Modification in physicochemical, structural and digestive properties of pea starch during heat-moisture process assisted by pre- and post-treatment of ultrasound.
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DOI: 10.1016/j.foodchem.2021.129929
Abstract: Ultrasound is increasingly used for physicochemical modification of food systems as a green technology. Effects of heat-moisture treatment (HMT) assisted by pre- and post-treatment of ultrasound on physicochemical, structural and digestive properties of pea starch… read more here.
Keywords: heat moisture; assisted pre; treatment; hmt ... See more keywords