/j.foodchem.2012.08.053
10.1016/j.foodhyd.2019.03.026
10.1016/j.polymer.2024.127314
10.1016/j.ijbiomac.2024.133272
10.1016/j.carbpol.2019.04.061
10.1016/j.foodhyd.2020.106027
10.1016/j.cofs.2020.12.018
10.1016/j.ijbiomac.2023.127030
10.1111/jfpp.14342
10.1016/j.ijbiomac.2017.04.027
10.1111/jfpe.13994
10.1016/j.ijbiomac.2018.02.144
10.1016/j.tifs.2017.12.009
10.1016/j.jfoodeng.2009.01.040
10.3390/foods10020395
10.1016/j.cofs.2017.02.014
10.1016/j.foodchem.2016.10.138
10.1016/j.foodchem.2010.01.048
10.1016/j.carbpol.2020.117294
10.3390/polym15132935
10.1016/j.foodchem.2014.01.058
10.1016/j.cofs.2018.01.010
10.1016/j.ijbiomac.2024.134500
10.1016/j.foodhyd.2016.12.001
10.1080/01919512.2019.1577128
10.1016/j.carbpol.2018.04.062
10.1111/jfpe.14145
10.3390/foods12173189
ContentType Journal Article
Copyright 2024 Elsevier Ltd
Copyright © 2024 Elsevier Ltd. All rights reserved.
Copyright_xml – notice: 2024 Elsevier Ltd
– notice: Copyright © 2024 Elsevier Ltd. All rights reserved.
DBID AAYXX
CITATION
7X8
DOI 10.1016/j.foodchem.2024.141718
DatabaseName CrossRef
MEDLINE - Academic
DatabaseTitle CrossRef
MEDLINE - Academic
DatabaseTitleList MEDLINE - Academic

DeliveryMethod fulltext_linktorsrc
Discipline Economics
Chemistry
Diet & Clinical Nutrition
EISSN 1873-7072
ExternalDocumentID 10_1016_j_foodchem_2024_141718
S0308814624033685
GroupedDBID ---
--K
--M
.~1
0R~
1B1
1RT
1~.
1~5
4.4
457
4G.
5GY
5VS
7-5
71M
8P~
9JM
9JN
AABNK
AACTN
AAEDT
AAEDW
AAHBH
AAIKC
AAIKJ
AAKOC
AALRI
AAMNW
AAOAW
AAQFI
AARLI
AATLK
AAXKI
AAXUO
ABFNM
ABFRF
ABGRD
ABGSF
ABJNI
ABMAC
ABUDA
ACDAQ
ACGFO
ACGFS
ACIUM
ACRLP
ADBBV
ADECG
ADEZE
ADQTV
ADUVX
AEBSH
AEFWE
AEHWI
AEKER
AENEX
AEQOU
AFJKZ
AFKWA
AFTJW
AFXIZ
AFZHZ
AGUBO
AGYEJ
AHHHB
AIEXJ
AIKHN
AITUG
AJOXV
AJSZI
AKRWK
ALMA_UNASSIGNED_HOLDINGS
AMFUW
AMRAJ
AXJTR
BKOJK
BLXMC
CS3
DU5
EBS
EFJIC
EO8
EO9
EP2
EP3
F5P
FDB
FIRID
FLBIZ
FNPLU
FYGXN
G-Q
GBLVA
IHE
J1W
K-O
KOM
KZ1
MO0
N9A
O-L
O9-
OAUVE
OZT
P-8
P-9
P2P
PC.
Q38
RIG
ROL
RPZ
SAB
SCC
SDF
SDG
SDP
SES
SEW
SPC
SPCBC
SSA
SSK
SSU
SSZ
T5K
WH7
~G-
~KM
29H
53G
AALCJ
AAQXK
AAYJJ
AAYXX
ABXDB
ACNNM
ADMUD
AGHFR
AGRDE
AI.
ASPBG
AVWKF
AZFZN
CITATION
EJD
FEDTE
FGOYB
G-2
HLV
HVGLF
HZ~
LW9
M41
R2-
SCB
VH1
WUQ
Y6R
7X8
ID FETCH-LOGICAL-c1371-1ff4a80ba993f3040c8bd1846de1f82bd99c09f0ddcfdc56142359b4c8e18c7b3
IEDL.DBID .~1
ISSN 0308-8146
1873-7072
IngestDate Fri Oct 25 20:46:00 EDT 2024
Wed Oct 23 14:21:56 EDT 2024
Sat Oct 26 15:43:05 EDT 2024
IsPeerReviewed true
IsScholarly true
Issue Pt 2
Keywords Green processing
Non-thermal techniques
Double modification
Combined treatments
Language English
LinkModel DirectLink
MergedId FETCHMERGED-LOGICAL-c1371-1ff4a80ba993f3040c8bd1846de1f82bd99c09f0ddcfdc56142359b4c8e18c7b3
Notes ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
PQID 3120593841
PQPubID 23479
ParticipantIDs proquest_miscellaneous_3120593841
crossref_primary_10_1016_j_foodchem_2024_141718
elsevier_sciencedirect_doi_10_1016_j_foodchem_2024_141718
PublicationCentury 2000
PublicationDate 2025-02-01
PublicationDateYYYYMMDD 2025-02-01
PublicationDate_xml – month: 02
  year: 2025
  text: 2025-02-01
  day: 01
PublicationDecade 2020
PublicationTitle Food chemistry
PublicationYear 2025
Publisher Elsevier Ltd
Publisher_xml – name: Elsevier Ltd
References Jane, Chen, Lee, McPherson, Wong, Radosavljevic, Kasemsuwan (bb0145) 1999; 76
Maqbool, Dar, KumarDash, Srivastava, Pandey, Shams, Manzoor (bb0210) 2024
Dudu, Li, Oyedeji, Oyeyinka, Ma (bb0090) 2019; 133
Almeida, Santos, Feitoza, de Alcântara Ribeiro, de Alcântara Silva, de Figueiredo, de Sousa Muniz (bb0020) 2022; 45
Jan, Panesar, Rana, Singh (bb0140) 2017; 102
Oladebeye, Oshodi, Amoo, Karim (bb0225) 2018; 70
Zhao, Li, Zhu, Ma, Liu, Wang, Hu (bb0290) 2019; 218
Hong, Li, An, Liu, Li, Han, Zeng, Zheng, Cai (bb0125) 2020; 44
Andrade, Nunes, Pereira (bb0030) 2015; 178
Handarini, Hamdani, Cahyana, Setiasih (bb0110) 2020; 443
Muhammad, Hussin, Man, Ghazali, Kennedy (bb0215) 2000; 42
Wani, Jabeen, Geelani, Masoodi, Saba, Muzaffar (bb0275) 2014; 35
Bai, Zhang, Qian, Jiang, Wu, Rao, Wu (bb0035) 2021; 138
Hsieh, Liu, Whaley, Shi (bb0130) 2019; 94
Almeida, Santos, Muniz, da Silva Eduardo, de Almeida Silva, Ribeiro, Dos Santos (bb0025) 2023; 253
Lei, Liao, Wang, Zeng, Han (bb0160) 2023; 12
Li, Zhang, Sheng, Li, Zhao, Zhang, Liu (bb0170) 2024; 440
Qiu, Abbaspourrad, Padilla-Zakour (bb0245) 2021; 10
Zheng, Wang, Duan, Guo, Zheng, Li, Yan (bb0295) 2024; 152
Luo, Li, Tao, Wang, Yang, Han (bb0190) 2022
Vanier, El Halal, Dias, da Rosa Zavareze (bb0265) 2017; 221
Li, Wu, Jiang, Qian, Zhang, Wu, Wu (bb0165) 2019; 207
Schoch (bb0255) 1964; 4
Chen, Xiao, Ali, Xu, Li, Wang, Teng (bb0075) 2024; 276
Castanha, Miano, Jones, Reuhs, Campanella, Augusto (bb0060) 2020; 108
Han, Zeng, Zhang, Yu (bb0105) 2009; 93
Ramos, Branco, da Matta Junior, Ferreira, Ditchfield, do Amaral Sobral, Moraes (bb0250) 2024; 308
Ma, Pan, Xie, Li, Zhang, Chen (bb0195) 2019; 274
Manhivi, Venter, Amonsou, Kudanga (bb0200) 2018; 195
Chen, Wen, Zeng, Abdul, Roobab, Xu (bb0070) 2021; 254
Jingyi, Reddy, Fan, Xu (bb0150) 2023; 12
Lima, Castanha, Maniglia, Matta Junior, La Fuente, Augusto (bb0175) 2021; 43
Syahariza, Sar, Hasjim, Tizzotti, Gilbert (bb0260) 2013; 136
Agama-Acevedo, Bello-Perez (bb0005) 2017; 13
Donmez, Pinho, Patel, Desam, Campanella (bb0085) 2021; 39
Putri, Anggreini (bb0240) 2022
Velásquez-Barreto, Miñano, Alvarez-Ramirez, Bello-Pérez (bb0270) 2021; 120
He, Li, Zhao, Zhai, Qin, Yang (bb0115) 2023; 15
Hong, An, Zeng, Han, Zheng, Cai, Aadil (bb0120) 2020; 155
Huang, Chiu, Chan, Su, Wang, Lu, Li (bb0135) 2024; 272
Pandiselvam, Manikantan, Divya, Ashokkumar, Kaavya, Kothakota, Ramesh (bb0230) 2019; 41
Yang, Fang, Chen, Du, Din, Wang, Ding (bb0280) 2024; 278
Cahyana, Titipanillah, Mardawati, Sukarminah, Rialita, Andoyo, Handarini (bb0050) 2018; 55
Castanha, da Matta Junior, Augusto (bb0055) 2017; 66
Nadiha, Fazilah, Bhat, Karim (bb0220) 2010; 121
Los, Zielinski, Wojeicchowski, Nogueira, Demiate (bb0185) 2018; 19
Pozo, Rodríguez-Llamazares, Bouza, Barral, Castaño, Müller, Restrepo (bb0235) 2018; 25
Almeida, Santos, da Silva, Feitoza, de Alcântara Silva, de Alcântara Ribeiro, de Sousa Muniz (bb0015) 2022; 45
Giteru, Oey, Ali (bb0095) 2018; 72
