Effect of amylose content in corn starch on the rheological properties, 3D printability, and in vitro digestive properties [PDF]
Food Chemistry: XHigh amylose corn starch (HACS) is a promising functional food ingredient, resisting digestion. Amylose content matters for starch gelatinization, gel formation, and 3D printing. It also links to the content of resistant starch (RS). Achieving optimal 3D
Ya’nan Wang +6 more
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Modulating the Physicochemical Properties and Internal Structure of Maize Starches with Differing Amylose Contents via Non-Covalent Interaction with Tea Polyphenols [PDF]
FoodsStarch–polyphenol interactions play a critical role in regulating the structural organization and thermal behavior of starch-based systems. In this study, maize starches with different amylose contents were used to systematically investigate how tea ...
Jin Zhang +3 more
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Effects of Amylose and Protein Contents on Visual Appearance and Eating Quality of Proso Millet [PDF]
Shipin Kexue, 2023 In this study, four proso millet varieties with significantly different amylose and protein contents were used to explore the effects of amylose and protein contents on the visual appearance and eating quality of proso millet. The results showed that the
LI Dongmei, WANG Honglu, GONG Yao, CAO Ziwei, LI Jiayu, FENG Baili
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Pasting, cooking, and digestible properties of Japonica rice with different amylose contents
International Journal of Food Properties, 2022 Pasting, cooking, and digestible properties of Japonica rice with different amylose contents were investigated. Low-, medium-, and high-amylose Japonica rice (waxy, 18.8% amylose content, and 33.3% amylose content) were cooked and evaluated for water ...
Wei Zhang +3 more
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Foods, 2023 The aim of this study was to employ molecular dynamics simulations to elucidate the mechanism involved in amylose–zein complexation and the stability of the molecular conformation of amylose–zein complexes in water at the atomic and molecular levels. The
Chaofan Wang +6 more
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Physicochemical and Digestible Properties of Parboiled Black Rice With Different Amylose Contents
Frontiers in Nutrition, 2022 The varieties of black rice with different amylose contents (waxy; medium-amylose: 16.03%; high-amylose: 27.14%) were parboiled and then evaluated for physicochemical and digestible properties.
Wei Zhang +10 more
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Effect of High Amylose Corn Starch on the Structure, Cooking Quality and Starch Digestibility of Extruded Buckwheat Noodles [PDF]
Shipin Kexue, 2023 The effects of addition of different amounts (10%, 20%, 25% and 30%) of high amylose corn starch (m/m, based on buckwheat flour) on the structure, cooking quality and digestive characteristics of extruded buckwheat noodles were explored.
ZHANG Shuyi, XU Xiang, ZHANG Linhua, MENG Linghan, TANG Xiaozhi
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Amylose Inter-Chain Entanglement and Inter-Chain Overlap Impact Rice Quality
Foods, 2022 Retrogradation of cooked rice happens in two ways: one is by the formation of ordered structures, and the other is through intra- and inter-chain entanglement and inter-chain overlap, which in turn are affected by the amylose chain-length distribution ...
Changfeng Li +6 more
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Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties
Foods, 2023 Reserve starch, the main component of durum wheat semolina, is constituted of two glucan homopolymers (amylose and amylopectin) that differ in their chemical structure.
Mike Sissons +3 more
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Journal of Integrative Agriculture, 2020 High-amylose maize starch has great potential for widespread industrial use due to its ability to form strong gels and film and in the food processing field, thus serving as a resistant starch source.
Xu-dong ZHANG +7 more
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