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Effect of Pulsed Electric Field Treatment on the Physical Properties of Wheat Flour

https://doi.org/10.2139/ssrn.4476403
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The Phenomenon of Electroporation
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Pulsed light, Pulsed Electric Field and Cold plasma modification of Starches: Technological Advancements & Effects on Functional Properties
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The application of PEF technology in food processing and human nutrition
inferredcites →https://doi.org/10.1016/0005-2736(68)90030-8openalex-extracted
Effects of high electric fields on micro-organisms
inferredcites →https://doi.org/10.1016/j.algal.2020.101789openalex-extracted
C-phycocyanin extraction from two freshwater cyanobacteria by freeze thaw and pulsed electric field techniques to improve extraction efficiency and purity
inferredcites →https://doi.org/10.1016/j.biosystemseng.2009.11.005openalex-extracted
Acoustic impulse response in apple tissues treated by pulsed electric field
inferredcites →https://doi.org/10.1016/j.carbpol.2011.08.020openalex-extracted
Confocal laser scanning microscopy of dextran–rice starch mixtures
inferredcites →https://doi.org/10.1016/j.carbpol.2012.02.053openalex-extracted
Effects of pulsed electric field treatments on some properties of tapioca starch
inferredcites →https://doi.org/10.1016/j.carbpol.2018.12.001openalex-extracted
Effect of pulsed electric field on structural properties and digestibility of starches with different crystalline type in solid state
inferredcites →https://doi.org/10.1016/j.foodchem.2015.08.104openalex-extracted
Structural properties and digestibility of pulsed electric field treated waxy rice starch
inferredcites →https://doi.org/10.1016/j.foodchem.2020.127313openalex-extracted
Removal of starch granule-associated proteins promotes α-amylase hydrolysis of rice starch granule
inferredcites →https://doi.org/10.1016/j.foodhyd.2007.01.003openalex-extracted
Thermal analysis of mixtures of wheat flour and potato starches
inferredcites →https://doi.org/10.1016/j.foodhyd.2021.107038openalex-extracted
Surface microstructure of rice starch is altered by removal of granule-associated proteins
inferredcites →https://doi.org/10.1016/j.foodres.2019.108839openalex-extracted
Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours
inferredcites →https://doi.org/10.1016/j.ifset.2009.07.003openalex-extracted
Effects of pulsed electric fields (PEF) treatment on physicochemical properties of potato starch
inferredcites →https://doi.org/10.1016/j.ijbiomac.2020.03.184openalex-extracted
Behaviors of large A-type and small B-type wheat starch granules esterified by conventional and pulsed electric fields assisted methods
inferredcites →https://doi.org/10.1016/j.jcs.2007.09.002openalex-extracted
Channels within soft wheat starch A- and B-type granules
inferredcites →https://doi.org/10.1016/j.jcs.2020.103120openalex-extracted
Thermal and pasting properties of Quinoa—Wheat flour blends and their effects on production of extruded instant noodles
inferredcites →https://doi.org/10.1016/j.jcs.2022.103440openalex-extracted
A promising strategy for mechanically modified wheat flour by milling of wheat endosperm
inferredcites →https://doi.org/10.1016/j.jfoodeng.2009.01.040openalex-extracted
Effects of pulsed electric fields (PEF) treatment on the properties of corn starch
inferredcites →https://doi.org/10.1016/j.jfoodeng.2014.06.035openalex-extracted
Modification of wheat flour functionality and digestibility through different extrusion conditions
inferredcites →https://doi.org/10.1016/j.lwt.2019.108515openalex-extracted
Effect of pulsed electric field on properties and multi-scale structure of japonica rice starch
inferredcites →https://doi.org/10.1016/j.lwt.2021.113043openalex-extracted
Improvement of baked wheat chips quality by protease-mediated enzymatic hydrolysis of wheat flour
inferredcites →https://doi.org/10.1016/s0023-6438(95)91580-xopenalex-extracted
Thermal behaviour of wheat starch in flour — Relation to flour quality
inferredcites →https://doi.org/10.1016/s0733-5210(83)80021-6openalex-extracted
Differential scanning calorimetry studies on wheat starch—gluten mixtures
inferredcites →https://doi.org/10.1021/acssuschemeng.9b04669openalex-extracted
High-Voltage Pulsed Electric Field Preprocessing Enhances Extraction of Starch, Proteins, and Ash from Marine Macroalgae Ulva ohnoi
inferredcites →https://doi.org/10.1080/10408398.2020.1778633openalex-extracted
Starch modification through environmentally friendly alternatives: a review
inferredcites →https://doi.org/10.1080/87559129.2021.1945620openalex-extracted
Starch Extraction and Modification by Pulsed Electric Fields
inferredcites →https://doi.org/10.1109/modsym.2004.1433486openalex-extracted
Industrial scale treatment of biological cells with pulsed electric fields
inferredcites →https://doi.org/10.1128/am.15.5.1031-1037.1967openalex-extracted
Inactivation of Microorganisms by Electrohydraulic Shock
inferredcites →https://doi.org/10.1515/1556-3758.2375openalex-extracted
Studies on the Microstructure and Thermal Properties of Pulsed Electric Fields (PEF)-Treated Maize Starch
inferredcites →https://doi.org/10.3390/foods10020395openalex-extracted
Changes in the Glutinous Rice Grain and Physicochemical Properties of Its Starch upon Moderate Treatment with Pulsed Electric Field
inferredcites →https://doi.org/10.3390/foods8050159openalex-extracted
Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing
inferredcites →https://doi.org/10.4315/0362-028x-62.9.1088openalex-extracted
Pulsed Electric Field Processing of Foods: A Review
Editorial review for independent work. ICSAC — the Institute for Complexity Science and Advanced Computing — runs a structured editorial panel for researchers publishing outside journals, and publishes on CiteStamp rails. Submission is free and goes through ORCID: icsacinstitute.org/submit.