Results 21 to 30 of about 3,775,864 (331)

Degradation of starch in pasta induced by extrusion below gelatinization temperature

Food Chemistry, 2023
The structural deformation of starch during pasta extrusion leads to varied effects on pasta quality. We investigated the impact of shearing force on the starch structure of pasta and pasta quality by varying the screw speed (100, 300, 500 and 600 rpm) with a temperature range of 25 to 50 ℃ in increments of 5 ℃, from the feeding zone to the die zone ...
Bin Jia, Lavaraj Devkota, Mike J. Sissons, Sushil Dhital   +3 more
openalex   +5 more sources

Effect of Gelatinization Temperature on the Physical Properties of Porang (Amorphophallus oncophyllus) Starch Bioplastics with Sorbitol Plasticizer [PDF]

, 2023
Bioplastics are plastics that can be used like conventional plastics but can be more easily decomposed in the soil. Studies have been conducted to determine the effect of temperature variations in the gelatinization of porang starch on the manufacture of
Ayu Mitri, Awan Maghfirah, Kurnia Brahmana, Sudiati   +3 more
core   +4 more sources

Relationships between X-ray Diffraction Peaks, Molecular Components, and Heat Properties of C-Type Starches from Different Sweet Potato Varieties

Molecules, 2022
C-type starches with different proportions of A- and B-type crystallinities have different intensities and crystallinities of X-ray diffraction peaks. In this study, the intensities and crystallinities of X-ray diffraction peaks, molecular components and
Yibo Li, Lingxiao Zhao, Lingshang Lin, Enpeng Li, Qinghe Cao, Cunxu Wei   +5 more
doaj   +1 more source

Structure, gelatinization, and digestion characteristics of starch from Chinese wild rice

International Journal of Food Properties, 2022
Two wild rice starches were isolated from Erhai in Dali, Yunnan Province (EWR) and Xinghua in Taizhou, Jiangsu Province (XWR), China, and compared with black rice (BR) starches, its structure, gelatinization and starch digestibility in vitro were studied.
Haifeng Zhang, Jiamin Su, Qiuyu Wang, Meng Yuan, Chunmei Li   +4 more
doaj   +1 more source

Giant thermopower of ionic gelatin near room temperature [PDF]

Science, 2020
Improving ionic thermoelectrics Using ions as charge carriers in thermoelectric devices usually requires using either thermal diffusion or redox reactions at two electrodes with different temperatures. Han et al. leveraged both of these strategies to develop a gelatin-based ionic thermoelectric device that
Cheng-Gong Han, Xin Qian, Qikai Li, Biao Deng, Yongbin Zhu, Zhijia Han, Wenqing Zhang, Weichao Wang, Shien-Ping Feng, Gang Chen, Weishu Liu   +10 more
openaire   +4 more sources

Ultrasound-chilling assisted annealing treatment to produce a lower glycemic index of white rice grains with different amylose content

Ultrasonics Sonochemistry, 2022
White rice samples, Chai-Nat1 (CN1) and Jasmin rice (KDML105), were treated with the ultrasound-chilling (UC) and combined with annealing treatments (UC + ANN 45, UC + ANN50, and UC + ANN55).
Kannika Kunyanee, Tai Van Ngo, Sandra Kusumawardani, Naphatrapi Lungsakul   +3 more
doaj   +1 more source

Impacts of Protein from High-Protein Rice on Gelatinization and Retrogradation Properties in High- and Low-Amylose Reconstituted Rice Flour

Agronomy, 2022
High-protein rice is nutritional, but its taste attributes are inferior to low-protein rice. Many documents correlate its taste attributes with its gelatinization and retrogradation properties.
Yitong Zhao, Xianggui Dai, Enerand Mackon, Yafei Ma, Piqing Liu   +4 more
doaj   +1 more source

Feasibility of a Gelatin Temperature Sensor Based on Electrical Capacitance [PDF]

Sensors, 2016
The innovative use of gelatin as a temperature sensor based on capacitance was studied at a temperature range normally used for meat cooking (20–80 °C). Interdigital electrodes coated by gelatin solution and two sensors of different thicknesses (38 and 125 µm) were studied between 300 MHz and 900 MHz.
Teixeira Silva, Fernando, Sorli, Brice, Calado, Veronica, Guillaume, Carole, Gontard, Nathalie   +4 more
openaire   +7 more sources

Concentration-Temperature Superposition of Helix Folding Rates in Gelatin [PDF]

Physical Review Letters, 2007
We study the kinetics of helix-coil transition in water solutions of gelatin (collagen protein) by optical rotation techniques combined with thermal characterization. By examining the rates of secondary helix folding, and covering a very wide range of solution concentrations, we are able to identify a universal exponential dependence of folding rate on
Gornall, J. L., Terentjev, E. M.
openaire   +3 more sources

The Process of Developing Gelatinization and Saccharification with Variations in Temperature and Period of Glucose Sago Material [PDF]

, 2019
Initial temperature variations carried out for the gelatinization stage and sampling every six hours during the saccharification process, which lasted 72 hours. The liquefaction process using the α-amylase enzyme and then proceeds to the saccharification
Rissa Megavitry, Nurhijrah Nurhijrah
openalex   +3 more sources