Continuous-flow electro-assisted acid hydrolysis of granular potato starch via inductive methodology - Li, Dandan; Yang, Na; Jin, Yamei; Guo, Lunan; Zhou, Yuyi; Xie, Zhengjun; Jin, Zhengyu; Xu, Xueming (Food chemistry, 2017)
Keywords: Acid hydrolysis; crystal structure; electric field; electrodes; ferric chloride; hydrochloric acid; hydrolysates; Hydrolysis; Induced electric field; magnesium chloride; potassium chloride; Potato starch; reducing sugars; salt concentration; scanning electron microscopy; Solanum tuberosum - chemistry; solubility; Starch - chemistry; starch granules; sugar content; swelling (materials); temperature; viscosity; X-ray diffraction; Hydrochloric acid (PubChem CID: 313); Phenol (PubChem CID: 996); Starch (PubChem CID: 439341); Sodium sulfite (PubChem CID: 23665763); Potassium chloride (PubChem CID: 4873); Induced electric field; Magnesium chloride (PubChem CID: 5360315); Acid hydrolysis; Sodium hydroxide (PubChem CID: 14798); 3,5-Dinitrosalicylic acid (PubChem CID: 11873); Potato starch; Ferric chloride (PubChem CID: 24380); Potassium sodium tartrate (PubChem CID: 9357)