Nonlinear structural reorganisation of corn starch induced by high-pressure processing regulates its thermal, pasting and hydration behaviour
- DOI
- 10.1016/j.foodchem.2026.150373
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150373,
title = {Nonlinear structural reorganisation of corn starch induced by high-pressure processing regulates its thermal, pasting and hydration behaviour},
author = {Wen-Chien Lu and Yung-Jia Chan and Ching-Jung Lin and Zeng-Chin Liang and Po-Hsien Li},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150373},
url = {https://doi.org/10.1016/j.foodchem.2026.150373}
}RIS
TY - JOUR TI - Nonlinear structural reorganisation of corn starch induced by high-pressure processing regulates its thermal, pasting and hydration behaviour AU - Wen-Chien Lu AU - Yung-Jia Chan AU - Ching-Jung Lin AU - Zeng-Chin Liang AU - Po-Hsien Li PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150373 UR - https://doi.org/10.1016/j.foodchem.2026.150373 ER -
APA
Lu, W., Chan, Y., Lin, C., Liang, Z., & Li, P. (2026). Nonlinear structural reorganisation of corn starch induced by high-pressure processing regulates its thermal, pasting and hydration behaviour. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150373
Source records
- crossref · retrieved 2026-09-26T09:54:55.949Z