ReviewFoods (Basel, Switzerland)2024
Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
18 citing papers in PubMed.
- Ultrasonic Regulation of Wheat Flour Product Quality: Mechanisms, Multi-Scale Effects, and Synergistic Technologies.Comprehensive reviews in food science and food safety · 2026Review
- Ultrasound modified flaxseed protein-rice starch composite system for texture-modified soft gels: structural, functional, and swallowing properties.Ultrasonics sonochemistry · 2026Article
- Ultrasonication of Sorghum and Cowpea Slurries: Influence on Technofunctional, Rheological, and Proximate Properties.Journal of food science · 2026Article
- Influence of ultrasonication power and treatment duration on the functional and structural properties of elephant foot yam starch.Ultrasonics sonochemistry · 2026Article
- Superfine grinding on the physicochemical properties, volatile compounds, and bioactive properties ofFood chemistry: X · 2026Article
- Ultrasonication-mediated multi-micronutrient fortification of polished rice to address micronutrient deficiencies.Ultrasonics sonochemistry · 2026Article
- Effect of ultrasonic treatment on structure and physicochemical properties of starch: An updated review.Ultrasonics sonochemistry · 2026Review
- Impact of crystalline type on starch-polyphenol complexation under sequential gelatinization and ultrasonication.Ultrasonics sonochemistry · 2026Article
- Modification of wheat starch-long chain inulin complexes by high-power ultrasonication combined with heat treatments: Physicochemical and functional changes.Food chemistry: X · 2026Article
- Optimization of sonication for preserving the biochemical and physicochemical attributes of pomegranate arils during storage.Ultrasonics sonochemistry · 2026Article
- Sustainable Carbon Nanomaterials from Biomass Precursors: Green Synthesis Strategies and Environmental Applications.Nanomaterials (Basel, Switzerland) · 2026Review
- Ultrasonication as a tool to develop starch nanoparticles from macrophytes to tailor starch properties.Ultrasonics sonochemistry · 2026Article
- Evaluation of Buriti (Foods (Basel, Switzerland) · 2025Article
- Comparative analysis of navy bean starch nanoparticles prepared via ultrasound, enzymatic debranching, and their synergistic application.Scientific reports · 2025Article
- Ultrasound-Enhanced Ionotropic Gelation of Pectin for Lemon Essential Oil Encapsulation: Morphological Characterization and Application in Fresh-Cut Apple Preservation.Foods (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
- Evaluation of ozonated and ultrasonically treated corn starch as an adsorbent for patulin in buffer solutions.Scientific reports · 2025Article
- Techno-functional, nutritional, and health-promoting properties enhancement of mopane worm and orange-fleshed sweet potato flour blends via ultrasonication and controlled fermentation.Frontiers in microbiology · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Ultrasonic (USC) treatments have been applied to starches, flours and grains to modify their physicochemical properties and improve their industrial applicability. The extent of the modification caused by USC treatment depends on the treatment conditions and the natural characteristics of the treated matter. Cavitation leads to structural damage and fragmentation and partial depolymerization of starch components. The amorphous regions are more susceptible to being disrupted by ultrasonication, while the crystalline regions require extended USC exposure to be affected. The increased surface area in USC-treated samples has a higher interaction with water, resulting in modification of the swelling power, solubility, apparent viscosity, pasting properties and gel rheological and textural properties. Starch digestibility has been reported to be modified by ultrasonication to different extents depending on the power applied. The most important treatment variables leading to more pronounced modifications in USC treatments are the botanical origin of the treated matter, USC power, time, concentration and temperature. The interaction between these factors also has a significant impact on the damage caused by the treatment. The molecular rearrangement and destruction of starch structures occur simultaneously during the USC treatment and the final properties of the modified matrix will depend on the array of treatment parameters. This review summarizes the known effects of ultrasonic treatments in modifying starches, flours and grains.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.