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. 2020 Nov 12;71:105383. doi: 10.1016/j.ultsonch.2020.105383

Fig. 3.

Fig. 3

Scanning electron microscopy micrographs of rice starch before (A-C) and after (a-c) sonication. Amylose content (A) 3.25%, (B) 18.96%, (C) 21%. Sonication conditions: (a) 211 kHz, 4.1 W, 30 mins, 25 °C [60]; (b) 20 kHz, 170 W, 30 mins, 20 °C [56]; (c1-c3) 22 kHz, 20 mins, 25 °C at (c1) 150 W, (c2) 300 W, (c3) 600 W [58]. Reprinted with permission.