Modification of quinoa flour functionality using ultrasound
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The extent of solubility enhancement in flours is known to be variable depending on composition and ultrasound conditions.
“although the extent of solubility enhancement in flours is known to be variable depending on composition and ultrasound conditions.”
From Ultrasonication-induced modifications in functional, thermal, and structural properties of chickpea flour under different time and temperature conditions (2027) · cites this paper as Zhu & Li, 2019
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Research works printed but not linked: 4
- I.S. Arvanitoyannis, K.V. Kotsanopoulos, A.G. Savva, Use of ultrasounds in the food industry-Methods and effects on quality, safety, and organoleptic characteristics of foods: A review, Crit. Rev. Food Sci. Nutr. 57 (2017) 109-128.
- J.J. O'Sullivan, M. Park, J. Beevers, R.W. Greenwood, I.T. Norton, Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review, Food Hydrocolloids 71 (2017) 299-310.
- W. Wang, W. Chen, M. Zou, R. Lv, D. Wang, F. Hou, et al., Applications of power ultrasound in oriented modification and degradation of pectin: A review, J. Food Eng. 234 (2018) 98-107.
- C. Wrigley, H. Corke, K. Seetharaman, J. Faubion, Encyclopedia of Food Grains, Academic Press, Oxford, MA, 2016.
Cited by
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Farrokhi, M., Brandão, T. R. S., Gonçalves, E. M., & Silva, C. L. M. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113096
- Authors
- Zhu, F., & Li, H.
- Venue
- Ultrasonics Sonochemistry
- Publisher
- Elsevier BV
- Published
- 2019-04
- Volume
- 52
- Pages
- 305-310
- ISSN
- 1350-4177
- Cited by
- 86
- References
- 0
- Language
- en
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