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Formulation and Characterization of Oil-in-Water Emulsions Stabilized by Gelatinized Starch Dispersions from Plant Sources

Ankita Singh
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Effect of rice protein on the gelatinization and retrogradation properties of rice starch.

International Journal of Biological Macromolecules, 2023
In 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, Xin Gong, Jian Zhang, Chen Zhang, Jian‐Ya Qian, Wenzheng Zhu   +5 more
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Recent progress in understanding starch gelatinization - An important property determining food quality.

Carbohydrate Polymers, 2022
Starch gelatinization is a crucial process in determining both texture and nutrition properties of starch-based foods, while its complex nature is still not fully understood.
Cheng Li
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Effects of Porphyra haitanensis polysaccharides on gelatinization and gelatinization kinetics of starches with different crystal types.

International Journal of Biological Macromolecules, 2023
The effects of Porphyra haitanensis polysaccharide (PHP) on the gelatinization and gelatinization kinetics of corn starch (CS), potato starch (PS) and lotus seed starch (LS) were studied. The gelatinization, rheological and thermal enthalpy properties of
Zhiyun Wang, Zhihong Zhong, Baodong Zheng, Yi Zhang, Hongliang Zeng   +4 more
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Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation

, 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, L. Pinho, B. Patel, Prasuna Desam, O. Campanella   +4 more
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Effect of wheat bran arabinoxylan on the gelatinization and long-term retrogradation behavior of wheat starch.

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, Minghao Zhang, Mengfei Zhang, M. Yadav, Xin Jia, Lijun Yin   +5 more
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Thermal, structural, rheological and morphological properties of potato starch-gluten model dough systems: Effect of degree of starch pre-gelatinization.

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, Wei Liu, Liang Zhang, Qiannan Liu, Feng Wang, H. Zhang, Honghai Hu, C. Blecker   +7 more
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Influence of sodium alginate on the gelatinization, rheological, and retrogradation properties of rice starch.

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, Xiaohu Luo, Yuheng Zhai, Jie Liu, Kaihe Chen, X. Shao, Xiping Wu, Ya'nan Li, Zhengxing Chen   +8 more
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Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough.

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, Xiaojie Qian, Binghua Sun, Xiaoxi Wang, Sen Ma   +4 more
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Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread.

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, Xu Wang, Zheng-biao Gu, Yan Hong, Zhaofeng Li, Caiming Li, Xiaofeng Ban   +6 more
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