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Food hydrocolloids, v.52, 2016년, pp.183 - 191
Kang, N. , Zuo, Y.J. , Hilliou, L. , Ashokkumar, M. , Hemar, Y.
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Corn starch pastes (5 or 10 w%) with different amylose content (~2.7%, ~5.1%, ~29.6%, or ~52.7%) were treated using high-power ultrasound (frequency 20 kHz, power 13.5 or 29.9 W) for up to 20 min. Changes in the physical properties were determined using viscosity measurements and dynamic light scatt...
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