Results 251 to 260 of about 59,838 (344)

The interaction and physicochemical properties of the starch-polyphenol complex: Polymeric proanthocyanidins and maize starch with different amylose/amylopectin ratios.

International Journal of Biological Macromolecules, 2023
This study investigated the impact of polymeric proanthocyanidins (PPC) on the physicochemical characteristics of maize starch with varying amylose content, and their potential interaction mechanism.
Wuzhen Liu, Jiahui Xu, Xixiang Shuai, Qin Geng, Xiaojuan Guo, Jun Chen, Ti Li, Cheng-mei Liu, Taotao Dai   +8 more
semanticscholar   +1 more source

High-amylose wheat starch: Structural basis for water absorption and pasting properties

Carbohydrate Polymers, 2020
High-amylose wheat starch (HAWS) and flour (HAWF) have the potential to deliver food products with enhanced nutritional functionality, but structure/function relationships are not well understood.
Caili Li, Sushil Dhital, Robert G Gilbert   +2 more
exaly   +2 more sources

Effects of amylose and amylopectin molecular structures on starch electrospinning.

Carbohydrate Polymers, 2022
The role of amylose content in electrospinning starch nanofibres is well understood, but that is not the case for the roles of the molecular structures of amylose and amylopectin.
Panpan Cao, Gaosheng Wu, Zhijie Yao, Zihan Wang, Enpeng Li, Shiyao Yu, Qiaoquan Liu, R. Gilbert, Songnan Li   +8 more
semanticscholar   +1 more source

High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content

Food Hydrocolloids, 2022
High amylose wheat flour (HAWF) is a relatively new food ingredient, with potential for enhanced nutritional functionality of slower digestion and greater resistant starch levels compared to wild-type wheat flour (WTWF) products.
Caili Li, Sushil Dhital, M. Gidley
semanticscholar   +1 more source

Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes

, 2021
The interactions between the protein and starch molecules should play an important role in preparing the pea protein-based meat substitutes with rich meat-like fibrous structure.
Qiongling Chen, Jinchuang Zhang, Yujie Zhang, Shi Meng, Qiang Wang   +4 more
semanticscholar   +1 more source

Amylose-lipid complex formation from extruded maize starch mixed with fatty acids.

Carbohydrate Polymers, 2020
Functional modifications of starch, such as paste properties, retrogradation, water absorption indexes, solubility, and swelling capacity, are induced by the amylose-lipid complex.
Juan E Cervantes-Ramírez, Á. H. Cabrera-Ramírez, E. Morales‐Sánchez, M. Rodriguez-Garcia, M. L. Reyes-Vega, A. K. Ramírez-Jiménez, Brenda L. Contreras-Jiménez, M. Gaytán‐Martínez   +7 more
semanticscholar   +1 more source

Interactions between caffeic acid and corn starch with varying amylose content and their effects on starch digestion

, 2021
This study aimed to evaluate the physical-chemical interaction between caffeic acid (CA) and gelatinized corn starch with varying amylose and its potential effect on starch digestion. Iodine binding reaction indicated that the absorbance of starch-iodine
Meihui Yu, Boating Liu, F. Zhong, Qian Wan, Song Zhu, Dejian Huang, Yue Li   +6 more
semanticscholar   +1 more source

Effects of amylose and amylopectin chain-length distribution on the kinetics of long-term rice starch retrogradation

Food Hydrocolloids, 2021
Understanding the characteristics of long-term starch retrogradation is critical for developing functional foods with desirable textural attributes. The long-term retrogradation kinetics of 10 different rice starches with a wide range of amylose content ...
Cheng Li, Yiming Hu, Enpeng Li
semanticscholar   +1 more source

Differences in starch structure, physicochemical properties and texture characteristics in superior and inferior grains of rice varieties with different amylose contents

, 2021
The difference between superior grains (SG) and inferior grains (IG) is an important factor that directly determines rice yield and quality. In this study, four varieties with different amylose contents were used to examine differences in the starch ...
D. Zhu, Changyun Fang, Zihui Qian, B. Guo, Zhong-yang Huo   +4 more
semanticscholar   +1 more source

High‐Amylose Starches to Bridge the “Fiber Gap”: Development, Structure, and Nutritional Functionality

Comprehensive Reviews in Food Science and Food Safety, 2019
Although high-amylose starches are not a recent innovation, their popularity in recent years has been increasing due to their unique functional properties and enhanced nutritional values in food applications.
Haiteng Li, Michael J Gidley, Sushil Dhital   +2 more
exaly   +2 more sources