Castanha, Santos, Cunha, Augusto (bb0065) 2019; 116
Alcázar-Alay, Meireles (bb0010) 2015; 35
Klein, Vanier, Moomand, Pinto, Colussi, da Rosa Zavareze, Dias (bb0155) 2014; 155
Lima, Villar, Castanha, Maniglia, Junior, Augusto (bb0180) 2020; 108
Biduski, Silva, Colussi, Halal, Lim, Dias, Zavareze (bb0045) 2018; 113
Beuchat (bb0040) 1977; 25
Zhang, Xu, Zhang, Dan, Fu, Yao (bb0285) 2023; 198
Damodaran, Parkin (bb0080) 2018
Hagenimana, Ding, Fang (bb0100) 2006; 43
Justino, de Oliveira, Rocha, de Oliveira Borges, Calçada (bib296) 2022; 6
Maniglia, Pataro, Ferrari, Augusto, Le-Bail, Le-Bail (bb0205) 2021; 68
Lei (10.1016/j.foodchem.2024.141718_bb0160) 2023; 12
Yang (10.1016/j.foodchem.2024.141718_bb0280) 2024; 278
Qiu (10.1016/j.foodchem.2024.141718_bb0245) 2021; 10
Almeida (10.1016/j.foodchem.2024.141718_bb0020) 2022; 45
Li (10.1016/j.foodchem.2024.141718_bb0170) 2024; 440
Wani (10.1016/j.foodchem.2024.141718_bb0275) 2014; 35
Huang (10.1016/j.foodchem.2024.141718_bb0135) 2024; 272
Putri (10.1016/j.foodchem.2024.141718_bb0240) 2022
Maniglia (10.1016/j.foodchem.2024.141718_bb0205) 2021; 68
Almeida (10.1016/j.foodchem.2024.141718_bb0015) 2022; 45
Muhammad (10.1016/j.foodchem.2024.141718_bb0215) 2000; 42
Hsieh (10.1016/j.foodchem.2024.141718_bb0130) 2019; 94
Agama-Acevedo (10.1016/j.foodchem.2024.141718_bb0005) 2017; 13
Ma (10.1016/j.foodchem.2024.141718_bb0195) 2019; 274
Beuchat (10.1016/j.foodchem.2024.141718_bb0040) 1977; 25
Nadiha (10.1016/j.foodchem.2024.141718_bb0220) 2010; 121
Velásquez-Barreto (10.1016/j.foodchem.2024.141718_bb0270) 2021; 120
Chen (10.1016/j.foodchem.2024.141718_bb0070) 2021; 254
Zhang (10.1016/j.foodchem.2024.141718_bb0285) 2023; 198
He (10.1016/j.foodchem.2024.141718_bb0115) 2023; 15
Giteru (10.1016/j.foodchem.2024.141718_bb0095) 2018; 72
Los (10.1016/j.foodchem.2024.141718_bb0185) 2018; 19
Lima (10.1016/j.foodchem.2024.141718_bb0175) 2021; 43
Pandiselvam (10.1016/j.foodchem.2024.141718_bb0230) 2019; 41
Lima (10.1016/j.foodchem.2024.141718_bb0180) 2020; 108
Biduski (10.1016/j.foodchem.2024.141718_bb0045) 2018; 113
Hong (10.1016/j.foodchem.2024.141718_bb0120) 2020; 155
Castanha (10.1016/j.foodchem.2024.141718_bb0065) 2019; 116
Jingyi (10.1016/j.foodchem.2024.141718_bb0150) 2023; 12
Schoch (10.1016/j.foodchem.2024.141718_bb0255) 1964; 4
Donmez (10.1016/j.foodchem.2024.141718_bb0085) 2021; 39
Zhao (10.1016/j.foodchem.2024.141718_bb0290) 2019; 218
Damodaran (10.1016/j.foodchem.2024.141718_bb0080) 2018
Hong (10.1016/j.foodchem.2024.141718_bb0125) 2020; 44
Pozo (10.1016/j.foodchem.2024.141718_bb0235) 2018; 25
Chen (10.1016/j.foodchem.2024.141718_bb0075) 2024; 276
Bai (10.1016/j.foodchem.2024.141718_bb0035) 2021; 138
Ramos (10.1016/j.foodchem.2024.141718_bb0250) 2024; 308
Dudu (10.1016/j.foodchem.2024.141718_bb0090) 2019; 133
Handarini (10.1016/j.foodchem.2024.141718_bb0110) 2020; 443
Syahariza (10.1016/j.foodchem.2024.141718_bb0260) 2013; 136
Jane (10.1016/j.foodchem.2024.141718_bb0145) 1999; 76
Castanha (10.1016/j.foodchem.2024.141718_bb0060) 2020; 108
Cahyana (10.1016/j.foodchem.2024.141718_bb0050) 2018; 55
Oladebeye (10.1016/j.foodchem.2024.141718_bb0225) 2018; 70
Zheng (10.1016/j.foodchem.2024.141718_bb0295) 2024; 152
Alcázar-Alay (10.1016/j.foodchem.2024.141718_bb0010) 2015; 35
Han (10.1016/j.foodchem.2024.141718_bb0105) 2009; 93
Andrade (10.1016/j.foodchem.2024.141718_bb0030) 2015; 178
Klein (10.1016/j.foodchem.2024.141718_bb0155) 2014; 155
Hagenimana (10.1016/j.foodchem.2024.141718_bb0100) 2006; 43
Almeida (10.1016/j.foodchem.2024.141718_bb0025) 2023; 253
Castanha (10.1016/j.foodchem.2024.141718_bb0055) 2017; 66
Maqbool (10.1016/j.foodchem.2024.141718_bb0210) 2024
Li (10.1016/j.foodchem.2024.141718_bb0165) 2019; 207
Jan (10.1016/j.foodchem.2024.141718_bb0140) 2017; 102
Manhivi (10.1016/j.foodchem.2024.141718_bb0200) 2018; 195
Luo (10.1016/j.foodchem.2024.141718_bb0190) 2022
Vanier (10.1016/j.foodchem.2024.141718_bb0265) 2017; 221
References_xml – volume: 120
  year: 2021
  ident: bb0270
  article-title: Structural, functional, and chemical properties of small starch granules: Andean quinoa and kiwicha
  publication-title: Food Hydrocolloids
  contributor:
    fullname: Bello-Pérez
– volume: 94
  start-page: 238
  year: 2019
  end-page: 254
  ident: bb0130
  article-title: Structure and functional properties of waxy starches
  publication-title: Food Hydrocolloids
  contributor:
    fullname: Shi
– volume: 45
  year: 2022
  ident: bb0020
  article-title: The impact of the pulsed electric field on the structural, morphological, functional, textural, and rheological properties of red rice starch (
  publication-title: Journal of Food Process Engineering
  contributor:
    fullname: de Sousa Muniz
– volume: 254
  year: 2021
  ident: bb0070
  article-title: Pulsed electric field assisted modification of octenyl succinylated potato starch and its influence on pasting properties
  publication-title: Carbohydrate Polymers
  contributor:
    fullname: Xu
– volume: 93
  start-page: 318
  year: 2009
  end-page: 323
  ident: bb0105
  article-title: Effects of pulsed electric fields (PEF) treatment on the properties of corn starch
  publication-title: Journal of Food Engineering
  contributor:
    fullname: Yu
– volume: 152
  year: 2024
  ident: bb0295
  article-title: The effects of E-beam irradiation and microwave combination treatment on the morphology, structure and physicochemical properties of red adzuki bean starch
  publication-title: Food Hydrocolloids
  contributor:
    fullname: Yan
– year: 2022
  ident: bb0190
  article-title: Effect of static magnetic field treatment on the germination of brown rice: Changes in α-amylase activity and structural and functional properties in starch
  publication-title: Food Chemistry
  contributor:
    fullname: Han
– volume: 55
  start-page: 1726
  year: 2018
  end-page: 1733
  ident: bb0050
  article-title: Non-starch contents affect the susceptibility of banana starch and flour to ozonation
  publication-title: Journal of Food Science and Technology
  contributor:
    fullname: Handarini
– volume: 207
  start-page: 362
  year: 2019
  end-page: 370
  ident: bb0165
