Influence of sequential ultrasonication and heat-moisture treatment on the physicochemical properties and structural profile of corn starch
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Corn starch was processed using a combination of heat-moisture treatment (HMT; 95 °C, 0-9 h) and ultrasonication (UST; 0-120 kJ, 10 min). HMT shifted hydration-restricted architecture, indicating enhanced thermal-shear stability and reduced retrogradation ten... ...
