2023peer-reviewed25 citations
Combining pulsed electric field and cross-linking to enhance the structural and physicochemical properties of corn porous starch
Xiu-Er Luo, Ruo-Yong Wang, Jinhua Wang, Ying Li, Huai-Nan Luo, Xin‐An Zeng +2 more
Food Chemistry
Concepts
SwellingCovalent bondStarchPorosityChemical engineeringThermal stabilityAdsorptionChemistry