  article-title: Effect of pulsed electric field on structural properties and digestibility of starches with different crystalline type in solid state
  publication-title: Carbohydrate Polymers
  contributor:
    fullname: Wu
– volume: 15
  year: 2023
  ident: bb0115
  article-title: Starch modification with molecular transformation, physicochemical characteristics, and industrial usability: A state-of-the-art review
  publication-title: Polymers
  contributor:
    fullname: Yang
– volume: 19
  start-page: 63
  year: 2018
  end-page: 71
  ident: bb0185
  article-title: Beans (
  publication-title: Current Opinion in Food Science
  contributor:
    fullname: Demiate
– volume: 178
  start-page: 331
  year: 2015
  end-page: 338
  ident: bb0030
  article-title: Relationship between the chemical components of taro rhizome mucilage and its emulsifying property
  publication-title: Food Chemistry
  contributor:
    fullname: Pereira
– volume: 155
  start-page: 516
  year: 2020
  end-page: 523
  ident: bb0120
  article-title: Behaviors of large A-type and small B-type wheat starch granules esterified by conventional and pulsed electric fields assisted methods
  publication-title: International Journal of Biological Macromolecules
  contributor:
    fullname: Aadil
– volume: 155
  start-page: 167
  year: 2014
  end-page: 173
  ident: bb0155
  article-title: Ozone oxidation of cassava starch in aqueous solution at different pH
  publication-title: Food Chemistry
  contributor:
    fullname: Dias
– volume: 42
  start-page: 85
  year: 2000
  end-page: 90
  ident: bb0215
  article-title: Effect of pH on phosphorylation of sago starch
  publication-title: Carbohydrate Polymers
  contributor:
    fullname: Kennedy
– volume: 274
  start-page: 319
  year: 2019
  end-page: 323
  ident: bb0195
  article-title: Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch
  publication-title: Food Chemistry
  contributor:
    fullname: Chen
– start-page: 1081p
  year: 2018
  ident: bb0080
  article-title: Química de alimentos de Fennema
  contributor:
    fullname: Parkin
– volume: 133
  start-page: 1219
  year: 2019
  end-page: 1227
  ident: bb0090
  article-title: Structural and functional characteristics of optimised dry-heat-moisture treated cassava flour and starch
  publication-title: International Journal of Biological Macromolecules
  contributor:
    fullname: Ma
– volume: 44
  year: 2020
  ident: bb0125
  article-title: Differences in the rheological properties of esterified total, A-type, and B-type wheat starches and their effects on the quality of noodles
  publication-title: Journal of Food Processing and Preservation
  contributor:
    fullname: Cai
– volume: 272
  year: 2024
  ident: bb0135
  article-title: Effect of osmotic pressure and simultaneous heat-moisture phosphorylation treatments on the physicochemical properties of mung bean, water caltrop, and corn starches
  publication-title: International Journal of Biological Macromolecules
  contributor:
    fullname: Li
– volume: 41
  start-page: 491
  year: 2019
  end-page: 507
  ident: bb0230
  article-title: Ozone: An advanced oxidation technology for starch modification
  publication-title: Ozone: Science & Engineering
  contributor:
    fullname: Ramesh
– volume: 136
  start-page: 742
  year: 2013
  end-page: 749
  ident: bb0260
  article-title: The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains
  publication-title: Food Chemistry
  contributor:
    fullname: Gilbert
– volume: 113
  start-page: 443
  year: 2018
  end-page: 449
  ident: bb0045
  article-title: Starch hydrogels: The influence of the amylose content and gelatinization method
  publication-title: International Journal of Biological Macromolecules
  contributor:
    fullname: Zavareze
– volume: 76
  start-page: 629
  year: 1999
  end-page: 637
  ident: bb0145
  article-title: Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch
  publication-title: Cereal Chemistry
  contributor:
    fullname: Kasemsuwan
– volume: 12
  start-page: 416
  year: 2023
  end-page: 423
  ident: bb0150
  article-title: Physicochemical and structural properties of starches from non-traditional sources in China
  publication-title: Food Science and Human Wellness
  contributor:
    fullname: Xu
– volume: 4
  start-page: 157
  year: 1964
  end-page: 160
  ident: bb0255
  article-title: Iodimetric determination of amylose. Potentiometric titration: Standard method
  publication-title: Methods in Carbohydrate Chemistry
  contributor:
    fullname: Schoch
– volume: 198
  year: 2023
  ident: bb0285
  article-title: Properties and potential application of ozone-oxidized starch for enhanced reverse flotation of fine hematite
  publication-title: Minerals Engineering
  contributor:
    fullname: Yao
– volume: 218
  start-page: 163
  year: 2019
  end-page: 169
  ident: bb0290
  article-title: Effect of natural fermentation on the structure and physicochemical properties of wheat starch
  publication-title: Carbohydrate Polymers
  contributor:
    fullname: Hu
– volume: 70
  start-page: 1
  year: 2018
  end-page: 11
  ident: bb0225
  article-title: Gaseous ozonation of pigeon pea, Lima bean, and jack bean starches: Functional, thermal, and molecular properties
  publication-title: Starch/Staerke
  contributor:
    fullname: Karim
– volume: 25
  start-page: 258
  year: 1977
  end-page: 261
  ident: bb0040
  article-title: Functional and electrophoretic characteristics of succinylated peanut flour protein
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Beuchat
– volume: 102
  start-page: 315
  year: 2017
  end-page: 322
  ident: bb0140
  article-title: Structural, thermal and rheological properties of starches isolated from Indian quinoa varieties
  publication-title: International Journal of Biological Macromolecules
  contributor:
    fullname: Singh
– volume: 43
  start-page: 60
  year: 2021
  end-page: 77
  ident: bb0175
  article-title: Ozone processing of cassava starch
  publication-title: Ozone: Science & Engineering
  contributor:
    fullname: Augusto
– volume: 10
  year: 2021
  ident: bb0245
  article-title: Changes in the glutinous Rice grain and physicochemical properties of its starch upon moderate treatment with pulsed electric field
