期刊论文

Ji, ZL

英文

Food Research International

0963-9969

2025

218

116778

10.1016/j.foodres.2025.116778

CRediT authorship contribution statement Zhili Ji: Writing – review & editing, Writing – original draft, Methodology, Investigation, acquisition, Formal analysis, Data curation, Conceptualization. Kai Yan: Writing – original draft, Formal analysis. Long Yu: Writing – review & editing, Methodology. Wangyang Shen: Writing – review & editing. Xiwu Jia: Writing – review & editing, acquisition. Fang Li: Writing – review & editing.

本校为第一且通讯机构

The change in particle surface properties can influence the hydrothermal effect of starch. To elucidate this, the synergistic effect of different hydrothermal temperatures (50 and 60 °C) and shear actions (150 and 300 rpm) on structures and pasting properties of waxy maize starch was investigated. Shear action during hydrothermal treatment significantly altered starch morphology, with cracks and erosion observed at 50 °C and more pronounced surface erosion at 60 °C. Hydrothermal treatment increased the thickness of long-range periodicity...