Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch-ι-carrageenan film [PDF]
, 2017 Edible films and coatings have been applied as the potential substitutes for conventional plastics in food packaging. However, their physical and mechanical properties still have limitations and thus require further improvement.
Bowyer, Michael +7 more
core +4 more sources
Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers [PDF]
, 2017 An attempt was made to analyze the elastic modulus (G0) of chickpea flour (CF)-based muffin batters made with CF alone and with added biopolymers (whey protein (WP), xanthan gum (XG), inulin (INL), and their blends) in order to evaluate their suitability ...
Canet, Wenceslao +3 more
core +4 more sources
Differences in endosperm cell wall integrity in wheat (Triticum aestivum L.) milling fractions impact on the way starch responds to gelatinization and pasting treatments and its subsequent enzymatic in vitro digestibility [PDF]
Food & Function, 2019 Wheat grain roller milling disrupts starch containing endosperm cell walls and extracts white flour. Many wheat based food processes involve simultaneous use of heat and water which then cause starch to gelatinize and enhance its digestibility.
Konstantinos Korompokis +2 more
openalex +2 more sources
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 +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 +6 more
semanticscholar +1 more source
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 +7 more
semanticscholar +1 more source
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
semanticscholar +1 more source
Insights into the gelatinization of potato starch by in situ1H NMR
RSC Advances, 2022 The gelatinization of potato starch and the effect of NaCl on starch gelatinization were monitored successfully in situ by 1H NMR spectroscopy. Variable temperature (VT) 1H NMR measurement, from 316 K to 340 K, was conducted on a suspension of potato ...
Yue Wang +4 more
semanticscholar +1 more source
Proceedings of the 25th Australian Computer-Human Interaction Conference: Augmentation, Application, Innovation, Collaboration, 2013 Public libraries and coworking spaces seek for means to facilitate peer collaboration, peer inspiration and cross-pollination of skills and creativity. However, social learning, inspiration and collaboration between coworkers do not come naturally. In particular in (semi-) public spaces, the behavioural norm among unacquainted coworkers is to work in ...
Bilandzic, Mark +2 more
openaire +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 ...
A. Balakrishna +2 more
semanticscholar +1 more source