Results 11 to 20 of about 8,183 (298)
Effects of Citrus Peel Hydrolysates on Retrogradation of Wheat Starch
Foods, 2021 Retrogradation is the principal cause for bread staling and, therefore, it has attracted a lot of interest from the food industry. In this study, the inhibitory effect of citrus peel hydrolysates (CPH) on retrogradation of wheat starch (WS) in the ...
Ho-Young Park +5 more
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Variable Effects of Twenty Sugars and Sugar Alcohols on the Retrogradation of Wheat Starch Gels
Foods, 2022 Starch retrogradation is desirable for some food textures and nutritional traits but detrimental to sensory and storage qualities of other foods. The objective of this study was to determine the impact of sweetener structure and concentration on the ...
Matthew C. Allan, Lisa J. Mauer
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Retrogradation Regulates the Thermal Puffing Quality of Tigernut (Cyperus esculentus L.) Starch via Modulating Its Multi-Scale Structure and Water State [PDF]
FoodsStarch retrogradation is a key process governing the final quality of indirectly thermally puffed starchy foods. This study investigated the effect of retrogradation duration (0–72 h) on the multi-scale structure, water distribution, thermal puffing ...
Yuchen Wu +5 more
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Food Chemistry: XThe corn starch-protein complexes before postharvest ripening (JD-0) and after postharvest ripening (JD-40) were subjected to protease treatment, and the influence of protein on starch retrogradation was studied.
Nannan Hu +6 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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Effect of glycerol monostearate on the structure and retrogradation of gelatinized wheat starch at high temperature [PDF]
Grain & Oil Science and TechnologyStarch retrogradation is a primary contributor to the staling of bread. The impact of the surfactant glyceryl monostearate (GMS) on the structure and retrogradation characteristics of wheat starch gels was explored during storage at 4 °C for 2 h and 5 d.
Qi Xu +7 more
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FoodsRice protein and moisture content are pivotal in the gelatinization and retrogradation processes of rice starch. This study aimed to explore the influence of rice protein on these processes by preparing rice starch gels with varying moisture levels and ...
Yifu Zhang +4 more
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Jurnal Teknologi dan Industri Pangan, 2010 The effect of different lipid extraction on gelatinization and retrogradation of bitter nuts (Gnetum gnemon) starch was studied by the measurement of starch-lipids complex formation using differential scanning calorimetry.
Tri Agus Siswoyo
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Food Chemistry: X, 2023 The research of starch retrogradation have been attracting interest. Thereby, the long-term retrogradation mechanism (0–21 days) of Pouteria campechiana seed starch (PCSS) was investigated.
Wanru Luo +7 more
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A new insight into the effect of starch nanocrystals in the retrogradation properties of starch
Food Hydrocolloids for Health, 2021 Starch nanocrystals (SNC) are having the potential to control the retrogradation of starch; however, their efficacy to control retrogradation in starch was not fully understood. In this investigation, starch nanocrystals (SNC) were synthesized from rice (
Johnsy George +6 more
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