Results 21 to 30 of about 45,192 (338)
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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Starch Grain Quinoa (Chenopodium quinoa Willd.): Composition, Morphology and Physico-Chemical Properties [PDF]
Техника и технология пищевых производств, 2021 Introduction. The main component of quinoa grain is starch, the properties of which affect the quality of quinoa-based food products. There is no information about quinoa starch in the Russian scientific literature.
Tatiana V. Orlova, Mohammed Aider
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Research progress on anti-retrogradation of fresh rice noodles
, 2021 In this review, the mechanism of retrogradation of fresh rice noodle was introduced, and the factors affecting the retrogradation of fresh rice noodle were discussed.
Yu-heng, TAN +5 more
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Biology and Life Sciences Forum, 2022 The talipot palm (Corypha umbraculifera L.) is an unconventional source of stem starch, with a 76% starch yield. Talipot starch was cross-linked with epichlorohydrin (EPS) and phosphoric acid (PS), which significantly altered the functional, pasting ...
Muhammed Navaf +1 more
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Microwave Modulation of β‐Amylase Kinetics and Structure to Suppress Starch Retrogradation in Mashed Potatoes [PDF]
J Food SciJinchun Peng +3 more
openalex +3 more sources
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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, 2013 This thesis examined barley amylopectin structure and looked for correlations between the structure and physical properties of starch. The structure of amylopectin and gelatinisation and retrogradation of starch were studied in 10 different barley ...
Källman, Anna
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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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