ArticleFrontiers in nutrition2023
Dry heating affects the multi-structures, physicochemical properties, and
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Engineering Slowly Digestible Starch via Physical and Enzymatic Modification: Structural Mechanisms of Formation.Comprehensive reviews in food science and food safety · 2026Review
- Pre-Esterification Dry Heat Treatment Enhances the Functional Properties of Starch Citrate: Enzyme Resistance and Water Absorption.Biopolymers · 2026Article
- Effects of Lactobacillus Plantarum and Pullulanase Modification on the Physicochemical Properties and Functional Characteristics of Highland Barley Flour.Foods (Basel, Switzerland) · 2026Article
- Study on the characteristics and nutritional properties of germinated highland barley treated by different thermal processing based on quasi-targeted metabolomics.Food chemistry: X · 2026Article
- Surface Association of Flaxseed Oil on Cassava Starch Granules via Prolonged Mild Thermal Treatment: Structural, Pasting, Textural, and Emulsifying Properties.Foods (Basel, Switzerland) · 2026Article
- Analysis of the Physicochemical and Structural Properties of Chestnut Starch After Thermal Processing.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
- Alteration of the Morphological and Physicochemical Characteristics of Corn and Wheat Starch via Dry Heating with Whey Protein Isolates.Foods (Basel, Switzerland) · 2024Article
- Comparative study: how dry heating treatment and annealing influence the multi-structure, physicochemical properties andFrontiers in nutrition · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
As a physical method for starch modification, dry heating treatment (DHT) at high temperatures (150 and 180°C, respectively) was applied to blue highland barley (BH) starch with different durations (2 and 4 h). The effects on its multi-structures, physicochemical properties, and
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Registered trials
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