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

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

doi:10.1016/j.foodhyd.2022.107672

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

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

Dynamics of Condensed Systems

Publications: Contribution to journal › Article › Peer Reviewed

Original language	English
Article number	107672
Number of pages	14
Journal	Food Hydrocolloids
Volume	129
DOIs	https://doi.org/10.1016/j.foodhyd.2022.107672
Publication status	Published - Aug 2022

Funding

Sreejani Barua received support through the DAAD German Academic Exchange Service, Research Grants - Bi-nationally Supervised Doctoral Degrees, 2019/20 (57440919).

Austrian Fields of Science 2012

103023 Polymer physics
104009 Food chemistry

Keywords

Crystallinity
Elephant foot yam starch
Hydrothermal modification
Morphology
Rheology
Thermal properties
AMYLOSE
AMARANTH
HEAT-MOISTURE TREATMENT
DUAL MODIFICATION
PHYSICOCHEMICAL PROPERTIES
MULTISCALE STRUCTURE
MICROWAVE-RADIATION
DIGESTIBILITY
MORPHOLOGY
RICE

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10.1016/j.foodhyd.2022.107672

Cite this

@article{d81bfc15238b45ce82548a57b2198cce,

title = "Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch",

keywords = "Crystallinity, Elephant foot yam starch, Hydrothermal modification, Morphology, Rheology, Thermal properties, AMYLOSE, AMARANTH, HEAT-MOISTURE TREATMENT, DUAL MODIFICATION, PHYSICOCHEMICAL PROPERTIES, MULTISCALE STRUCTURE, MICROWAVE-RADIATION, DIGESTIBILITY, MORPHOLOGY, RICE",

author = "Sreejani Barua and Andreas Hanewald and Mathias B{\"a}chle and Markus Mezger and Srivastav, \{Prem Prakash\} and Vilgis, \{Thomas A.\}",

note = "Funding Information: Sreejani Barua received support through the DAAD German Academic Exchange Service, Research Grants - Bi-nationally Supervised Doctoral Degrees, 2019/20 (57440919). Publisher Copyright: {\textcopyright} 2022 Elsevier Ltd",

year = "2022",

month = aug,

doi = "10.1016/j.foodhyd.2022.107672",

language = "English",

volume = "129",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier B.V.",

}

Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch. / Barua, Sreejani (Corresponding author); Hanewald, Andreas; Bächle, Mathias et al.
In: Food Hydrocolloids, Vol. 129, 107672, 08.2022.

Publications: Contribution to journal › Article › Peer Reviewed

TY - JOUR

T1 - Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch

AU - Barua, Sreejani

AU - Hanewald, Andreas

AU - Bächle, Mathias

AU - Mezger, Markus

AU - Srivastav, Prem Prakash

AU - Vilgis, Thomas A.

N1 - Funding Information: Sreejani Barua received support through the DAAD German Academic Exchange Service, Research Grants - Bi-nationally Supervised Doctoral Degrees, 2019/20 (57440919). Publisher Copyright: © 2022 Elsevier Ltd

PY - 2022/8

Y1 - 2022/8

KW - Crystallinity

KW - Elephant foot yam starch

KW - Hydrothermal modification

KW - Morphology

KW - Rheology

KW - Thermal properties

KW - AMYLOSE

KW - AMARANTH

KW - HEAT-MOISTURE TREATMENT

KW - DUAL MODIFICATION

KW - PHYSICOCHEMICAL PROPERTIES

KW - MULTISCALE STRUCTURE

KW - MICROWAVE-RADIATION

KW - DIGESTIBILITY

KW - MORPHOLOGY

KW - RICE

UR - https://www.scopus.com/pages/publications/85127711167

U2 - 10.1016/j.foodhyd.2022.107672

DO - 10.1016/j.foodhyd.2022.107672

M3 - Article

AN - SCOPUS:85127711167

SN - 0268-005X

VL - 129

JO - Food Hydrocolloids

JF - Food Hydrocolloids

M1 - 107672

ER -

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

Funding

Austrian Fields of Science 2012

Keywords

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