Effect of infrared heat-moisture treatment and cooling rate on the material properties of amylose-lipid complex nanomaterials

dc.contributor.authorMaphumulo, Njabulo Gideon
dc.contributor.authorMasanabo, Mondli Abednicko
dc.contributor.authorRay, Suprakas Sinha
dc.contributor.authorEmmambux, Mohammad Naushad
dc.contributor.emailnaushad.emmambux@up.ac.za
dc.date.accessioned2025-09-26T11:04:58Z
dc.date.available2025-09-26T11:04:58Z
dc.date.issued2025-08
dc.descriptionDATA AVAILABILITY STATEMENT : The data that support the findings of this study are available from the upon reasonable request.
dc.description.abstractPlease read abstract in the article.
dc.description.departmentConsumer and Food Sciences
dc.description.librarianhj2025
dc.description.sdgSDG-02: Zero Hunger
dc.description.sponsorshipDSI/NRF Centre of Excellence in Food Security and University of Pretoria research support.
dc.description.urihttps://onlinelibrary.wiley.com/journal/1521379x
dc.identifier.citationMaphumulo, N.G., Masanabo, M.A., Ray, S.S. & Emmambux, M.N. 2025, 'Effect of infrared heat-moisture treatment and cooling rate on the material properties of amylose-lipid complex nanomaterials', Starch - Stärke, vol. 77, no. 8, art. e70062, pp. 1-12, doi : 10.1002/star.70062.
dc.identifier.issn0038-9056 (print)
dc.identifier.issn1521-379X (online)
dc.identifier.other10.1002/star.70062
dc.identifier.urihttp://hdl.handle.net/2263/104516
dc.language.isoen
dc.publisherWiley
dc.rights© 2025 The Author(s). Starch - Stärke published by Wiley-VCH GmbH. This is an open access article under the terms of the Creative Commons Attribution-NonCommercial License.
dc.subjectAmylose–lipid complex (ALC)
dc.subjectInfrared heat moisture treatment (IR-HMT)
dc.subjectDifferential scanning calorimetry (DSC)
dc.subjectCooling
dc.subjectCrystallinity
dc.subjectFlow properties
dc.subjectMaize starch
dc.subjectV-amylos
dc.titleEffect of infrared heat-moisture treatment and cooling rate on the material properties of amylose-lipid complex nanomaterials
dc.typeArticle

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