Results 131 to 140 of about 9,391,209 (202)
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Pasting, paste, and gel properties of starch–hydrocolloid combinations
Carbohydrate Polymers, 2011Abstract A review with 267 references. Use of starch–hydrocolloid combinations is widespread, particularly in the food processing industry. Many studies have been conducted with a goal of understanding why the addition of a small amount of a hydrocolloid influences the properties of a starch-based paste, gel, or food product.
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International Journal of Biological Macromolecules, 2019
The study aimed to obtain the information on the effect of germination temperature on hierarchical structures (granular structure, crystal structure, short-range ordered structure and helical structures) of starch from brown rice and their relation to ...
Hongwei Wang +5 more
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The study aimed to obtain the information on the effect of germination temperature on hierarchical structures (granular structure, crystal structure, short-range ordered structure and helical structures) of starch from brown rice and their relation to ...
Hongwei Wang +5 more
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, 2020
The effects of mild-parboiling treatment (MPT) on the structure, colour, pasting and rheology properties of germinated brown rice (GBR) were investigated and compared with those of white rice (WR).
Liu Qingqing +6 more
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The effects of mild-parboiling treatment (MPT) on the structure, colour, pasting and rheology properties of germinated brown rice (GBR) were investigated and compared with those of white rice (WR).
Liu Qingqing +6 more
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Physical Properties of Starch Pastes
1994Starch paste is used in cooking and processing as a viscosity enhancer and viscosity stabilizer.1,2 But few studies have been conducted on its spinnability, which is a visco-elastic phenomenon. We have jointly developed a Rheoner RE-33005 with Yamaden Co.3 to assess spinnability.
S. Akuzawa, S. Sawayama, A. Kawabata
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Rheological properties of vinyl polysiloxane impression pastes
Dental Materials, 2001Some vinyl polysiloxane impression (VPS) materials are claimed to be 'thixotropic' so that they will have 'non-drip' properties and not flow off an impression tray during insertion of the material into the mouth. This work was carried out to investigate rheological properties of VPS materials by determination of their flow properties under different ...
J E, Martinez, E C, Combe, I J, Pesun
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The Almost Pasting Property of Digital Continuity
Acta Applicandae Mathematicae, 2009zbMATH Open Web Interface contents unavailable due to conflicting licenses.
Kim, In-Soo +2 more
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Food Chemistry, 2019
The effects of frying temperature and time on the amylose content, thermodynamic properties, crystalline properties, and pasting properties of starch in wheat-flour based noodles were investigated.
Yi Yang +6 more
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The effects of frying temperature and time on the amylose content, thermodynamic properties, crystalline properties, and pasting properties of starch in wheat-flour based noodles were investigated.
Yi Yang +6 more
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Food Chemistry, 2022
Nitrogen is an essential element for the yield and quality of grain. In this study, the structural and physicochemical properties of two common buckwheat varieties under four nitrogen levels (0, 90, 180, 270 kg N ha-1) at one location in two years were ...
Licheng Gao +6 more
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Nitrogen is an essential element for the yield and quality of grain. In this study, the structural and physicochemical properties of two common buckwheat varieties under four nitrogen levels (0, 90, 180, 270 kg N ha-1) at one location in two years were ...
Licheng Gao +6 more
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Properties of polyvinyl alcohol cement pastes
Materials and Structures, 2007Properties of cement pastes containing varying amounts of each of polyvinyl alcohol (PVAL), mixtures of polyvinyl alcohol and phenol formaldehyde (PF) and mixtures of poly vinyl alcohol and borax were studied in this paper. Though the strength parameters of the PVAL-cement pastes are comparable to virgin cement paste their resistance to acid is far ...
Priya Viswanath, Eby T. Thachil
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, 2021
The multi-scale structure and physicochemical properties (e.g., pasting and digestion features) of starch isolated from native and frozen dough (storage at −18 °C for 10, 20 and 30 days, respectively) were investigated with combined analytical methods ...
Hongwei Wang +5 more
semanticscholar +1 more source
The multi-scale structure and physicochemical properties (e.g., pasting and digestion features) of starch isolated from native and frozen dough (storage at −18 °C for 10, 20 and 30 days, respectively) were investigated with combined analytical methods ...
Hongwei Wang +5 more
semanticscholar +1 more source