Results 331 to 340 of about 57,096 (379)
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New insights into starch gelatinization by high pressure: Comparison with heat-gelatinization.
Food Chemistry, 2020The effects of pressure and temperature on the gelatinization properties of wheat starch were investigated. The long-range crystallinity and short-range molecular order were gradually destroyed under both conditions as the degree of gelatinization (DG ...
Yi Liu +5 more
semanticscholar +1 more source
International Journal of Biological Macromolecules
To clarify the relationship between gelatinization degree and structure characteristics, oat kernels were roasted to different gelatinization degree of 15 %-90 % based on tempering water content of 22.5 %-35 %, and the structure characteristics of starch
Yujuan Gu +6 more
semanticscholar +1 more source
To clarify the relationship between gelatinization degree and structure characteristics, oat kernels were roasted to different gelatinization degree of 15 %-90 % based on tempering water content of 22.5 %-35 %, and the structure characteristics of starch
Yujuan Gu +6 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
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
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
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
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