Results 11 to 20 of about 7,526 (216)
Foods, 2021 Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties.
Fen Xu +7 more
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Effect of Deproteinization or Defatting on Gelatinization and in Vitro Digestion Properties of Coix Starch [PDF]
Shipin Kexue, 2023 The effect of the removal of starch granule-associated proteins (SGAPs) and/or lipids on pasting and in vitro digestion properties of adlay starch was investigated. The results showed that the removal of both SGAPs and lipids increased the swelling power,
ZHANG Liran, GAO Dan, MAN Jianmin
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Liang you shipin ke-ji, 2022 Corn starch was modified by dry heat treatment combined with amino acids (aspartic acid and lysine) in the present research. Gelatinization, thermal, structural, and digestive properties of dry heat-treated corn starch with different amount of amino ...
CHEN Yan +3 more
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Structural and physicochemical properties of bracken fern (Pteridium aquilinum) starch
Frontiers in Nutrition, 2023 IntroductionBracken fern (Pteridium aquilinum) starch is a non-mainstream, litter-researched starch, thus the starch characteristics remain largely unknown.MethodsThe structural and physicochemical properties of two bracken starches were systematically ...
Kehu Li +8 more
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Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch
Foods, 2019 Starch gelatinization is an important process due to the prevalence of starch usage in industries such as cosmetics and food production. In this study, the gelatinization of waxy corn starch (WCS) was investigated with the goal of providing an option for
Robert Bertrand +5 more
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Animals, 2022 Starch gelatinization in pet food may be affected by moisture, retention time, and ingredients used. Starch gelatinization has been associated with changes in digestibility but is not well studied using non-traditional ingredients in canine diets.
Erin Beth Perry +3 more
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Comparison of Structural Characteristics and Physicochemical Properties of Legume Starches from Four Minor Species [PDF]
Shipin Kexue, 2023 In this work, starches were extracted from four species of minor legume widely planted in China: cowpea, lentil, pea, and red kidney bean by wet milling, and their structural characteristics and physicochemical properties were analyzed and compared.
LU Ying, LEI Ningyu, SONG Xiaoxiao, Cui Steve W., YIN Junyi
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Effect of High Hydrostatic Pressure Processing on Starch Properties of Cassava Flour
Applied Sciences, 2022 The aim of this study was to utilize high-pressure processing (HPP) to modify cassava flour through altering the starch components. Specifically, the effect of HPP processing variables, i.e., pressure (0.10 or untreated, 300, 400, 500, and 600 MPa ...
Ladie Anne Conde +3 more
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A new characterization methodology for starch gelatinization [PDF]
International Journal of Biological Macromolecules, 2019 A gelatinization degree control system, with a combination of Artificial Neural Networks (ANNs) and computer vision, was successfully developed. An intelligent measurement framework was purposely designed to achieve a precise investigation on phase transition and morphology change of starch in real time, as well as a process control during ...
Wu, Wei +7 more
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Wheat Starch Modified with Ligustrum robustum (Rxob.) Blume Extract and Its Action Mechanism
Foods, 2022 We investigated the modification of wheat starch with Ligustrum robustum (Rxob.) Blume extract (LRE) and determined the action mechanism. Based on differential scanning calorimetry, LRE decreased the gelatinization enthalpy of wheat starch from 19.14 to ...
Nan Chen +3 more
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