Results 161 to 170 of about 35,897 (204)
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Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch
, 2020An investigation was conducted into the effects of micro- and nano-emulsion on gelatinization and retrogradation of rice starch (RS). According to the results, the addition of emulsion contributed to the decline in the maximum viscosities, gelatinization
Huiyu Dun +8 more
semanticscholar +1 more source
2019
Currently, gelatin nanoparticles are gaining more grounds in drug and gene delivery throughout all the available several routes of administration. Yet, the homogenous and less disperse preparation of this type of nanoparticles is still a challenging task due to the variation of the gelatin quality according to its source and due to its variable ...
Rania M, Hathout, Abdelkader A, Metwally
openaire +2 more sources
Currently, gelatin nanoparticles are gaining more grounds in drug and gene delivery throughout all the available several routes of administration. Yet, the homogenous and less disperse preparation of this type of nanoparticles is still a challenging task due to the variation of the gelatin quality according to its source and due to its variable ...
Rania M, Hathout, Abdelkader A, Metwally
openaire +2 more sources
Food Hydrocolloids, 2020
In the present study, intact potato cells as whole potato food model were isolated through soaking with mild acid and alkali solutions, followed by controlled hydrothermal treatment to reach 0-100% degree of gelatinization (DG).
Li Ding +5 more
semanticscholar +1 more source
In the present study, intact potato cells as whole potato food model were isolated through soaking with mild acid and alkali solutions, followed by controlled hydrothermal treatment to reach 0-100% degree of gelatinization (DG).
Li Ding +5 more
semanticscholar +1 more source
Food Hydrocolloids, 2019
The gelatinization and retrogradation behaviors of crosslinked/acetylated tapioca starches (CA-TS) as affected by crosslinking and acetylation degrees were studied.
Mingcong Fan +8 more
semanticscholar +1 more source
The gelatinization and retrogradation behaviors of crosslinked/acetylated tapioca starches (CA-TS) as affected by crosslinking and acetylation degrees were studied.
Mingcong Fan +8 more
semanticscholar +1 more source
Insight on the changes of cassava and potato starch granules during gelatinization.
International Journal of Biological Macromolecules, 2019Gelatinization is an important property of starch for biomedical applications. However, studies on the changes in starch granules in terms of morphology, swelling, amylose leaching and so on during gelatinization, which are key to uncovering the starch ...
Huijie Han +8 more
semanticscholar +1 more source
Food Chemistry, 2019
This study investigates the impact of different gelatinization characteristics of small and large barley starch granules on their enzymatic hydrolysis and sugar production during mashing. Therefore, a barley malt suspension was consecutively incubated at
N. Langenaeken +3 more
semanticscholar +1 more source
This study investigates the impact of different gelatinization characteristics of small and large barley starch granules on their enzymatic hydrolysis and sugar production during mashing. Therefore, a barley malt suspension was consecutively incubated at
N. Langenaeken +3 more
semanticscholar +1 more source
Food Hydrocolloids, 2019
The effects of amino acids – cysteine (Cys), glutamic acid (Glu) and lysine (Lys) – on gelatinization, pasting and rheological properties of chemically modified starches including distarch phosphate (E 1412), acetylated distarch phosphate (E 1414) and ...
D. Gałkowska, L. Juszczak
semanticscholar +1 more source
The effects of amino acids – cysteine (Cys), glutamic acid (Glu) and lysine (Lys) – on gelatinization, pasting and rheological properties of chemically modified starches including distarch phosphate (E 1412), acetylated distarch phosphate (E 1414) and ...
D. Gałkowska, L. Juszczak
semanticscholar +1 more source
Food Hydrocolloids, 2018
This study aimed to understand mechanisms of starch gelatinization during heating of wheat (Triticum aestivum L.) flour, and its effects on in vitro starch amylolysis of cooked wheat flour.
Peng Guo +4 more
semanticscholar +1 more source
This study aimed to understand mechanisms of starch gelatinization during heating of wheat (Triticum aestivum L.) flour, and its effects on in vitro starch amylolysis of cooked wheat flour.
Peng Guo +4 more
semanticscholar +1 more source
Effects of different hydrocolloids on gelatinization and gels structure of chestnut starch
, 2021Wenmeng Liu +7 more
semanticscholar +1 more source