ArticleFoods (Basel, Switzerland)2025
Impact of Ultrasonic-Assisted Preparation of Water Caltrop Starch-Lipid Complex: Structural and Physicochemical Properties.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Physicochemical and structural properties of dough and cookies formulated withFood chemistry: X · 2026Article
- Article
- New Insight into the Multi-Scale Structure and Anti-Digestibility of Nano-Scale Amylopectin Ternary Assemblies Prepared Under High-Power Ultrasound.Foods (Basel, Switzerland) · 2026Article
- Effect of Pre-Heating on Enhancing the Anti-Digestive and Antioxidant Properties of Curcumin Rice by Self-Emulsifying Technology.Foods (Basel, Switzerland) · 2025Article
- Impact of Fatty Acid Types and Microwave Post-Treatment on the Physicochemical Properties of Water Caltrop Starch-Lipid Complexes.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
2 authors.
Funding
Abstract
This study investigates the effect of ultrasonic-assisted preparation on the structural and physicochemical properties of water caltrop starch-palmitic acid complexes as a function of ultrasound intensity and treatment time. All samples exhibited the characteristic birefringence of starch-lipid complexes under the polarized microscope, and flake-like and irregular structure under scanning electron microscope (SEM), indicating the formation of complexes through ultrasonic-assisted preparation. X-ray diffraction pattern further confirmed the transition from the original A-type structure for native starch to V-type structure for starch-lipid complexes, and the relative crystallinity of starch-lipid complexes increased as the ultrasound intensity and treatment time increased. Attenuated total reflectance-Fourier-transform infrared spectroscopy (ATR-FTIR) analysis indicated a decreasing trend in absorbance ratio at wavenumber of 1022 cm
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