Results 151 to 160 of about 35,897 (204)
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Carbohydrate Polymers
The gelatinization and retrogradation properties of glutinous rice starch are important factors that affect its quality. In this study, the thermal properties, viscosity properties and retrogradation of starch from 152 natural glutinous varieties were ...
Cheng Liang +7 more
semanticscholar +1 more source
The gelatinization and retrogradation properties of glutinous rice starch are important factors that affect its quality. In this study, the thermal properties, viscosity properties and retrogradation of starch from 152 natural glutinous varieties were ...
Cheng Liang +7 more
semanticscholar +1 more source
, 2020
Tamarind seed polysaccharide (TSP) is commonly used as a stabilizer, suspending agent, and thickener. In this study, the effects of tamarind seed polysaccharide on gelatinization, and the rheological and structural properties of waxy (WCS), normal (CS ...
Fan Xie +3 more
semanticscholar +1 more source
Tamarind seed polysaccharide (TSP) is commonly used as a stabilizer, suspending agent, and thickener. In this study, the effects of tamarind seed polysaccharide on gelatinization, and the rheological and structural properties of waxy (WCS), normal (CS ...
Fan Xie +3 more
semanticscholar +1 more source
Carbohydrate Polymers
The relationship between the fine structure of starch and its gelatinization properties is not well studied, particularly in relation to the influence of sugar or sugar alcohol.
Songnan Li +6 more
semanticscholar +1 more source
The relationship between the fine structure of starch and its gelatinization properties is not well studied, particularly in relation to the influence of sugar or sugar alcohol.
Songnan Li +6 more
semanticscholar +1 more source
Food Chemistry, 2020
Parboiled rice has high nutritional value but unpleasant palatability. In this study, rice stickiness was significantly reduced by steaming during the parboiling process; however, continuing steaming past certain durations no longer affected rice ...
Hongyan Li +8 more
semanticscholar +1 more source
Parboiled rice has high nutritional value but unpleasant palatability. In this study, rice stickiness was significantly reduced by steaming during the parboiling process; however, continuing steaming past certain durations no longer affected rice ...
Hongyan Li +8 more
semanticscholar +1 more source
Microstructure, gelatinization and pasting properties of rice starch under acid and heat treatments.
International Journal of Biological Macromolecules, 2020Microstructure of starch plays a vital role in the physicochemical properties. In this study, the microstructure, gelatinization and pasting properties of rice starches after acid, heat and acid-heat treatments were investigated.
Q. Jin, Xiaojuan Xu
semanticscholar +1 more source
Gelatin and Non-Gelatin Capsule Dosage Forms
Journal of Pharmaceutical Sciences, 2017Capsules offer an alternate to tablets for oral delivery of therapeutic compounds. One advantage of capsules over tablets is their amenability to deliver not only solids but also nonaqueous liquids and semisolids as a unit dose solid dosage form. Shell component is an essential part of capsule dosage forms.
Rampurna P, Gullapalli +1 more
openaire +2 more sources
Carbohydrate Polymers, 2020
Rice starch with hydrocolloids (pectin, xanthan gum, sodium alginate or ι-carrageenan) was gelatinized and subsequently spray dried to prepare pre-gelatinized rice starch (PRS) with hydrocolloids (PRS-H).
Xiao-hong He +6 more
semanticscholar +1 more source
Rice starch with hydrocolloids (pectin, xanthan gum, sodium alginate or ι-carrageenan) was gelatinized and subsequently spray dried to prepare pre-gelatinized rice starch (PRS) with hydrocolloids (PRS-H).
Xiao-hong He +6 more
semanticscholar +1 more source
Manufacture of gelatin/gelatin coacervate microcapsules
International Journal of Pharmaceutics, 1985Abstract Microelectrophoretic mobility profiles of two oppositely charged gelatins were used to determine the optimum pH and ionic strength conditions for coacervation to occur between the gelatins. Coacervation of aqueous mixtures of the two gelatins was only detected when the temperature was reduced below the gelation temperature of the gelatins ...
D.J. Burgess, J.E. Carless
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Food Chemistry, 2018
Effects of pectin with different molecular weight (Mw) on gelatinization behavior, textural properties, retrogradation, and in vitro digestibility of corn starch (CS) were investigated.
Bao Zhang +5 more
semanticscholar +1 more source
Effects of pectin with different molecular weight (Mw) on gelatinization behavior, textural properties, retrogradation, and in vitro digestibility of corn starch (CS) were investigated.
Bao Zhang +5 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2020
The effects of Mesona chinensis polysaccharide (MCP) on the pasting, rheological properties, granule size, and water mobility of tapioca starch (TS) were investigated at different gelatinization temperatures (75 °C and 95 °C).
Yuehuan Xiao +5 more
semanticscholar +1 more source
The effects of Mesona chinensis polysaccharide (MCP) on the pasting, rheological properties, granule size, and water mobility of tapioca starch (TS) were investigated at different gelatinization temperatures (75 °C and 95 °C).
Yuehuan Xiao +5 more
semanticscholar +1 more source