  publication-title: Foods
  contributor:
    fullname: Padilla-Zakour
– volume: 35
  start-page: 215
  year: 2015
  end-page: 236
  ident: bb0010
  article-title: Physicochemical proper- ties, modifications and applications of starches from different botanical sources
  publication-title: Food Science and Technology
  contributor:
    fullname: Meireles
– volume: 72
  start-page: 91
  year: 2018
  end-page: 113
  ident: bb0095
  article-title: Feasibility of using pulsed electric fields to modify biomacromolecules: A review
  publication-title: Trends in Food Science and Technology
  contributor:
    fullname: Ali
– year: 2024
  ident: bb0210
  article-title: Ozonation effects on structural and functional characteristics of starch
  publication-title: Future Foods
  contributor:
    fullname: Manzoor
– volume: 108
  year: 2020
  ident: bb0180
  article-title: Ozone modification of arracacha starch: Effect on structure and functional properties
  publication-title: Food Hydrocolloids
  contributor:
    fullname: Augusto
– volume: 443
  year: 2020
  ident: bb0110
  article-title: Functional, thermal, and molecular properties of ozonated starches
  publication-title: IOP Conference Series: Earth and Environmental Science
  contributor:
    fullname: Setiasih
– volume: 35
  start-page: 253
  year: 2014
  end-page: 263
  ident: bb0275
  article-title: Effect of gamma irradiation on physicochemical properties of Indian Horse Chestnut (
  publication-title: Food Hydrocolloids
  contributor:
    fullname: Muzaffar
– volume: 278
  year: 2024
  ident: bb0280
  article-title: Ozone modification of waxy rice starch nanocrystals: Effects on the multi-scale structural and surface properties
  publication-title: International Journal of Biological Macromolecules
  contributor:
    fullname: Ding
– volume: 6
  start-page: 1
  year: 2022
  end-page: 11
  ident: bib296
  article-title: Evaluation of Non-Newtonian Fluid Flow in Coiled Tubing
  publication-title: International Journal of Geoscience, Engineering and Technology
  contributor:
    fullname: Calçada
– volume: 253
  year: 2023
  ident: bb0025
  article-title: Red rice starch modification-combination of the non-thermal method with a pulsed electric field (PEF) and enzymatic method using α-amylase
  publication-title: International Journal of Biological Macromolecules
  contributor:
    fullname: Dos Santos
– volume: 66
  start-page: 343
  year: 2017
  end-page: 356
  ident: bb0055
  article-title: Potato starch modification using the ozone technology
  publication-title: Food Hydrocolloids
  contributor:
    fullname: Augusto
– volume: 43
  start-page: 38
  year: 2006
  end-page: 46
  ident: bb0100
  article-title: Evaluation of rice flour modified by extrusion cooking
  publication-title: Journal of Cereal Science
  contributor:
    fullname: Fang
– volume: 12
  year: 2023
  ident: bb0160
  article-title: Pulsed electric field-assisted enzymatic and alcoholic–alkaline production of porous granular cold-water-soluble starch: A carrier with efficient zeaxanthin-loading capacity
  publication-title: Foods
  contributor:
    fullname: Han
– volume: 440
  year: 2024
  ident: bb0170
  article-title: The effect of heat moisture treatment times on physicochemical and digestibility properties of adzuki bean, pea, and white kidney bean flours and starches
  publication-title: Food Chemistry
  contributor:
    fullname: Liu
– volume: 68
  year: 2021
  ident: bb0205
  article-title: Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches
  publication-title: Innovative Food Science & Emerging Technologies
  contributor:
    fullname: Le-Bail
– volume: 108
  year: 2020
  ident: bb0060
  article-title: Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources
  publication-title: Food Hydrocolloids
  contributor:
    fullname: Augusto
– volume: 25
  start-page: 1
  year: 2018
  end-page: 8
  ident: bb0235
  article-title: Study of the structural order of native starch granules using combined FTIR and XRD analysis
  publication-title: Journal of Polymer Research
  contributor:
    fullname: Restrepo
– volume: 13
  start-page: 78
  year: 2017
  end-page: 83
  ident: bb0005
  article-title: Starch as an emulsions stability: The case of octenyl succinic anhydride (OSA) starch
  publication-title: Current Opinion in Food Science
  contributor:
    fullname: Bello-Perez
– volume: 39
  start-page: 103
  year: 2021
  end-page: 109
  ident: bb0085
  article-title: Characterization of starch–water interactions and their effects on two key functional properties: Starch gelatinization and retrogradation
  publication-title: Current Opinion in Food Science
  contributor:
    fullname: Campanella
– year: 2022
  ident: bb0240
  article-title: Effect of heat-moisture treatment on structural characteristics and Physico-chemical properties of corn starch-hydrocolloid: A review
  publication-title: Nusantara Science and Technology Proceedings
  contributor:
    fullname: Anggreini
– volume: 116
  start-page: 1192
  year: 2019
  end-page: 1201
  ident: bb0065
  article-title: Properties and possible applications of ozone-modified potato starch
  publication-title: Food Research International
  contributor:
    fullname: Augusto
– volume: 276
  year: 2024
  ident: bb0075
  article-title: Improving resistant starch content of cassava starch by pulsed electric field-assisted esterification
  publication-title: International Journal of Biological Macromolecules
  contributor:
    fullname: Teng
– volume: 308
  year: 2024
  ident: bb0250
  article-title: Structural and functional properties of ozone-treated quinoa starch
  publication-title: Polymer
  contributor:
    fullname: Moraes
– volume: 195
  start-page: 163
  year: 2018
  end-page: 169
  ident: bb0200
  article-title: Composition, thermal and rheological properties of polysaccharides from amadumbe (
  publication-title: Carbohydrate Polymers
  contributor:
    fullname: Kudanga
– volume: 121
  start-page: 1053
  year: 2010
  end-page: 1059
  ident: bb0220
  article-title: Comparative susceptibilities of sago, potato and corn starches to alkali treatment
  publication-title: Food Chemistry
