Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure [PDF]
Food Chemistry: X, 2022 Texture characteristics of quinoa under microwave (MW) irradiation were studied from the perspective of starch gelatinization. MW reduced the light transmittance and increased the hardness and stickiness of quinoa. Microstructure showed that MW dispersed
Hongwei Cao +6 more
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Advances in Processing Techniques and Determinants of Sweet Potato Starch Gelatinization [PDF]
FoodsSweet potato starch is an important source of starch in food processing, but its natural functionality is relatively limited, restricting its performance in certain applications.
Songtao Yang +4 more
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Genotypic diversity and genome-wide association study of gelatinization and retrogradation properties of potato starch [PDF]
Food Chemistry: Molecular SciencesPotato starch gelatinization and retrogradation properties underpin functional performance in food and industrial applications, yet their genetic architecture in potato remains incompletely resolved.
Daraz Ahmad +5 more
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Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate [PDF]
Food Chemistry: XThe purpose of this study was to investigate how the gelatinization behavior of pea starch (PS) was affected by pea protein isolate (PPI). The findings revealed that higher PPI levels decreased the swelling power of PS.
Jiwei Kuang +3 more
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Study on Starch Gelatinization Behaviors and Digestibility of Green Bananas during Microwave Drying
Shipin gongye ke-ji, 2022 This study was aim to investigate the relationship between water migration and starch gelatinization behaviors of green bananas during microwave drying (MD) and its effect on starch digestibility.
Yayuan XU +7 more
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Structure, gelatinization, and digestion characteristics of starch from Chinese wild rice
International Journal of Food Properties, 2022 Two wild rice starches were isolated from Erhai in Dali, Yunnan Province (EWR) and Xinghua in Taizhou, Jiangsu Province (XWR), China, and compared with black rice (BR) starches, its structure, gelatinization and starch digestibility in vitro were studied.
Haifeng Zhang +4 more
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Evaluation of Palatability of Foxtail Millet Congee Based on Granular Structure of Foxtail Millet Starch [PDF]
Shipin Kexue, 2023 This study aimed to explore the relationship between the granular structure of foxtail millet starch and the palatability of foxtail millet congee. The palatability and starch granular characteristics of congee from 10 cultivars of foxtail millet were ...
ZHANG Jiajia, SHEN Qun, YANG Yu, WANG Xianrui, ZHANG Fan, WANG Chao
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Effects of non-starch polysaccharide on starch gelatinization and digestibility: a review
Food Innovation and Advances, 2023 Non-starch polysaccharides have been given wide consideration for their use in starch-based food due to their ability to improve texture, sensory attributes, and functional properties of the end product.
Sha Li +6 more
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Shipin yu jixie, 2023 Objective: Kudzu root, fern root, lily, and yam bean are characteristic plant resources in Wuling Mountain Area, the gelatinization and instant properties of these four starches was analyzed in this study.
MI Wang +5 more
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Effects of Combined Plasma and Polyphenol Modification on Properties of Banana Starch [PDF]
Shipin Kexue, 2023 The purpose of this study was to explore the effect of treatment with dielectric barrier discharge (DBD) plasma followed by complexation with resveratrol on the physicochemical properties and digestibility of green banana starch.
SUN Ying, ZHENG Lili, ZHENG Xiaoyan, YANG Yang, XIAO Dao, AI Binling, ZHANG Zhengke, SHENG Zhanwu
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