Effects of Electric Field Strength on the Functional Properties of Sorghum Starch Varieties with Different Amylose Content under Ohmic Heating

Food Biophysics 2026

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Authors: Fransico Martín Flores-García, Edgar A. Esquivel-Fajardo, Eduardo Morales-Sánchez, Cristian Felipe Ramirez-Gutierrez, Gaytan-Martinez Marcela
DOI: 10.1007/s11483-025-10097-2
Cited by: 5
References: 64

Fields of Study & Subjects

Microbial Inactivation Methods Food composition and properties Food Drying and Modeling

Publication details

Journal / source
Food Biophysics
Publisher
Springer Science and Business Media LLC
Volume
21
Issue
1
Publication date
3 January 2026
Language
EN