Different‐frequency ultrasonic effects on properties and structure of corn starch
Aijun Hu, Li Li, Jie Zheng, Jing Lü, Xin Meng, Yan Liu +1 more
Journal of the Science of Food and Agriculture
Abstract
After ultrasonic treatment, the transparency of corn starch paste improved, but its hardness, brittleness, elasticity, adhesiveness, conglutination degree, chewiness and recoverability decreased, as well as starch crystallinity and enthalpy values. DFU was found to be more effective than SFU.
Extracted Claims
11 claims extracted from this paper into the knowledge graph
ultrasonic treatment decreases starch crystallinity
“as well as starch crystallinity and enthalpy values.”
ultrasonic treatment decreases conglutination degree of corn starch paste
“but its hardness, brittleness, elasticity, adhesiveness, conglutination degree, chewiness and recoverability decreased,”
ultrasonic treatment decreases enthalpy values
“as well as starch crystallinity and enthalpy values.”