  contributor:
    fullname: Karim
– volume: 138
  year: 2021
  ident: bb0035
  article-title: Pulsed electric field pretreatment modifying digestion, texture, structure and flavor of rice
  publication-title: LWT- Food Science and Technology
  contributor:
    fullname: Wu
– volume: 221
  start-page: 1546
  year: 2017
  end-page: 1559
  ident: bb0265
  article-title: Molecular structure, functionality and applications of oxidized starches: A review
  publication-title: Food Chemistry
  contributor:
    fullname: da Rosa Zavareze
– volume: 45
  year: 2022
  ident: bb0015
  article-title: Effects of hydrothermal pretreatments on thermodynamic and technological properties of red bean starch
  publication-title: Journal of Food Process Engineering
  contributor:
    fullname: de Sousa Muniz
– volume: 55
  start-page: 1726
  year: 2018
  ident: 10.1016/j.foodchem.2024.141718_bb0050
  article-title: Non-starch contents affect the susceptibility of banana starch and flour to ozonation
  publication-title: Journal of Food Science and Technology
  doi: 10.1007/s13197-018-3085-2
  contributor:
    fullname: Cahyana
– volume: 138
  year: 2021
  ident: 10.1016/j.foodchem.2024.141718_bb0035
  article-title: Pulsed electric field pretreatment modifying digestion, texture, structure and flavor of rice
  publication-title: LWT- Food Science and Technology
  doi: 10.1016/j.lwt.2020.110650
  contributor:
    fullname: Bai
– volume: 120
  year: 2021
  ident: 10.1016/j.foodchem.2024.141718_bb0270
  article-title: Structural, functional, and chemical properties of small starch granules: Andean quinoa and kiwicha
  publication-title: Food Hydrocolloids
  doi: 10.1016/j.foodhyd.2021.106883
  contributor:
    fullname: Velásquez-Barreto
– volume: 43
  start-page: 60
  issue: 1
  year: 2021
  ident: 10.1016/j.foodchem.2024.141718_bb0175
  article-title: Ozone processing of cassava starch
  publication-title: Ozone: Science & Engineering
  doi: 10.1080/01919512.2020.1756218
  contributor:
    fullname: Lima
– volume: 12
  start-page: 416
  issue: 2
  year: 2023
  ident: 10.1016/j.foodchem.2024.141718_bb0150
  article-title: Physicochemical and structural properties of starches from non-traditional sources in China
  publication-title: Food Science and Human Wellness
  doi: 10.1016/j.fshw.2022.07.043
  contributor:
    fullname: Jingyi
– volume: 155
  start-page: 516
  year: 2020
  ident: 10.1016/j.foodchem.2024.141718_bb0120
  article-title: Behaviors of large A-type and small B-type wheat starch granules esterified by conventional and pulsed electric fields assisted methods
  publication-title: International Journal of Biological Macromolecules
  doi: 10.1016/j.ijbiomac.2020.03.184
  contributor:
    fullname: Hong
– volume: 440
  year: 2024
  ident: 10.1016/j.foodchem.2024.141718_bb0170
  article-title: The effect of heat moisture treatment times on physicochemical and digestibility properties of adzuki bean, pea, and white kidney bean flours and starches
  publication-title: Food Chemistry
  doi: 10.1016/j.foodchem.2023.138228
  contributor:
    fullname: Li
– volume: 25
  start-page: 258
  issue: 2
  year: 1977
  ident: 10.1016/j.foodchem.2024.141718_bb0040
  article-title: Functional and electrophoretic characteristics of succinylated peanut flour protein
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf60210a044
  contributor:
    fullname: Beuchat
– volume: 178
  start-page: 331
  year: 2015
  ident: 10.1016/j.foodchem.2024.141718_bb0030
  article-title: Relationship between the chemical components of taro rhizome mucilage and its emulsifying property
  publication-title: Food Chemistry
  doi: 10.1016/j.foodchem.2015.01.094
  contributor:
    fullname: Andrade
– volume: 76
  start-page: 629
  issue: 5
  year: 1999
  ident: 10.1016/j.foodchem.2024.141718_bb0145
  article-title: Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch
  publication-title: Cereal Chemistry
  doi: 10.1094/CCHEM.1999.76.5.629
  contributor:
    fullname: Jane
– volume: 207
  start-page: 362
  year: 2019
  ident: 10.1016/j.foodchem.2024.141718_bb0165
  article-title: Effect of pulsed electric field on structural properties and digestibility of starches with different crystalline type in solid state
  publication-title: Carbohydrate Polymers
  doi: 10.1016/j.carbpol.2018.12.001
  contributor:
    fullname: Li
– volume: 70
  start-page: 1
  issue: 11−12
  year: 2018
  ident: 10.1016/j.foodchem.2024.141718_bb0225
  article-title: Gaseous ozonation of pigeon pea, Lima bean, and jack bean starches: Functional, thermal, and molecular properties
  publication-title: Starch/Staerke
  contributor:
    fullname: Oladebeye
– year: 2022
  ident: 10.1016/j.foodchem.2024.141718_bb0240
  article-title: Effect of heat-moisture treatment on structural characteristics and Physico-chemical properties of corn starch-hydrocolloid: A review
  publication-title: Nusantara Science and Technology Proceedings
  contributor:
    fullname: Putri
– volume: 35
  start-page: 253
  year: 2014
  ident: 10.1016/j.foodchem.2024.141718_bb0275
  article-title: Effect of gamma irradiation on physicochemical properties of Indian Horse Chestnut (Aesculus indica Colebr.) starch
  publication-title: Food Hydrocolloids
  doi: 10.1016/j.foodhyd.2013.06.002
  contributor:
    fullname: Wani
– volume: 35
  start-page: 215
  year: 2015
  ident: 10.1016/j.foodchem.2024.141718_bb0010
  article-title: Physicochemical proper- ties, modifications and applications of starches from different botanical sources
  publication-title: Food Science and Technology
  doi: 10.1590/1678-457X.6749
  contributor:
    fullname: Alcázar-Alay
– volume: 152
  year: 2024
  ident: 10.1016/j.foodchem.2024.141718_bb0295
  article-title: The effects of E-beam irradiation and microwave combination treatment on the morphology, structure and physicochemical properties of red adzuki bean starch
  publication-title: Food Hydrocolloids
  doi: 10.1016/j.foodhyd.2024.109913
  contributor:
    fullname: Zheng
– volume: 274
  start-page: 319
  year: 2019
  ident: 10.1016/j.foodchem.2024.141718_bb0195
  article-title: Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch
