Abstract：
:Plasma is a medium of unbound negative and positive particles with the overall electrical charge being roughly zero. Non-thermal plasma processing is an emerging green technology with great potential to improve the quality and microbial safety of various food materials. Starch is a major component of many food products and is an important ingredient for food and other industries. There has been increasing interest in utilizing plasma to modify the functionalities of starch through interactions with reactive species. This mini-review summarises the impact of plasma on composition, chemical and granular structures, physicochemical properties, and uses of starch. Structure-function relationships of starch components as affected by plasma modifications are discussed. Effect of plasma on the properties of wheat flour, which is a typical example of starch based complex food systems, is also reviewed. Future research directions on how to better utilise plasma to improve the functionalities of starch are suggested.
journal_name
Food Chemjournal_title
Food chemistryauthors
Zhu Fdoi
10.1016/j.foodchem.2017.04.024subject
Has Abstractpub_date
2017-10-01 00:00:00pages
476-486eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30586-1journal_volume
232pub_type
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