ArticleFood chemistry: X2026
Coupling electrostatic and static magnetic fields during drying on the structural and functional properties of starch in fresh-cut purple yam.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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
2 citing papers in PubMed.
- High Voltage Electrostatic Field Pretreatment Combined With Infrared Hot Air Technique for Fresh-Cut Mango Slices: Drying Kinetics and Quality Evaluation.Journal of food science · 2026Article
- UV irradiation combined with high voltage electrostatic field alleviates surface discoloration in fresh-cut purple yam by regulating enzymatic browning.Food chemistry: X · 2026Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of the present investigation was to evaluate the structural, functional, and hydration properties of starch isolated from purple yam slices modified by electrostatic field (EF), static magnetic field (SMF), and combined EF-SMF assisted drying. The results showed that EF-SMF significantly increased amylose content to 178.62 mg/g and reduced relative crystallinity to 31.1 %. Water binding capacity increased markedly to 9.93 g/g, with a corresponding improvement in oil binding capacity. Pasting properties analysis revealed a substantial decrease in peak viscosity along with reduced breakdown and setback values, indicating improved paste stability and resistance to retrogradation. Moisture migration analysis demonstrated restricted water mobility and more homogeneous distribution in treated starch gels.
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