Results 11 to 20 of about 149,338 (294)
Gelatinization, Retrogradation and Gel Properties of Wheat Starch–Wheat Bran Arabinoxylan Complexes
Gels, 2021 Gelatinization, retrogradation and gel properties of wheat starch–wheat bran arabinoxylan (WS–WBAX) complexes have been evaluated. The results of rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC) and Fourier transform infrared ...
Wenjia Yan +4 more
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Comprehensive Reviews in Food Science and Food Safety, 2023 Starch retrogradation is a consequential part of food processing that greatly impacts the texture and acceptability of products containing both starch and proteins, but the effect of proteins on starch retrogradation has only recently been explored. With
Gabrielle Scott, J. Awika
semanticscholar +1 more source
International Journal of Food Properties, 2020 This study evaluated the effects of iterative retrogradation on the structure and in vitro digestion of amylosucrase-treated waxy corn starch. Iterative retrogradation was conducted by repeating the set of autoclaving and retrogradation (4°C for 5 d) up ...
Soyun Sung +4 more
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Effects of low molecular sugars on the retrogradation of tapioca starch gels during storage. [PDF]
PLoS ONE, 2017 The effects of low molecular sugars (sucrose, glucose and trehalose) on the retrogradation of tapioca starch (TS) gels stored at 4°C for different periods were examined with different methods.
Xiaoyu Zhang +7 more
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Effects of Betanin on Pasting, Rheology and Retrogradation Properties of Different Starches
Foods, 2022 As a natural pigment with high antioxidative activity, betanin is underutilized owing to less attention. This study aimed to investigate the impact of betanin on pasting, rheology and retrogradation properties of rice, potato and pea starches.
Taotao Dai +8 more
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Effects of soaking temperature on rice regeneration characteristics and edible quality
Shipin yu jixie, 2022 Objective： To study the effects of different soaking temperatures on the short-term return of rice in rice, and provide a certain theoretical basis for controlling starch food.
LIU Wei +4 more
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Monitoring Coastline Changes of the SE Caspian Sea Coasts, 1977 to 2017 [PDF]
مخاطرات محیط طبیعی, 2021 The coastline is one of the most rapidly changing landforms of coastal areas. It changes constantly because of the rising sea level due to natural conditions and the influence of human activities.
Reza Mansouri +2 more
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Starch Retrogradation in Rice Cake: Influences of Sucrose Stearate and Glycerol
Foods, 2020 Retrogradation properties and kinetics of rice cakes with the addition of glycerol (GLY) and sucrose fatty acid ester (SE) were investigated. In hardness, both rice cakes with glycerol (RGLY) and rice cakes with sucrose fatty acid ester (RSE) showed ...
Seon-Min Oh +3 more
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Czech Journal of Food Sciences, 2009 The effects of trehalose, glucose, fructose, and sucrose on the gelatinisation and retrogradation properties of corn (CS) and tapioca (TS) starches were studied with differential scanning calorimetry (DSC).
Jurislav Babić +5 more
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Gels, 2022 Starch is widely used in food and non-food industries because of its unique characteristics. However, native starch shows some weaknesses that restrict its applications.
Mohammad Tarahi +2 more
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