  publication-title: Food Chemistry
  doi: 10.1016/j.foodchem.2018.09.005
  contributor:
    fullname: Ma
– volume: 116
  start-page: 1192
  year: 2019
  ident: 10.1016/j.foodchem.2024.141718_bb0065
  article-title: Properties and possible applications of ozone-modified potato starch
  publication-title: Food Research International
  doi: 10.1016/j.foodres.2018.09.064
  contributor:
    fullname: Castanha
– volume: 43
  start-page: 38
  issue: 1
  year: 2006
  ident: 10.1016/j.foodchem.2024.141718_bb0100
  article-title: Evaluation of rice flour modified by extrusion cooking
  publication-title: Journal of Cereal Science
  doi: 10.1016/j.jcs.2005.09.003
  contributor:
    fullname: Hagenimana
– volume: 198
  year: 2023
  ident: 10.1016/j.foodchem.2024.141718_bb0285
  article-title: Properties and potential application of ozone-oxidized starch for enhanced reverse flotation of fine hematite
  publication-title: Minerals Engineering
  doi: 10.1016/j.mineng.2023.108084
  contributor:
    fullname: Zhang
– year: 2024
  ident: 10.1016/j.foodchem.2024.141718_bb0210
  article-title: Ozonation effects on structural and functional characteristics of starch
  publication-title: Future Foods
  doi: 10.1016/j.fufo.2024.100334
  contributor:
    fullname: Maqbool
– start-page: 1081p
  year: 2018
  ident: 10.1016/j.foodchem.2024.141718_bb0080
  contributor:
    fullname: Damodaran
– volume: 25
  start-page: 1
  issue: 12
  year: 2018
  ident: 10.1016/j.foodchem.2024.141718_bb0235
  article-title: Study of the structural order of native starch granules using combined FTIR and XRD analysis
  publication-title: Journal of Polymer Research
  doi: 10.1007/s10965-018-1651-y
  contributor:
    fullname: Pozo
– volume: 68
  year: 2021
  ident: 10.1016/j.foodchem.2024.141718_bb0205
  article-title: Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches
  publication-title: Innovative Food Science & Emerging Technologies
  doi: 10.1016/j.ifset.2021.102602
  contributor:
    fullname: Maniglia
– volume: 133
  start-page: 1219
  year: 2019
  ident: 10.1016/j.foodchem.2024.141718_bb0090
  article-title: Structural and functional characteristics of optimised dry-heat-moisture treated cassava flour and starch
  publication-title: International Journal of Biological Macromolecules
  doi: 10.1016/j.ijbiomac.2019.04.202
  contributor:
    fullname: Dudu
– volume: 108
  year: 2020
  ident: 10.1016/j.foodchem.2024.141718_bb0180
  article-title: Ozone modification of arracacha starch: Effect on structure and functional properties
  publication-title: Food Hydrocolloids
  doi: 10.1016/j.foodhyd.2020.106066
  contributor:
    fullname: Lima
– volume: 272
  year: 2024
  ident: 10.1016/j.foodchem.2024.141718_bb0135
  article-title: Effect of osmotic pressure and simultaneous heat-moisture phosphorylation treatments on the physicochemical properties of mung bean, water caltrop, and corn starches
  publication-title: International Journal of Biological Macromolecules
  doi: 10.1016/j.ijbiomac.2024.132358
  contributor:
    fullname: Huang
– volume: 42
  start-page: 85
  issue: 1
  year: 2000
  ident: 10.1016/j.foodchem.2024.141718_bb0215
  article-title: Effect of pH on phosphorylation of sago starch
  publication-title: Carbohydrate Polymers
  doi: 10.1016/S0144-8617(99)00120-4
  contributor:
    fullname: Muhammad
– volume: 136
  start-page: 742
  issue: 2
  year: 2013
  ident: 10.1016/j.foodchem.2024.141718_bb0260
  article-title: The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains
  publication-title: Food Chemistry
  doi: 10.1016/j.foodchem.2012.08.053
  contributor:
    fullname: Syahariza
– volume: 94
  start-page: 238
  year: 2019
  ident: 10.1016/j.foodchem.2024.141718_bb0130
  article-title: Structure and functional properties of waxy starches
  publication-title: Food Hydrocolloids
  doi: 10.1016/j.foodhyd.2019.03.026
  contributor:
    fullname: Hsieh
– volume: 308
  year: 2024
  ident: 10.1016/j.foodchem.2024.141718_bb0250
  article-title: Structural and functional properties of ozone-treated quinoa starch
  publication-title: Polymer
  doi: 10.1016/j.polymer.2024.127314
  contributor:
    fullname: Ramos
– volume: 276
  year: 2024
  ident: 10.1016/j.foodchem.2024.141718_bb0075
  article-title: Improving resistant starch content of cassava starch by pulsed electric field-assisted esterification
  publication-title: International Journal of Biological Macromolecules
  doi: 10.1016/j.ijbiomac.2024.133272
  contributor:
    fullname: Chen
– volume: 218
  start-page: 163
  year: 2019
  ident: 10.1016/j.foodchem.2024.141718_bb0290
  article-title: Effect of natural fermentation on the structure and physicochemical properties of wheat starch
  publication-title: Carbohydrate Polymers
  doi: 10.1016/j.carbpol.2019.04.061
  contributor:
    fullname: Zhao
– volume: 108
  year: 2020
  ident: 10.1016/j.foodchem.2024.141718_bb0060
  article-title: Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources
  publication-title: Food Hydrocolloids
  doi: 10.1016/j.foodhyd.2020.106027
  contributor:
    fullname: Castanha
– volume: 39
  start-page: 103
  year: 2021
  ident: 10.1016/j.foodchem.2024.141718_bb0085
  article-title: Characterization of starch–water interactions and their effects on two key functional properties: Starch gelatinization and retrogradation
  publication-title: Current Opinion in Food Science
  doi: 10.1016/j.cofs.2020.12.018
  contributor:
    fullname: Donmez
– volume: 443
  issue: 1
  year: 2020
  ident: 10.1016/j.foodchem.2024.141718_bb0110
  article-title: Functional, thermal, and molecular properties of ozonated starches
  publication-title: IOP Conference Series: Earth and Environmental Science
  contributor:
    fullname: Handarini
– volume: 253
  year: 2023
  ident: 10.1016/j.foodchem.2024.141718_bb0025
  article-title: Red rice starch modification-combination of the non-thermal method with a pulsed electric field (PEF) and enzymatic method using α-amylase
  publication-title: International Journal of Biological Macromolecules
  doi: 10.1016/j.ijbiomac.2023.127030
  contributor:
    fullname: Almeida
– volume: 44
  year: 2020
  ident: 10.1016/j.foodchem.2024.141718_bb0125
