Results 11 to 20 of about 57,096 (379)

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, Md Abdul Wazed, Mohammed Farid   +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, Lijun Yin, Minghao Zhang, Meng Zhang, Xin Jia   +4 more
doaj   +2 more sources

An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review

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.
I. Chakraborty, P. N, S. Mal, U. Paul, Md. Hafizur Rahman, N. Mazumder   +5 more
semanticscholar   +1 more source

Effects of non-starch polysaccharide on starch gelatinization and digestibility: a review

Food Innovation and Advances, 2023
Non-starch polysaccharides have been given wide consideration for their use in starch-based food due to their ability to improve texture, sensory attributes, and functional properties of the end product.
Sha Li, Wenjing Chen, A. Zongo, Yuanyuan Chen, Hongshan Liang, Jing Li, Bin Li   +6 more
semanticscholar   +1 more source

Effect of pre-printing gelatinization degree on the structure and digestibility of hot-extrusion 3D-printed starch

Food Hydrocolloids, 2022
Hot-extrusion 3D printing (HE-3DP) is an emerging technique to create customized food with desired structure and properties. This research is focused on the effect of pre-printing gelatinization degree on the structure and digestibility of rice and wheat
Bo Zheng, Yukuo Tang, Fengwei Xie, Ling Chen   +3 more
semanticscholar   +1 more source

Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization

Foods, 2021
Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties.
Fen Xu, Liang Zhang, Wei Liu, Qiannan Liu, Feng Wang, Hong Zhang, Honghai Hu, C. Blecker   +7 more
semanticscholar   +1 more source

An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration

Scientia Agropecuaria, 2021
This work aims to evaluate the starch/water concentrations (3.6%, 7.1%, 10.7% and 14.3%) effect of different commercial starch sources (namely cassava, maize, high-amylose maize, waxy maize and potato) regarding their pasting properties by using a Rapid ...
Nanci Castanha, Meliza Lindsay Rojas, Pedro Esteves Duarte Augusto   +2 more
doaj   +1 more source

Interactions between beef salt-soluble proteins and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development

Journal of Animal Science and Technology, 2020
The objective of this study was to observe the interactions between salt-soluble proteins extracted from beef and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development ...
Eny Sri Widyastuti, Djalal Rosyidi, Lilik Eka Radiati, Purwadi Purwadi   +3 more
doaj   +1 more source

Effect of Storage Time and Temperature on Digestibility, Thermal, and Rheological Properties of Retrograded Rice

Gels, 2023
Retrogradation is defined as the recrystallization or realignment of amylose and amylopectin chains upon cooling of gelatinization starch gels. The storage conditions such as the storage time and temperature are crucial factors that influence and govern ...
Ishita Chakraborty, Indira Govindaraju, Steffi Kunnel, Vishwanath Managuli, Nirmal Mazumder   +4 more
doaj   +1 more source

Mechanisms controlling wheat starch gelatinization and pasting behaviour in presence of sugars and sugar replacers: role of hydrogen bonding and plasticizer molar volume

, 2021
The effect of sugars and sugar replacers (i.e. plasticizers) on the gelatinization and pasting behaviour of wheat starch was studied. The intrinsic properties of the plasticizers, i.e.
S. Renzetti, Irene A.F. van den Hoek, R. V. D. Sman   +2 more
semanticscholar   +1 more source