ArticleUltrasonics sonochemistry2025
Effect of ultrasonic treatment on the physicochemical properties of buckwheat starch: Based on the ultrasonic power and moisture content.
Article in Ultrasonics sonochemistry, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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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.
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Who cites it
3 citing papers in PubMed.
- Dynamic Evolution Pattern of Water Distribution, Storage Stability, and Reheating Properties in Fresh Wet Tuber-Based Vermicelli: From the Perspective of Moisture Regulation Strategies.Foods (Basel, Switzerland) · 2026Article
- An Overview of Buckwheat-A Superfood with Applicability in Human Health and Food Packaging.Plants (Basel, Switzerland) · 2025Review
- Exploring the Potential of an Industry-Scale Microfluidizer for Modifying Rice Starch: Multi-Layer Structures and Physicochemical Properties.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
8 authors.
Funding
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Abstract
The physicochemical property of native buckwheat starch (BWS) limits the application, which attracts more attention in the food industry. The objective of this study was to investigate the effects of different ultrasonic powers combined with moisture contents on the structure and physicochemical properties of BWS. The results showed that ultrasonic treatment significantly reduced the gel hardness and loss modulus of BWS. The increase in water content during ultrasound effectively enhanced the swelling power of BWS and reduced the peak viscosity. Besides, with the increase of water content and ultrasonic power, the crystallinity of BWS decreased significantly, and the formation of ordered structures was suppressed. In addition, after ultrasonic treatment, the particle size of BWS was decreased, and the surface became rough and concave. In short, ultrasonic treatment effectively improves the processability of BWS and provides a new theoretical basis for physical treatment in the production of cereal starch.
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