  article-title: Differences in the rheological properties of esterified total, A-type, and B-type wheat starches and their effects on the quality of noodles
  publication-title: Journal of Food Processing and Preservation
  doi: 10.1111/jfpp.14342
  contributor:
    fullname: Hong
– volume: 102
  start-page: 315
  year: 2017
  ident: 10.1016/j.foodchem.2024.141718_bb0140
  article-title: Structural, thermal and rheological properties of starches isolated from Indian quinoa varieties
  publication-title: International Journal of Biological Macromolecules
  doi: 10.1016/j.ijbiomac.2017.04.027
  contributor:
    fullname: Jan
– volume: 45
  issue: 4
  year: 2022
  ident: 10.1016/j.foodchem.2024.141718_bb0015
  article-title: Effects of hydrothermal pretreatments on thermodynamic and technological properties of red bean starch
  publication-title: Journal of Food Process Engineering
  doi: 10.1111/jfpe.13994
  contributor:
    fullname: Almeida
– volume: 113
  start-page: 443
  year: 2018
  ident: 10.1016/j.foodchem.2024.141718_bb0045
  article-title: Starch hydrogels: The influence of the amylose content and gelatinization method
  publication-title: International Journal of Biological Macromolecules
  doi: 10.1016/j.ijbiomac.2018.02.144
  contributor:
    fullname: Biduski
– volume: 72
  start-page: 91
  year: 2018
  ident: 10.1016/j.foodchem.2024.141718_bb0095
  article-title: Feasibility of using pulsed electric fields to modify biomacromolecules: A review
  publication-title: Trends in Food Science and Technology
  doi: 10.1016/j.tifs.2017.12.009
  contributor:
    fullname: Giteru
– volume: 93
  start-page: 318
  issue: 3
  year: 2009
  ident: 10.1016/j.foodchem.2024.141718_bb0105
  article-title: Effects of pulsed electric fields (PEF) treatment on the properties of corn starch
  publication-title: Journal of Food Engineering
  doi: 10.1016/j.jfoodeng.2009.01.040
  contributor:
    fullname: Han
– volume: 4
  start-page: 157
  year: 1964
  ident: 10.1016/j.foodchem.2024.141718_bb0255
  article-title: Iodimetric determination of amylose. Potentiometric titration: Standard method
  publication-title: Methods in Carbohydrate Chemistry
  contributor:
    fullname: Schoch
– volume: 10
  year: 2021
  ident: 10.1016/j.foodchem.2024.141718_bb0245
  article-title: Changes in the glutinous Rice grain and physicochemical properties of its starch upon moderate treatment with pulsed electric field
  publication-title: Foods
  doi: 10.3390/foods10020395
  contributor:
    fullname: Qiu
– volume: 13
  start-page: 78
  year: 2017
  ident: 10.1016/j.foodchem.2024.141718_bb0005
  article-title: Starch as an emulsions stability: The case of octenyl succinic anhydride (OSA) starch
  publication-title: Current Opinion in Food Science
  doi: 10.1016/j.cofs.2017.02.014
  contributor:
    fullname: Agama-Acevedo
– volume: 221
  start-page: 1546
  year: 2017
  ident: 10.1016/j.foodchem.2024.141718_bb0265
  article-title: Molecular structure, functionality and applications of oxidized starches: A review
  publication-title: Food Chemistry
  doi: 10.1016/j.foodchem.2016.10.138
  contributor:
    fullname: Vanier
– year: 2022
  ident: 10.1016/j.foodchem.2024.141718_bb0190
  article-title: Effect of static magnetic field treatment on the germination of brown rice: Changes in α-amylase activity and structural and functional properties in starch
  publication-title: Food Chemistry
  contributor:
    fullname: Luo
– volume: 121
  start-page: 1053
  issue: 4
  year: 2010
  ident: 10.1016/j.foodchem.2024.141718_bb0220
  article-title: Comparative susceptibilities of sago, potato and corn starches to alkali treatment
  publication-title: Food Chemistry
  doi: 10.1016/j.foodchem.2010.01.048
  contributor:
    fullname: Nadiha
– volume: 254
  year: 2021
  ident: 10.1016/j.foodchem.2024.141718_bb0070
  article-title: Pulsed electric field assisted modification of octenyl succinylated potato starch and its influence on pasting properties
  publication-title: Carbohydrate Polymers
  doi: 10.1016/j.carbpol.2020.117294
  contributor:
    fullname: Chen
– volume: 15
  issue: 13
  year: 2023
  ident: 10.1016/j.foodchem.2024.141718_bb0115
  article-title: Starch modification with molecular transformation, physicochemical characteristics, and industrial usability: A state-of-the-art review
  publication-title: Polymers
  doi: 10.3390/polym15132935
  contributor:
    fullname: He
– volume: 155
  start-page: 167
  year: 2014
  ident: 10.1016/j.foodchem.2024.141718_bb0155
  article-title: Ozone oxidation of cassava starch in aqueous solution at different pH
  publication-title: Food Chemistry
  doi: 10.1016/j.foodchem.2014.01.058
  contributor:
    fullname: Klein
– volume: 19
  start-page: 63
  year: 2018
  ident: 10.1016/j.foodchem.2024.141718_bb0185
  article-title: Beans (Phaseolus vulgaris L.): Whole seeds with complex chemical composition
  publication-title: Current Opinion in Food Science
  doi: 10.1016/j.cofs.2018.01.010
  contributor:
    fullname: Los
– volume: 278
  year: 2024
  ident: 10.1016/j.foodchem.2024.141718_bb0280
  article-title: Ozone modification of waxy rice starch nanocrystals: Effects on the multi-scale structural and surface properties
  publication-title: International Journal of Biological Macromolecules
  doi: 10.1016/j.ijbiomac.2024.134500
  contributor:
    fullname: Yang
– volume: 66
  start-page: 343
  year: 2017
  ident: 10.1016/j.foodchem.2024.141718_bb0055
  article-title: Potato starch modification using the ozone technology
  publication-title: Food Hydrocolloids
  doi: 10.1016/j.foodhyd.2016.12.001
  contributor:
    fullname: Castanha
– volume: 41
  start-page: 491
  year: 2019
  ident: 10.1016/j.foodchem.2024.141718_bb0230
  article-title: Ozone: An advanced oxidation technology for starch modification
  publication-title: Ozone: Science & Engineering
  doi: 10.1080/01919512.2019.1577128
  contributor:
    fullname: Pandiselvam
– volume: 195
  start-page: 163
  year: 2018
  ident: 10.1016/j.foodchem.2024.141718_bb0200
  article-title: Composition, thermal and rheological properties of polysaccharides from amadumbe (Colocasia esculenta) and cactus (Opuntia spp.)
