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Effect of rice protein on the gelatinization and retrogradation properties of rice starch.
International Journal of Biological Macromolecules, 2023In this study, rice starch (RS) was mixed with varying amounts of rice protein (RP; 0 % to 16 %) to explore the effects of protein on the gelatinization and retrogradation of starch during storage.
Chunsen Wu +5 more
semanticscholar +1 more source
Carbohydrate Polymers, 2023
Although starch-protein interactions have been widely used to regulate starch digestibility and retrogradation during food processings, their synchronous regulating effects on both properties still remain largely unexplored.
Yingying Li +4 more
semanticscholar +1 more source
Although starch-protein interactions have been widely used to regulate starch digestibility and retrogradation during food processings, their synchronous regulating effects on both properties still remain largely unexplored.
Yingying Li +4 more
semanticscholar +1 more source
Carbohydrate Polymers, 2022
The retrogradation properties of starch are closely related to the processing quality of starch-based foods. In this study, the synergistic effects of extrusion and the presence of polyphenols on the water distribution, rheological properties and short ...
Xixi Zeng +3 more
semanticscholar +1 more source
The retrogradation properties of starch are closely related to the processing quality of starch-based foods. In this study, the synergistic effects of extrusion and the presence of polyphenols on the water distribution, rheological properties and short ...
Xixi Zeng +3 more
semanticscholar +1 more source
, 2021
The complex and unique structure of starches is associated to the conditions existing during processing and storage and contribute to specific interactions with water.
D. Donmez +4 more
semanticscholar +1 more source
The complex and unique structure of starches is associated to the conditions existing during processing and storage and contribute to specific interactions with water.
D. Donmez +4 more
semanticscholar +1 more source
Food Hydrocolloids, 2021
Understanding the characteristics of long-term starch retrogradation is critical for developing functional foods with desirable textural attributes. The long-term retrogradation kinetics of 10 different rice starches with a wide range of amylose content ...
Cheng Li, Yiming Hu, Enpeng Li
semanticscholar +1 more source
Understanding the characteristics of long-term starch retrogradation is critical for developing functional foods with desirable textural attributes. The long-term retrogradation kinetics of 10 different rice starches with a wide range of amylose content ...
Cheng Li, Yiming Hu, Enpeng Li
semanticscholar +1 more source
How to synchronously slow down starch digestion and retrogradation: A structural analysis study.
International Journal of Biological Macromolecules, 2022Digestibility and retrogradation properties of starch are important for the nutrition and quality of starch-based foods. In this study, a new idea on the synchronous delay the starch digestion and retrogradation was proposed, and the regulation mechanism
Xixi Zeng +3 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2021
Adding hydrocolloids into native starch is a secure and effective method of physical modification. In this study, the effect of sodium alginate (AG) on the gelatinization, rheological, and retrogradation properties of rice starch (RS) was investigated by
Kai Yang +8 more
semanticscholar +1 more source
Adding hydrocolloids into native starch is a secure and effective method of physical modification. In this study, the effect of sodium alginate (AG) on the gelatinization, rheological, and retrogradation properties of rice starch (RS) was investigated by
Kai Yang +8 more
semanticscholar +1 more source
Food Chemistry, 2022
With the concern of rapid retrogradation of chestnut starch, the effect of heat-moisture treatment (HMT) with flavonoids on the retrogradation of chestnut starch was studied.
Zengjiang Zhang +4 more
semanticscholar +1 more source
With the concern of rapid retrogradation of chestnut starch, the effect of heat-moisture treatment (HMT) with flavonoids on the retrogradation of chestnut starch was studied.
Zengjiang Zhang +4 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2020
Protein and starch are the two most abundant components in rice flour and play an important role in its physicochemical properties. Herein, the gelatinization and retrogradation properties of reconstituted rice flour (RCRF) composed of different protein ...
Lifeng Wang +4 more
semanticscholar +1 more source
Protein and starch are the two most abundant components in rice flour and play an important role in its physicochemical properties. Herein, the gelatinization and retrogradation properties of reconstituted rice flour (RCRF) composed of different protein ...
Lifeng Wang +4 more
semanticscholar +1 more source