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

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

doi:10.1016/j.foodhyd.2022.107672

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

Barua, S., Hanewald, A., Bächle, M., Mezger, M., Srivastav, P. P., & Vilgis, T. A. (2022). Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch. Food Hydrocolloids, 129: 107672. doi:10.1016/j.foodhyd.2022.107672.

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Item Permalink: https://hdl.handle.net/21.11116/0000-000A-563D-2 Version Permalink: https://hdl.handle.net/21.11116/0000-000A-563E-1

Genre: Journal Article

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Creators:
Barua, Sreejani^{1, 2}, Author
Hanewald, Andreas³, Author
Bächle, Mathias², Author
Mezger, Markus^{3, 4}, Author
Srivastav, Prem Prakash¹, Author
Vilgis, Thomas A.², Author

Affiliations:
1IIT Kharagpur, Dept Agr & Food Engn, Kharagpur, W Bengal, India, ou_persistent22
2Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287
3Dept. Butt: Physics at Interfaces, MPI for Polymer Research, Max Planck Society, ou_1800286
4Dept. of Physics, Dynamics of Condensed Systems, University of Vienna, Austria, ou_persistent22

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Language(s): eng - English

Dates: Published Online: 2022

Publication Status: Published online

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Identifiers: DOI: 10.1016/j.foodhyd.2022.107672

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Title: Food Hydrocolloids

Source Genre: Journal

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Publ. Info: Oxford : Elsevier

Pages: - Volume / Issue: 129 Sequence Number: 107672 Start / End Page: - Identifier: ISSN: 0268-005X
CoNE: https://pure.mpg.de/cone/journals/resource/954925500140