Changes in structural, digestive, and rheological properties of corn, potato, and pea starches as influenced by different ultrasonic treatments

Ultrasound was widely used in starch modification, whereas there was no review focusing on the effects of different ultrasonic treatments on A-, B- and C-type starches. In this study, the effects of ultrasonic power (UP, 100–600 W) and ultrasonic time (UT, 5–35 min) on structural, digestibility and rheology of corn starch (CS), potato starch (PtS), and pea starch (PS) were investigated. As a result, UP and UT decreased the apparent amylose...