Results 111 to 120 of about 67,922 (263)

Comparative Evaluation of Starch and Protein Characteristics in Ancient Wheat Species

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Driven by increasing consumer demand for nutrient‐dense and more sustainable food options, ancient wheat species present a promising opportunity due to their environmental adaptability and perceived health benefits. Therefore, this study aims to evaluate the starch and protein characteristics of ancient wheat species,
Sathsara Deyalage, Kristin Whitney, Senay Simsek, Maneka Malalgoda   +3 more
wiley   +1 more source

Optimization of High Temperature-Resistant Modified Starch Polyamine Anti-Collapse Water-Based Drilling Fluid System for Deep Shale Reservoir. [PDF]

Molecules, 2022
Kong X, Chen M, Zhang C, Liu Z, Jin Y, Wang X, Liu M, Li S.   +7 more
europepmc   +1 more source

Characterizing Low Falling Number in the Absence of Elevated Alpha‐Amylase Activity in Soft White Wheat and the Impact on Japanese Sponge Cakes

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Non‐alpha‐amylase induced low falling number was identified in 2024 soft white wheat. The objectives of this work were to characterize these low falling number samples and determine the impact on end‐product quality. The results were analyzed to determine differences in flour characteristics that might result in a low
Gabriely M. Soncin Alfaro, Alecia M. Kiszonas, Sean M. Finnie, Xiaorong Wu, Jayne Bock, Andrew S. Ross, Amber L. Hauvermale, Alison L. Thompson   +7 more
wiley   +1 more source

Octenyl Succinic Anhydride-Modified Starch Attenuates Body Weight Gain and Changes Intestinal Environment of High-Fat Diet-Fed Mice. [PDF]

Foods, 2022
Chen JP, Maierheba K, Zhang Y, Cheng H, Lin B, Yue P, Wang LH, Liu FZ, Shi JW, Wan ZX, Wang XP, Xu J, Qin LQ, Bai Y.   +13 more
europepmc   +1 more source

Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Durum wheat (Triticum turgidum L. subsp. durum) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High‐amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality.
Prashant Kumar, Andrew C. Hogg, Frank Manthey, Michael J. Giroux   +3 more
wiley   +1 more source

Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability. [PDF]

Foods, 2022
Zhang B, Zheng L, Liang S, Lu Y, Zheng J, Zhang G, Li W, Jiang H.   +7 more
europepmc   +1 more source

Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Parboiling is a hydrothermal process that alters rice physicochemical and nutritional properties. The soaking step is crucial, influencing off‐flavor formation, mineral retention, and effluent quality. This study evaluated five soaking water (SW) management strategies combining different frequencies and volumes of SW ...
Eliane Lemke Figueiredo, Paulo Alberto Azevedo, Nataniele Barros Schaun, Ya‐Jane Wang, Rosana Colussi, Nathan Levien Vanier, Moacir Cardoso Elias   +6 more
wiley   +1 more source

Influence of Impregnation with Modified Starch of a Paper Core on Bending of Wood-Based Honeycomb Panels in Changing Climatic Conditions. [PDF]

Materials (Basel), 2022
Słonina M, Dziurka D, Molińska-Glura M, Smardzewski J.   +3 more
europepmc   +1 more source

Independence of Thermal, Pasting, and Gelling Properties From Particle Size in Cereal Flours Across Heating Temperatures

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigated how particle size influenced pasting and gelling behaviors of cereal flours across a wide range of heating temperatures. Hard wheat, soft wheat, oats, barley, and rye were milled into flours using 0.5‐, 1.0‐, or 2.0‐mm screens, and the resulting flours were subjected to heating over 95°C–140°C ...
Fan Cheng, Dongxing Li, Dong‐Jin Lee, Ke Ding, Janelle Carlin, Emily Moore, Yongfeng Ai   +6 more
wiley   +1 more source

Characterization and Release Kinetics Study of Active Packaging Films Based on Modified Starch and Red Cabbage Anthocyanin Extract. [PDF]

Polymers (Basel), 2022
Cheng M, Yan X, Cui Y, Han M, Wang Y, Wang J, Zhang R, Wang X.   +7 more
europepmc   +1 more source