Results 21 to 30 of about 162,617 (221)

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, Đurđica Ačkar, Vlasta Piližota, Mirela Kopjar, I. Ljubas, Sonja Ivanovska, J. Babić   +6 more
doaj   +4 more sources

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, Xiaohong He, Jiahui Xu, Qin Geng, Changhong Li, Jian Sun, Chengmei Liu, Jun Chen, Xuemei He   +8 more
doaj   +1 more source

Effects of Three Types of Polymeric Proanthocyanidins on Physicochemical and In Vitro Digestive Properties of Potato Starch

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, Taotao Dai, Jun Chen, Xuemei He, Xixiang Shuai, Chengmei Liu, Ti Li   +6 more
doaj   +1 more source

Effect of inulin on the pasting and retrogradation characteristics of three different crystalline starches and their interaction mechanism

Frontiers in Nutrition, 2022
At present, there are hardly any studies about the effect of inulin (IN) on the physicochemical properties and structures of different crystalline starches.
Xiaolong Ji, Zhiwen Wang, Xueyuan Jin, Zhenpeng Qian, Le Qin, Xudan Guo, Mingsong Yin, Yanqi Liu   +7 more
doaj   +1 more source

Barley starch [PDF]

, 2013
This thesis examined barley amylopectin structure and looked for correlations between the structure and physical properties of starch. The structure of amylopectin and gelatinisation and retrogradation of starch were studied in 10 different barley ...
Källman, Anna
core   +1 more source

Structure and in vitro digestion of amylosucrase-modified waxy corn starch as affected by iterative retrogradation

International Journal of Food Properties, 2020
This study evaluated the effects of iterative retrogradation on the structure and in vitro digestion of amylosucrase-treated waxy corn starch. Iterative retrogradation was conducted by repeating the set of autoclaving and retrogradation (4°C for 5 d) up ...
Soyun Sung, Ha Ram Kim, Cheon-Seok Park, Seung Jun Choi, Tae Wha Moon   +4 more
doaj   +1 more source

Effect of Magnetic Field on the Retrogradation Characteristics of Wheat Starch Gel [PDF]

Shipin Kexue
To retard the retrogradation of starch gel foods and enhance their quality, this study investigated the effect of magnetic field on the retrogradation characteristics of wheat starch gel.
ZHANG Yanyan, XIAO Qian, LI Min, WANG Hongwei, ZHANG Hua, SHEN Huishan
doaj   +1 more source

Effects of soaking temperature on rice regeneration characteristics and edible quality

Shipin yu jixie, 2022
Objective： To study the effects of different soaking temperatures on the short-term return of rice in rice, and provide a certain theoretical basis for controlling starch food.
LIU Wei, ZHOU Xiao-yan, SHA Wen-xuan, ZHAO Zhao, WANG Qiu-yu   +4 more
doaj   +1 more source

Retrogradation of Maize Starch after High Hydrostatic Pressure Gelation: Effect of Amylose Content and Depressurization Rate.

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, Peter Swedlund, Qinfen Gu, Yacine Hemar, Sahraoui Chaieb   +4 more
doaj   +1 more source

Study of the Functional Properties and the Retrogradation Behavior of Native Wheat Starch in the Presence of Cress Seed Gum and Sucrose [PDF]

مجله پژوهش‌های علوم و صنایع غذایی ایران, 2023
Introduction  Wheat starch granules are composed of amylose and amylopectin, which are responsible for the functions of starch such as swelling, gelatinization, pasting, gel formation, and retrogradation.
Shokohfeh Taziki, Seyed Mohammad Ali Razavi   +1 more
doaj   +1 more source