Food and Bioprocess Technology, 2022 Native starch is subjected to various forms of modification to improve its structural, mechanical, and thermal properties for wider applications in the food industry.
Nirmal Mazumder +2 more
exaly +2 more sources
A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients
Molecules, 2020 High pressure processing (HPP) is a novel technology that involves subjecting foods to high hydrostatic pressures of the order of 100–600 MPa. This technology has been proven successful for inactivation of numerous microorganisms, spores and enzymes in ...
Akash Kaushal Balakrishna +2 more
doaj +2 more sources
Gelatinization, Retrogradation and Gel Properties of Wheat Starch–Wheat Bran Arabinoxylan Complexes
Gels, 2021 Gelatinization, retrogradation and gel properties of wheat starch–wheat bran arabinoxylan (WS–WBAX) complexes have been evaluated. The results of rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC) and Fourier transform infrared ...
Wenjia Yan +4 more
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Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch
Foods, 2019 Starch gelatinization is an important process due to the prevalence of starch usage in industries such as cosmetics and food production. In this study, the gelatinization of waxy corn starch (WCS) was investigated with the goal of providing an option for
William Holmes, Emmanuel Revellame
exaly +3 more sources
Advances in Processing Techniques and Determinants of Sweet Potato Starch Gelatinization
FoodsSweet potato starch is an important source of starch in food processing, but its natural functionality is relatively limited, restricting its performance in certain applications.
Songtao Yang +4 more
doaj +2 more sources
Starch hydrogels: The influence of the amylose content and gelatinization method
International Journal of Biological Macromolecules, 2018 Gelatinization and retrogradation, influenced by amylose and amylopectin ratio, are important characteristics for starch hydrogels elaboration. The objective of this study was to evaluate the influence of amylose content and the gelatinization method on ...
Alvaro Renato Guerra Dias +2 more
exaly +2 more sources
Starch gelatinization temperature in sugar and polyol solutions explained by hydrogen bond density
Food Hydrocolloids, 2019 In this paper we show that the shift of the gelatinization temperature of starch in sugar and polyol solutions is explained by n O H , e f f , the volumetric density of hydrogen bonds in the solutions.
Lisa Mauer, R G M Van Der Sman
exaly +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
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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
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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
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