Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties

Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment

Determination of structural changes in microwaved rice starch using Fourier transform infrared and Raman spectroscopy

Effects of microwave combined with conduction heating on surimi quality and morphology

Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism

Determining the effects of microwave heating on the ordered structures of rice starch by NMR