Results 151 to 160 of about 7,526 (216)

Sorghum Starch and Protein Digestibility: Mechanisms, Modifications, and Health Implications. [PDF]

Foods
Olson D, Muniandy A, Zhu L, Zarei M, Schwarz M, Bean S, Smith B.   +6 more
europepmc   +1 more source

Rheological, textural, and structural properties of heat-induced yam starch gels: Effects of high-amylose mung bean starch. [PDF]

Food Chem X
Min C, He M, Wang R, He C, Liu M, Li Y, Feng L, Cao Y.   +7 more
europepmc   +1 more source

Ultrasonic pretreatment enhances the formation and digestion resistance of chestnut starch-cyanidin-3-O-glucoside complexes. [PDF]

Ultrason Sonochem
Li C, Zhu W, Luo F.
europepmc   +1 more source

Physicochemical Properties of Starch from High-Quality Hybrid <i>Indica</i> Rice: Insights from National High-Quality Rice Gold Award Chinese Varieties. [PDF]

Foods
Wang Y, Wu J, Wu X, Zeng Y, Zeng Y, Tang F, Xie X.   +6 more
europepmc   +1 more source

Physicochemical Evolution of Glutinous Rice Flour and Its Influence on Tangyuan Processing Performance. [PDF]

Foods
Wang F, Li N, Dou J, Gao E, Tong L.
europepmc   +1 more source

The effects of exogenous spermidine on starch development, multi-scale structure, and in vitro digestibility in wheat were investigated under drought stress. [PDF]

Food Chem X
Wen J, Liu J, Tang J, Zou T, Gao A, Nangia V, Liu Y.   +6 more
europepmc   +1 more source

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Starch Gelatinization in Coiled Heaters

Biotechnology Progress, 2004
A gelatinizing model food derived from a 5% w/w cross-linked waxy maize starch suspension was simulated in coiled heaters to assess the impact of centrifugal forces on flow and heat transfer. For four coil diameters (D = 0.25, 1, 2.5, and infinity m) and three flow rates (w = 0.5, 1, and 2 m/s), heat transfer, viscous development, and the severity of ...
Kelder, J.D.H., Ptasinski, K.J., Kerkhof, P.J.A.M.   +2 more
openaire   +3 more sources

Gelatinization of Starch and Modified Starch

Starch - Stärke, 1989
AbstractGelatinization temperatures of starch and hydroxyethyl starch was determined using Differential Scanning Calorimetry (DSC), hot stage microscopy and viscography. The gelatinization temperature based on peak temperature of DSC is incorrect. Viscograph overestimates the gelatinization temperature.
P. K. Hari, S. Garg, S. K. Garg
openaire   +1 more source

A new pre-gelatinized starch preparing by gelatinization and spray drying of rice starch with hydrocolloids

Carbohydrate Polymers, 2020
Rice starch with hydrocolloids (pectin, xanthan gum, sodium alginate or ι-carrageenan) was gelatinized and subsequently spray dried to prepare pre-gelatinized rice starch (PRS) with hydrocolloids (PRS-H). The PRS-H displayed concave granular shape with amorphous structure, indicating rice starch in PRS-H was completely gelatinized. Cold paste viscosity
Xiao-hong He, Wen Xia, Rui-yun Chen, Tao-tao Dai, Shun-jing Luo, Jun Chen, Cheng-mei Liu   +6 more
openaire   +2 more sources