Results 121 to 130 of about 249,523 (266)

Effects of Low Field Temperature on the Physicochemical Properties and Fine Structure Stability of High-Quality Rice Starch during the Grain Filling Stage

Foods
The consumption of high-quality rice is increasing. Low temperatures during grain filling may affect the starch synthesis of high-quality rice and thus affect the quality of the rice itself. In this study, two high-quality conventional rice cultivars and
Xutong Pang, Dongmeng Zhang, Haobo Xue, Dongping Yao, Hong Shen, Baohui Mou, Panqi Gu, Ruijuan Zhou, Fudie Meng, Jun Wu, Dongyang Lei, Bin Bai   +11 more
doaj   +1 more source

The MdERF17–MdbHLH149 Module Mediates Ethylene‐Induced Starch Degradation Through the Transcriptional Repression of α‐Amylase MdAMY1 in Apple

Plant Biotechnology Journal, EarlyView.
ABSTRACT The ripening of climacteric fruits is characterised by a sharp increase in ethylene production, coinciding with the conversion of starch into soluble sugars. However, the regulatory interplay between ethylene and starch degradation in apple remains largely unclear. Here, we report a negative correlation between starch accumulation and ethylene
Fan Xiao, Chu‐Kun Wang, Jiu‐Cheng Zhang, Xin‐Yue Jian, Ying Xiang, Wang‐Jiang Zhang, Jin‐Chao Meng, Wen‐Yan Wang, Da‐Gang Hu   +8 more
wiley   +1 more source

Sustainable Bioactive Films From Avocado Seed Starch: Biodegradable Extruded Materials Reinforced With Starch Nanocrystals for Active Packaging

eFood, Volume 7, Issue 2, April 2026.
Biodegradable avocado seed starch films reinforced with nanocrystals exhibited enhanced thermal stability, decreased water vapor permeability, stronger antioxidant activity, and antimicrobial properties, while still allowing rapid composting degradation.
Pedro Francisco Muñoz‐Gimena, Anselmo del Prado Abellán, Gema Rodríguez, Alejandro Aragón‐Gutiérrez, Laura Peponi, Daniel López   +5 more
wiley   +1 more source

Impact of Rare Sugar D-Allulose on Hardening of Starch Gels during Refrigerated Storage

Foods
The rare sugar D-allulose (Alu), with ca. 10% calories of sucrose (Suc), is a promising alternative sugar that can be used to improve the quality of starch gels in storage.
Alexandra Obenewaa Kwakye, Kazuhiro Fukada, Toya Ishii, Masahiro Ogawa   +3 more
doaj   +1 more source

Maize‐derived arabinoxylans modulate starch pasting, gel structure, and retrogradation

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2300-2310, 15 March 2026.
Abstract BACKGROUND Starch–fiber interactions play a paramount role in determining the functional quality and stability of starch‐based food products. This study systematically examined how maize arabinoxylans (MAX) influences the hydration, pasting, textural, and microstructural properties of maize starch gels.
Nicola Gasparre, Fatma Boukid, Cristina M Rosell   +2 more
wiley   +1 more source

Pasting and leaching properties of irradiated starches from various botanical sources [PDF]

, 2009
Changes to the physicochemical properties of wheat, sago and tapioca starches subjected to gamma ray, electron beam and microwave irradiations and the conditions that lead to wheat starch having leaching behaviour similar to sago or tapioca starch were
Abdul Rahman, Russly, Ghazali, Zulkafli, Hashim, Kamaruddin, Mat Hashim, Dzulkifly, Mohd Adzahan, Noranizan, Syed Muhammad, Sharifah Kharidah   +5 more
core  

Wandering starch – how plastid dynamics affect starch granule formation?

New Phytologist, EarlyView.
James R. Lloyd
wiley   +1 more source

Characterization of the polymorphism detected for the granule‐bound starch synthase (WX gene) in wild einkorn wheat

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2437-2446, 15 March 2026.
Abstract BACKGROUND The WX gene encodes the granule‐bound starch synthase I or waxy protein, which is the sole enzyme responsible for amylose synthesis in wheat seeds. Wild einkorn wheat (Triticum monococcum L. ssp. aegilopoides Link em. Thell.) could be an important source of variation for this gene. RESULTS This study assessed the WX gene variability
Juan B. Alvarez, Laura Castellano, Carlos Guzmán   +2 more
wiley   +1 more source

Health Benefits of Polysaccharides in Red Algae: A Comprehensive Review

Food Frontiers, Volume 7, Issue 2, March 2026.
Graphical abstract showing the health benefits of red algal polysaccharides. ABSTRACT Humans have long consumed red algae (especially by the Asian community), and their polysaccharide extracts (carrageenan, agar) are extensively used in the food industry as gel thickeners.
Sammueal Jun Kai Ong, Matthew Myint, Sean Chia, Chee Fan Tan, Yi Fan Hong, Meiyappan Lakshmanan, Ying Swan Ho, Thomas T. Wheeler, Xuezhi Bi, Ian Walsh, Kuin Tian Pang   +10 more
wiley   +1 more source

Functional properties of starch-chitosan blend bionanocomposite films for food packaging: the influence of amylose-amylopectin ratios

Journal of food science and technology, 2020
P. Jha
semanticscholar   +1 more source