Results 131 to 140 of about 35,897 (204)
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Effect of rice protein on the gelatinization and retrogradation properties of rice starch.
International Journal of Biological Macromolecules, 2023In this study, rice starch (RS) was mixed with varying amounts of rice protein (RP; 0 % to 16 %) to explore the effects of protein on the gelatinization and retrogradation of starch during storage.
Chunsen Wu +5 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2023
The interaction between starch and protein during food processing is crucial for controlling food quality. This study aims to understand the interactions between corn starch and black bean protein isolate (BBPI) at various gelatinization phases and their
Bin Song +6 more
semanticscholar +1 more source
The interaction between starch and protein during food processing is crucial for controlling food quality. This study aims to understand the interactions between corn starch and black bean protein isolate (BBPI) at various gelatinization phases and their
Bin Song +6 more
semanticscholar +1 more source
, 2021
The complex and unique structure of starches is associated to the conditions existing during processing and storage and contribute to specific interactions with water.
D. Donmez +4 more
semanticscholar +1 more source
The complex and unique structure of starches is associated to the conditions existing during processing and storage and contribute to specific interactions with water.
D. Donmez +4 more
semanticscholar +1 more source
Carbohydrate Polymers, 2022
The effect of wheat bran arabinoxylan (WBAX) with different molecular characteristics on the gelatinization and long-term retrogradation behavior of wheat starch (WS) have been evaluated.
Wenjia Yan +5 more
semanticscholar +1 more source
The effect of wheat bran arabinoxylan (WBAX) with different molecular characteristics on the gelatinization and long-term retrogradation behavior of wheat starch (WS) have been evaluated.
Wenjia Yan +5 more
semanticscholar +1 more source
Food Chemistry, 2022
The effect elicited by degree of starch gelatinization on the rheological properties of starch-gluten model dough was examined. Gelatinization temperature, water retention capacity, linear viscoelastic region, and maximum creep compliance of potato ...
Fen Xu +7 more
semanticscholar +1 more source
The effect elicited by degree of starch gelatinization on the rheological properties of starch-gluten model dough was examined. Gelatinization temperature, water retention capacity, linear viscoelastic region, and maximum creep compliance of potato ...
Fen Xu +7 more
semanticscholar +1 more source
Food Chemistry, 2022
The effects of gelatinization degree of oat flour and boiling water on the rheological characteristics of oat dough were investigated. Gelatinized oat flour had higher water absorption (2.25-3.83 g/g) and swelling (2.40-4.19), but lower solubility (6.20 ...
Yujuan Gu +4 more
semanticscholar +1 more source
The effects of gelatinization degree of oat flour and boiling water on the rheological characteristics of oat dough were investigated. Gelatinized oat flour had higher water absorption (2.25-3.83 g/g) and swelling (2.40-4.19), but lower solubility (6.20 ...
Yujuan Gu +4 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2021
Adding hydrocolloids into native starch is a secure and effective method of physical modification. In this study, the effect of sodium alginate (AG) on the gelatinization, rheological, and retrogradation properties of rice starch (RS) was investigated by
Kai Yang +8 more
semanticscholar +1 more source
Adding hydrocolloids into native starch is a secure and effective method of physical modification. In this study, the effect of sodium alginate (AG) on the gelatinization, rheological, and retrogradation properties of rice starch (RS) was investigated by
Kai Yang +8 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2022
The effect of four kinds of potato flour with different gelatinization degrees on the quality of steam bread was investigated in the present study. Results showed that medium-well flour (MWF) and potato flakes (PF) steamed bread, particularly MWF steamed
Li Cheng +6 more
semanticscholar +1 more source
The effect of four kinds of potato flour with different gelatinization degrees on the quality of steam bread was investigated in the present study. Results showed that medium-well flour (MWF) and potato flakes (PF) steamed bread, particularly MWF steamed
Li Cheng +6 more
semanticscholar +1 more source
Annual Review of Food Science and Technology, 2015
Collagen and gelatin have been widely used in the food, pharmaceutical, and cosmetic industries due to their excellent biocompatibility, easy biodegradability, and weak antigenicity. Fish collagen and gelatin are of renewed interest, owing to the safety and religious concerns of their mammalian counterparts.
Boran, Gökhan +4 more
openaire +3 more sources
Collagen and gelatin have been widely used in the food, pharmaceutical, and cosmetic industries due to their excellent biocompatibility, easy biodegradability, and weak antigenicity. Fish collagen and gelatin are of renewed interest, owing to the safety and religious concerns of their mammalian counterparts.
Boran, Gökhan +4 more
openaire +3 more sources
International Journal of Biological Macromolecules, 2022
The applications of cryogels are defined by their porous morphology as well as mechanical properties. To achieve efficient regulation of porous properties for pectin cryogels, we selected starch as a potential polysaccharide regulator.
Shuhan Feng +3 more
semanticscholar +1 more source
The applications of cryogels are defined by their porous morphology as well as mechanical properties. To achieve efficient regulation of porous properties for pectin cryogels, we selected starch as a potential polysaccharide regulator.
Shuhan Feng +3 more
semanticscholar +1 more source