  publication-title: Carbohydrate Polymers
  doi: 10.1016/j.carbpol.2018.04.062
  contributor:
    fullname: Manhivi
– volume: 45
  issue: 11
  year: 2022
  ident: 10.1016/j.foodchem.2024.141718_bb0020
  article-title: The impact of the pulsed electric field on the structural, morphological, functional, textural, and rheological properties of red rice starch (Oryza sativa)
  publication-title: Journal of Food Process Engineering
  doi: 10.1111/jfpe.14145
  contributor:
    fullname: Almeida
– volume: 12
  year: 2023
  ident: 10.1016/j.foodchem.2024.141718_bb0160
  article-title: Pulsed electric field-assisted enzymatic and alcoholic–alkaline production of porous granular cold-water-soluble starch: A carrier with efficient zeaxanthin-loading capacity
  publication-title: Foods
  doi: 10.3390/foods12173189
  contributor:
    fullname: Lei
SSID ssj0002018
Score 2.5141952
Snippet Study evaluated the influence of ozonization (O3) time combined with pulsed electric fields (PEF) on the modification of bean starch structure. O₃ was used at...
SourceID proquest
crossref
elsevier
SourceType Aggregation Database
Publisher
StartPage 141718
SubjectTerms Combined treatments
Double modification
Green processing
Non-thermal techniques
Title Dual modification of starch: Synergistic effects of ozonation and pulsed electric fields on structural, rheological, and functional attributes
URI https://dx.doi.org/10.1016/j.foodchem.2024.141718
https://www.proquest.com/docview/3120593841
Volume 464
hasFullText 1
inHoldings 1
isFullTextHit
isPrint
link http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1LT9wwELYQHOgF8WjVhYKMVPVE2HXiPMwNLUVLq-4FkLhZjh9iV5Cs2N1De-hP4DczY8eCIqQeuMZ2ZOVz5uWZbwj5WjhhS5WVSap1nnChTKKKHHwepUypC25SgwXOv8bF6Jr_uMlvVsgw1sJgWmUn-4NM99K6e9LvvmZ_Npn0L5FpBQNYyCiHNOpYwZ77n_P473OaByi4KtwkVD7c9aJKeHrs2tbAt8GK9JSD0GAlNv94W0G9EtVe_5xvko3OcKSnYW9bZMU222R9GPu1bZPe2cQu6DfaMX3e0XEk2od5sf54vkMez5YweN8aTBLyuNDWUTAS4cSf0MvfWAzo2Ztpl-uBw-2fNoQNqWoMnS1hv4aGFjow0afBwbyGBjpapPI4og-3NkrWI78MdWgIPVK1CJ227PwjuT7_fjUcJV1XhkSzrGQJc46ralArsGxcBjJAV7UBP7EwlrkqrY0QeiDcwBjtjEai0TTLRc11ZVmlyzr7RFabtrGfCS2xmWDuGHj3Nc8Fq8GXEkoUpTIFt1r1SD9CIWeBfEPGrLSpjOBJBE8G8HpERMTkP8dIgob479rDCLEE6PDiRDW2Xc5lxlLsfFhxtvuO9--RDyk2D_Yp31_IKgBi98GiWdQH_sgekLXTi5-j8RNoD_mP
link.rule.ids 315,783,787,4511,24130,27938,27939,45601,45695
linkProvider Elsevier
linkToHtml http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1LbxMxEB6V9FAuFRQQaQsYCXHqknjX-zC3KqVKaZtLW6k3y-uHmgp2oyY5tD-iv5mZ9RoBQuLAdW2vLH_WvDzzDcCHwktX6qxMUmPyREhtE13k6PNobUtTCJtaKnA-nxXTK_H1Or_egEmshaG0yl72B5neSev-y6g_zdFiPh9dENMKBbCIUY5o1J_AJloDMh_A5uHJ6XT2UyCjjqvCY0LVRbx-KRS-_eTb1uLxUFF6KlBu8JL6f_xdR_0hrTsVdPwMtnvbkR2G7T2HDdfswNYktmzbgeHR3K3YR9aTfX5js8i1j_NiCfLyBTwerXHwe2spT6iDhrWeoZ2Il_4zu7inesCOwJn16R403D60IXLIdGPZYo37tSx00cGJXSYczmtYYKQlNo8DdnfjonA96JaRGg3RR6ZXodmWW76Eq-Mvl5Np0jdmSAzPSp5w74WuxrVG48ZnKAZMVVt0FQvruK_S2kppxtKPrTXeGuIaTbNc1sJUjlemrLNXMGjaxr0GVlI_wdxzdPBrkUteozsltSxKbQvhjB7CKEKhFoF_Q8XEtFsVwVMEngrgDUFGxNRvN0mhkvjn2vcRYoXQ0duJbly7XqqMp9T8sBJ89z_-_w62ppfnZ-rsZHa6B09T6iXcZYDvwwDBcW_QwFnVb_sL_AMSs_xO
openUrl ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Dual+modification+of+starch%3A+Synergistic+effects+of+ozonation+and+pulsed+electric+fields+on+structural%2C+rheological%2C+and+functional+attributes&rft.jtitle=Food+chemistry&rft.au=Almeida%2C+Raphael+Lucas+Jacinto&rft.au=Santos%2C+Newton+Carlos&rft.au=de+Brito%2C+Ana+Carla+Oliveira&rft.au=Leite%2C+Ana+Carolina+N%C3%B3brega&rft.date=2025-02-01&rft.issn=1873-7072&rft.eissn=1873-7072&rft.volume=464&rft.issue=Pt+2&rft.spage=141718&rft_id=info:doi/10.1016%2Fj.foodchem.2024.141718&rft.externalDBID=NO_FULL_TEXT
thumbnail_l http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0308-8146&client=summon
thumbnail_m http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0308-8146&client=summon
thumbnail_s http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0308-8146&client=summon