Results 161 to 170 of about 7,526 (216)
Some of the next articles are maybe not open access.
Alkali Gelatinization of Starches
Starch - Stärke, 1983AbstractGrain starches, chemically or genetically modified grain starches, tuber starches, and some from other botanical sources were treated at room temperature in media containing a constant amount of water and sodiumhydroxide. Appearances and viscosities of the mixtures were noted during a 7‐day quiescent period. The point of complete gelatinization
S. Hizukuri, C. Takeda
openaire +2 more sources
Gelatinization and rheological properties of starch
Starch/Staerke, 2015Native and modified starches are important raw materials used in the industry. Gelatinization and rheological properties of starch are primary physicochemical properties to determine its applications. Starch gelatinization refers to a process that starch loses the native order and crystalline structure of the granules and becomes amorphous.
Yongfeng Ai
exaly +2 more sources
A Note on the Gelatinization of Starch
Starch - Stärke, 1986AbstractA number of explanations for the melting behavior of starch in excess and limited water have been offered, none of which appears to be totally satisfactory. Most explanations do not account for the fact that gelatinization starts at the hilum and proceeds to the exterior of the granule.
R. C. Hoseney +2 more
openaire +1 more source
International Journal of Biological Macromolecules, 2017
Combinations of gelatin (G) and oxidized corn starch (OCS) were explored as a new microcapsule composite for single droplet spray drying. The blending solutions property, gel time, transparency and viscosity of G/CS (corn starch) and G/OCS blend solutions were compared at different ratios (10:0;9:1;8:2;7:3;6:4;5:5) and concentrations(1%wt; 3%wt; 5%wt).
Hui, Chen +3 more
openaire +2 more sources
Combinations of gelatin (G) and oxidized corn starch (OCS) were explored as a new microcapsule composite for single droplet spray drying. The blending solutions property, gel time, transparency and viscosity of G/CS (corn starch) and G/OCS blend solutions were compared at different ratios (10:0;9:1;8:2;7:3;6:4;5:5) and concentrations(1%wt; 3%wt; 5%wt).
Hui, Chen +3 more
openaire +2 more sources
Solvent Effects on Starch Dissolution and Gelatinization
Biomacromolecules, 2011The disruption of starch granular structure during dissolution in varying concentrations of N-methyl morpholine N-oxide (NMMO) has been studied using three maize starches with varying ratios of amylose and amylopectin. Behavior in NMMO has been characterized by differential scanning calorimetry (DSC), microscopy, rapid viscosity analysis (RVA), and ...
Nagamani, Koganti +3 more
openaire +2 more sources
Chapter 5 Starch Gelatinization
Advances in Food and Nutrition Research, 2008Abstract Starch occurs as highly organized structures, known as starch granules. Starch has unique thermal properties and functionality that have permitted its wide use in food products and industrial applications. When heated in water, starch undergoes a transition process, during which the granules break down into a mixture of polymers‐in‐solution,
Wajira S Ratnayake, David Jackson
exaly +2 more sources
Starch Gelatinization Under Thermal Stress
Pharmaceutical Development and Technology, 1999The behavior under thermal stress of starch dispersed in water was studied by differential scanning calorimetry (DSC) to estimate the heat transported through the aqueous medium in gelatinization, and to characterize the range of gelatinization temperatures.
D, Faroongsarng +2 more
openaire +2 more sources
A naive model of starch gelatinization kinetics
Journal of Food Engineering, 1995Abstract A naive model of starch gelatinization kinetics was constructed to determine a control parameter of the baking process (i.e. a baking index). Bread dough samples were instantaneously heated at different temperatures (60–90 °C) for varying times and then subjected to differential scanning calorimetry to evaluate the extent of starch ...
ZANONI, BRUNO +2 more
openaire +3 more sources
Pressure Gelatinization of Starch
2016Starch, which is conventionally processed by heat, is a key food component and an industrial raw material. High hydrostatic pressure (HHP) can induce gelatinization of starch without heating. Spontaneous retrogradation can be observed immediately after HHP-induced gelatinization, depending on the starch content and temperature.
Kazutaka Yamamoto, Roman Buckow
openaire +1 more source
Advances in food and nutrition research, 2008
Starch occurs as highly organized structures, known as starch granules. Starch has unique thermal properties and functionality that have permitted its wide use in food products and industrial applications. When heated in water, starch undergoes a transition process, during which the granules break down into a mixture of polymers-in-solution, known as ...
Wajira S, Ratnayake, David S, Jackson
openaire +1 more source
Starch occurs as highly organized structures, known as starch granules. Starch has unique thermal properties and functionality that have permitted its wide use in food products and industrial applications. When heated in water, starch undergoes a transition process, during which the granules break down into a mixture of polymers-in-solution, known as ...
Wajira S, Ratnayake, David S, Jackson
openaire +1 more source