Results 341 to 350 of about 57,096 (379)
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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 Chemistry, 2019
In this study, the gelatinization behavior of wheat starch was investigated using starch-water mixtures that were heated under different conditions.
Yi Liu +4 more
semanticscholar +1 more source
In this study, the gelatinization behavior of wheat starch was investigated using starch-water mixtures that were heated under different conditions.
Yi Liu +4 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
Food Chemistry, 2019
Five gelatinized jackfruit starches (GJFSS: M1', M5', M6', M11', and BD') were prepared using amylose mixed with five types of amylopectin. M1' had the lowest degree of polymerization while BD' had the highest.
Yanjun Zhang +8 more
semanticscholar +1 more source
Five gelatinized jackfruit starches (GJFSS: M1', M5', M6', M11', and BD') were prepared using amylose mixed with five types of amylopectin. M1' had the lowest degree of polymerization while BD' had the highest.
Yanjun Zhang +8 more
semanticscholar +1 more source
Starch gelatinization inside a whey protein gel formed by cold gelation
Journal of Food Engineering, 2019Native potato starch (PS) granules were trapped within a whey protein network formed by cold gelation. Heat treatment of these composite gels induced PS gelatinization inside the protein network, which was studied with a DSC/hot-stage system and confocal
A. Lavoisier, J. Aguilera
semanticscholar +1 more source
Effects of different hydrocolloids on gelatinization and gels structure of chestnut starch
, 2021Wenmeng Liu +7 more
semanticscholar +1 more source
NMR‐spektroskopische Untersuchungen an Gelatine, Gelatine/Phosphat und Fluorapatit‐Gelatine‐Komposit
Zeitschrift für anorganische und allgemeine Chemie, 2004Rabis, A. +7 more
openaire +2 more sources