Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch-ι-carrageenan film [PDF]
, 2017 Edible films and coatings have been applied as the potential substitutes for conventional plastics in food packaging. However, their physical and mechanical properties still have limitations and thus require further improvement.
Bowyer, Michael +7 more
core +4 more sources
Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers [PDF]
, 2017 An attempt was made to analyze the elastic modulus (G0) of chickpea flour (CF)-based muffin batters made with CF alone and with added biopolymers (whey protein (WP), xanthan gum (XG), inulin (INL), and their blends) in order to evaluate their suitability ...
Canet, Wenceslao +3 more
core +4 more sources
Effect of Food Proteins on Wheat Starch Pasting and Thermal Properties [PDF]
FoodsThe objective of this study was to analyze the effect of different food proteins (wheat gluten, soy protein, whey protein, and ovalbumin), applied in different proportions, on the pasting and thermal properties of wheat starch using a Rapid Visco ...
Andrés Gustavo Teobaldi +3 more
doaj +2 more sources
Morphological, textural analysis and freeze-thaw stability of starches from legume grow in Cameroon [PDF]
Brazilian Journal of Biology, 2023 Starches from some legume grown in Cameroon were evaluated for their granule structure and size, turbidity, firmness and gel strength, thermal and freeze-thaw properties. Amylose contents were in the range of 26.21%–44.85%.
V. T. N. SAHO, Y. N. NJINTANG
doaj +1 more source
Effects of soaking and gelatinization process on the quality of semi-dry rice noodles
Shipin yu jixie, 2023 Objective: The main objective of this study was to optimize the soaking and gelatinization process of semi-dry rice noodles. Methods: Taking semi-dry rice noodles as the research object, the effects of soaking temperature, soaking time, gelatinization ...
ZHOU Yong-sheng +5 more
doaj +1 more source
Study on Starch Gelatinization Behaviors and Digestibility of Green Bananas during Microwave Drying
Shipin gongye ke-ji, 2022 This study was aim to investigate the relationship between water migration and starch gelatinization behaviors of green bananas during microwave drying (MD) and its effect on starch digestibility.
Yayuan XU +7 more
doaj +1 more source
Foods, 2021 Pre-harvest sprouting (PHS) severely reduces rice grain yield, significantly affects grain quality, and leads to substantial economic loss. In this study, we aimed to characterize the physicochemical properties and processing quality of the Garumi 2 ...
Chae-Min Han +5 more
doaj +1 more source
Foods, 2021 The objective of the present work was to produce dog foods from a single recipe at three levels of resistant starch (RS). The low (LS), medium (MS), and high shear (HS) foods were produced on a single-screw extruder at target screw speeds of 250, 375 and
Isabella Corsato Alvarenga +3 more
doaj +1 more source
Starch Grain Quinoa (Chenopodium quinoa Willd.): Composition, Morphology and Physico-Chemical Properties [PDF]
Техника и технология пищевых производств, 2021 Introduction. The main component of quinoa grain is starch, the properties of which affect the quality of quinoa-based food products. There is no information about quinoa starch in the Russian scientific literature.
Tatiana V. Orlova, Mohammed Aider
doaj +1 more source
Effect of Homogenization Modified Rice Protein on the Pasting Properties of Rice Starch
Foods, 2022 Modification of plant-based protein for promoting wide applications is of interest to the food industry. Rice protein from rice residues was modified by homogenization, and its effect on pasting properties (including gelatinization and rheology) of rice ...
Jianyong Wu +7 more
doaj +1 more source