Recent Advances in Natural Extract-Based Multifunctional Gels for Food Packaging: A Review. [PDF]
GelsXue J +7 more
europepmc +1 more source
Exploring the Influence of Oral-Proximal Gastric in Vitro Digestion on Estimated Glycemic Index and Bioaccessibility of Bioactive Phenolic Compounds of Wheat-Based Baked Products. [PDF]
Food Sci NutrElechi JOG +4 more
europepmc +1 more source
Preparation and properties of starch-based carbon aerogel/FeCoNi composite wave-absorbing materials. [PDF]
RSC AdvWang Y +6 more
europepmc +1 more source
Species-Dependent Physicochemical Properties and Bioactive Performance of Freshwater Fish Crackers: Linking Protein-Starch Structuring and Antioxidant Mechanisms. [PDF]
J Food SciSuma IJ, Arnab AH, Nabi MHB, Zzaman W.
europepmc +1 more source
Modified porous starch for enhanced properties: Synthesis, characterization and applications
Food Chemistry, 2023 Native starches have low water solubility at room temperature and poor stability, which demand modifications to overcome. Porous starch as a modified one shows enhanced adsorptive efficiency and solubility compared with its native starch. In contrast, some inherent disadvantages exist, such as weak mechanical strength and low thermal resistance ...
Siew-Young Quek, Meiyu Zheng
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Adsorbent Characteristics of Porous Starch
Starch/Staerke, 2002Rice starch was hydrolyzed by a mixture of glucoamylase and amylase to obtain porous starch as final product. The suitability of porous starch as an adsorbent was tested. It was found that porous starch was capable to adsorb a number of materials, i. e. liquids such as water, oils, and ethanol as well as gaseous flavor compounds.
Yao WeiRong, Yao HuiYuan
exaly +2 more sources
Evaluation of porous starch as a flavour carrier
Food Funct., 2012 A commercial porous starch was evaluated for the use as a carrier for liquid flavours. Encapsulation trials performed with diacetyl showed a high initial load and good retention over time when more polar solvents commonly used in flavour creation were used.
Belingheri C. +3 more
core +6 more sources
Preparation of porous carbon spheres from porous starch
Solid State Ionics, 2009Abstract Porous carbon spheres were prepared through two steps: (a) coating a Na2SnO3 or Na2SiO3 protective layer onto the surface of porous starch, and then (b) carbonizing the products. The carbon spheres were characterized with X-ray diffraction, scanning electron microscopy and Raman spectroscopy.
Youguo Huang, Hong-Qiang Wang
exaly +2 more sources
Corn porous starch: Preparation, characterization and adsorption property
International Journal of Biological Macromolecules, 2012This study was carried out to develop a new type of modified starch based on α-amylase and glucoamylase. The structural and chemical characteristics of the porous starch were determined by Fourier-transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM), X-ray diffraction (XRD) and differential scanning calorimetry (DSC).
Yinjuan Huang
exaly +3 more sources
Starch Derived Nanosized Graphene Oxide Functionalized Bioactive Porous Starch Scaffolds
Macromolecular Bioscience, 2017 A fully starch‐derived bioactive 3D porous scaffold is developed. The bioactivity is introduced through nanosized graphene oxide (nGO) derived from starch by microwave‐assisted degradation to carbon spheres and further oxidation to GO nanodots. nGO is covalently attached to starch to prepare functionalized starch (SNGO) via an esterification reaction ...
Duo, Wu +2 more
openaire +3 more sources