ArticlePolymers2020
Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch.
Article in Polymers, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed, 90 citations in OpenAlex.
- From raw material to functional food: Effect of dry-heat treatment on whole quinoa flour structure and dough rheology, with in vivo hypoglycemic validation at the optimal temperature.Food chemistry: X · 2026Article
- Influence of ultrasonication power and treatment duration on the functional and structural properties of elephant foot yam starch.Ultrasonics sonochemistry · 2026Article
- Effect of ultrasonic treatment on structure and physicochemical properties of starch: An updated review.Ultrasonics sonochemistry · 2026Review
- Effects of single-frequency ultrasonic modification on starch structure and digestive properties: A comprehensive meta-analysis and acoustic simulation.Food chemistry: X · 2025Article
- Effects of bidirectional modification by ultrasound and microwave on the structural and pasting properties of pea starch.Food chemistry: X · 2025Article
- Effect of ultrasonic treatment on the physicochemical properties of buckwheat starch: Based on the ultrasonic power and moisture content.Ultrasonics sonochemistry · 2025Article
- Comparison of Ultrasound- and Microwave-Assisted Extraction Techniques on Chemical, Technological, Rheological, and Microstructural Properties of Starch from Mango Kernel.Gels (Basel, Switzerland) · 2025Article
- Impact of Ultrasound on a Gluten-Free Composite Flour Based on Rice Flour and Corn Starch for Breadmaking Applications.Foods (Basel, Switzerland) · 2025Article
- An overview on the dry heat treatment (DHT) for starch modification: Current progress and prospective applications.Current research in food science · 2025Review
- Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains.Foods (Basel, Switzerland) · 2024Review
- Impact of Whey Protein Isolate and Xanthan Gum on the Functionality and in vitro Digestibility of Raw and Cooked Chestnut Flours.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties.Foods (Basel, Switzerland) · 2023Article
- Combined ultrasound and germination treatment on the fine structure of highland barley starch.Ultrasonics sonochemistry · 2023Article
- Ultrasound-Assisted Extraction of Mango (Gels (Basel, Switzerland) · 2023Article
- Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours.Foods (Basel, Switzerland) · 2023Article
- Structural and Physicochemical Properties of Starch from Rejected Chestnut: Hydrothermal and High-Pressure Processing Dependence.Molecules (Basel, Switzerland) · 2023Article
- Study of unripe and inferior banana flours pre-gelatinized by four different physical methods.Frontiers in nutrition · 2023Article
- Effect of Single and Dual Modifications on Properties of Lotus Rhizome Starch Modified by Microwave andFoods (Basel, Switzerland) · 2022Article
- Ultrasound-chilling assisted annealing treatment to produce a lower glycemic index of white rice grains with different amylose content.Ultrasonics sonochemistry · 2022Article
- Influence of Phosphorylation and Acetylation on Structural, Physicochemical and Functional Properties of Chestnut Starch.Polymers · 2022Article
Corrections and comments
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Authors and funding
4 authors at 3 institutions in 1 country.
Funding
Abstract
This work examined the effect of ultrasound and microwave treatments, separate and in combination, on the physicochemical and functional properties of chestnut starch. The results revealed that the ultrasonic-microwave (UM) and microwave-ultrasonic (MU) dually modified samples exhibited more severe surface damage, weaker birefringence, and lower relative crystallinity and gelatinization enthalpy than the native and single-treated starches. The UM samples showed the highest oil absorption capacity, and the MU samples showed the highest water absorption capacity and the best freeze-thaw stability (five cycles) among all samples. The swelling power, peak, trough, final, and breakdown viscosities, and pasting temperature all decreased regardless of single or dual modification. This study provides a reference for potential industrial applications of ultrasound and microwave treatments for the modification of chestnut starch.
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