Results 181 to 190 of about 8,183 (298)

Mechanism of the Effects of Storage Time and Matcha Addition on the Quality of Re-Steamed Bread: The Structure and Function of Gluten Protein and Starch. [PDF]

Foods
Liu Y, Zhou Q, Li L, Gao S, Xiao Y, Zhang Y, Cheng J, Zhang H.   +7 more
europepmc   +1 more source

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source

Regulation of texture properties, water distribution, and starch retrogradation by Artemisia sphaerocephala Krasch gum in refrigerated precooked alkaline noodles. [PDF]

Food Chem X
Ji Z, Li M, Chai X, Xia J, Wang Z, Shen W.   +5 more
europepmc   +1 more source

Enhancement of technofunctional properties of chickpea flour through composite blending with teff and proso millet

Food Biomacromolecules, EarlyView.
Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya, Pratiksha Singh, Sangeeta Yadav, Pinki Saini   +3 more
wiley   +1 more source

Heat-Induced Gelation of Legume Protein-Starch Systems: Mechanisms, Structure-Function Relationships and Food Application. [PDF]

Gels
Moniharapon N, Hunitetu NGS, Devkota L, Dhital S.   +3 more
europepmc   +1 more source

Eggshell powder as a calcium source in Premna microphylla Turcz. polysaccharide–mung bean starch gels: Toward dysphagia‐friendly food boluses

Food Biomacromolecules, EarlyView.
Eggshell powder strengthens Premna microphylla Turcz. polysaccharide–mung bean starch gels through noncovalent interactions, producing calcium‐fortified dysphagia food boluses with tunable texture and International Dysphagia Diet Standardization Initiative Level 6–7 suitability.
Weidong Zhang, Liyuan Rong, Weiqi Fei, Jiaruo Hu, Huiliang Wen, Jianhua Xie   +5 more
wiley   +1 more source

Impact of degree of milling on physical, mechanical, cooking, textural, and pasting qualities of rice

Food Biomacromolecules, EarlyView.
Abstract The degree of milling significantly affects the physical, mechanical, cooking, textural, and pasting properties of rice. The research was conducted to assess how strongly the degree of milling (DOM) affects these characteristics in various rice varieties.
Saadia Zainab, Jiajing Han, Xianqing Zhou, Yurong Zhang, Saira Tanweer   +4 more
wiley   +1 more source

In Planta Expression of Thermophilic GtGBE Mimics BEIIb and Modifies Rice Starch Structure Without Yield Penalties. [PDF]

Plant Biotechnol J
Xu F, Pan J, Li M, Li X, Chang J, Fu W, Gu K, Bao J.   +7 more
europepmc   +1 more source

Structural, physicochemical, and techno‐functional properties of ultrasound‐treated chickpea starch

Food Biomacromolecules, EarlyView.
Abstract This study investigated the effects of ultrasonication duration (10, 20, 30, and 40 min) on the physicochemical, functional, structural, thermal, and rheological properties of chickpea starch. Ultrasonication significantly enhanced water absorption capacity (WAC) and oil absorption capacity (OAC), with maximum values observed for U40 (2.13 g/g
Sakshi Singh, Mehvish Habib, Shumaila Jan, Kulsum Jan, Suhaib Hasan, Khalid Bashir   +5 more
wiley   +1 more source

A Systematic Comparative Study of Potato, Sweet Potato, and Tapioca Starches: From Molecular Architecture to Processing Performance. [PDF]

Gels
Fan G, Li S, Gao X, Li H, Li J, Wang H, Li J, Wang Y, Shen H, Feng X.   +9 more
europepmc   +1 more source