Results 11 to 20 of about 5,544 (234)
Retrogradation enthalpy does not always reflect the retrogradation behavior of gelatinized starch [PDF]
Scientific Reports, 2016 AbstractStarch retrogradation is a term used to define the process in which gelatinized starch undergoes a disorder-to-order transition. A thorough understanding of starch retrogradation behavior plays an important role in maintaining the quality of starchy foods during storage. By means of DSC, we have demonstrated for the first time that at low water
Wang, Shujun +4 more
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PLoS ONE, 2016 High hydrostatic pressure (HHP) has been employed to gelatinize or physically modify starch dispersions. In this study, waxy maize starch, normal maize starch, and two high amylose content starch were processed by a HHP of the order of 600 MPa, at 25°C ...
Zhi Yang +4 more
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FoodsRice protein and moisture content are pivotal in the gelatinization and retrogradation processes of rice starch. This study aimed to explore the influence of rice protein on these processes by preparing rice starch gels with varying moisture levels and ...
Yifu Zhang +4 more
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Effect of glycerol monostearate on the structure and retrogradation of gelatinized wheat starch at high temperature [PDF]
Grain & Oil Science and TechnologyStarch retrogradation is a primary contributor to the staling of bread. The impact of the surfactant glyceryl monostearate (GMS) on the structure and retrogradation characteristics of wheat starch gels was explored during storage at 4 °C for 2 h and 5 d.
Qi Xu +7 more
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Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch [PDF]
Croatian Journal of Food Science and Technology, 2011 The aim of the present study was to investigate the effect of galactomannan hydrocolloids (guar gum and locust bean gum) on gelatinization and retrogradation of tapioca and corn starch. Differential scanning calorimetry (DSC) was used to characterize the
D. Šubarić +6 more
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GelsPotato starch is widely utilized in the food industry. Gamma irradiation is a cost-effective and environmentally friendly method for starch modification.
Zhangchi Peng +8 more
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Assessing Starch Retrogradation from the Perspective of Particle Order. [PDF]
FoodsStarch retrogradation is a complex process involving changes in the multi-scale structure. In particular, the particle order of retrograded starch is unclear.
Lu H, Zhan J, Shen W, Ma R, Tian Y.
europepmc +2 more sources
Molecular Analysis of Retrogradation of Corn Starches [PDF]
Polymers, 2019 Changes of the molecular dynamics of water in 5% corn starch pastes and 5% systems composed of starch and non-starchy hydrocolloid were studied during short and long term retrogradation. Low Field NMR was used to record mean correlation times (τc) of water molecules.
Marek Sikora +7 more
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Foods, 2021 The effects of three types of polymeric proanthocyanidins (PPC) with different degrees of polymerization (DP), namely PPC1 (DP = 6.39 ± 0.13), PPC2 (DP = 8.21 ± 0.76), and PPC3 (DP = 9.92 ± 0.21), on the physicochemical characteristics and in vitro ...
Jiahui Xu +6 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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