Results 31 to 40 of about 162,617 (221)

Starch retrogradation in potato cells:Structure and in vitro digestion paradigm

, 2022
The consumption of foods with intact cellular structure is recognized to lower the glycemic index. Studies have focused on the gelatinization and digestibility of starch in intact cells.
Dhital, Sushil, Fu, Xiong, Shu, Ling, Huang, Qiang, Junejo, Shahid Ahmed, Zhang, Bin, He, Xiaowei, Ding, Li, Ling Shu, Xiong Fu, Xiaowei He, Li Ding, Sushil Dhital, Shahid Ahmed Junejo, Qiang Huang, Bin Zhang   +15 more
core   +1 more source

Effect of Soluble Soybean Polysaccharides with Different Molecular Weights on the Retrogradation Behavior of Potato Starch

Shipin gongye ke-ji
Starch retrogradation is a major cause of quality deterioration and shortened shelf life in starch-based foods during storage. This study investigated the effects and mechanisms of soluble soybean polysaccharides (SSPS) with different molecular weights ...
Huishan SHEN, Jiaqi WANG, Shangzhen CHENG, Hongwei WANG, Yingying ZHANG, Yanyan ZHANG, Xingli LIU, Hua ZHANG   +7 more
doaj   +1 more source

Inhibition Mechanism of Starch Retrogradation by Exogenous Substances and Progress of Its Application

Shipin gongye ke-ji
Starch retrogradation refers to the process which starch molecules transform from a disordered state to an ordered structure after gelatinization and cooling. In most cases, the phenomenon of starch retrogradation has an adverse effect on the sensory and
Chunmin MA, Wanru LIU, Yang YANG, Yue XU, Bing WANG, Guang ZHANG, Xin BIAN, Na ZHANG   +7 more
doaj   +1 more source

Effect of Hydrocolloid Combined with Microwave Treatment on the Retrogradation Properties of Corn Starch [PDF]

Shipin Kexue
To investigate the effect of hydrocolloid combined with microwave treatment on the retrogradation properties of corn starch, this study analyzed the effects of three hydrophilic colloids (konjac gum, guar gum, and gum arabic) on the textural properties ...
LIU Siqi, CUI Yan, ZHENG Mingzhu, LIU Jingsheng, ZHANG Qiyue, DU Zhenghao
doaj   +1 more source

Variable Effects of Twenty Sugars and Sugar Alcohols on the Retrogradation of Wheat Starch Gels

Foods, 2022
Starch retrogradation is desirable for some food textures and nutritional traits but detrimental to sensory and storage qualities of other foods. The objective of this study was to determine the impact of sweetener structure and concentration on the ...
Matthew C. Allan, Lisa J. Mauer
doaj   +1 more source

Effects of Oligomeric Procyanidins From Lotus Seedpod on the Retrogradation Properties of Rice Starch

Frontiers in Nutrition, 2021
The extent of retrogradation strongly affects certain physical and cooking properties of rice starch (RS), which are important to consumers. In this study, oligomeric procyanidins from lotus seedpod (LSOPC) was prepared and used to investigate its ...
Nianjie Feng, Shaowen She, Hengfeng Hu, Shimiao Tang, Jiangying Tan, Qian Wu, Juan Xiao   +6 more
doaj   +1 more source

Evaluation of Black Tea Polyphenol Extract Against the Retrogradation of Starches from Various Plant Sources

Molecules, 2012
The effects of black tea polyphenol extract (BTPE) on the retrogradation of starches from different plant sources were studied using differential scanning calorimetry (DSC) and X-ray diffraction (XRD).
Fengxiang Yu, Gao-Qiang Liu, Qinlu Lin, Huaxi Xiao   +3 more
doaj   +1 more source

Effects of Enzymolysis Coupled with Hydrothermal Treatment on Digestion and Retrogradation of Chestnut Starch

Liang you shipin ke-ji
The digestion and retrogradation performance of chestnut starch constrains the development of chestnut food industry. It is of great significance to select reasonable processing methods to regulate the digestion and retrogradation properties for the ...
QU Teng-fei, TU Yuan, HUANG Shuang-xia, HE Zhong-chao, CHEN Ling, LI Xiao-xi   +5 more
doaj   +1 more source

Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum

International Journal of Food Properties, 2022
The effects of gellan gum addition and the ohmic cooking method on the color, starch retrogradation, textural properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat cooked brown rice were investigated and compared to
Titaporn Tumpanuvatr, Weerachet Jittanit
doaj   +1 more source

Impact of the Degree of Hydrolysis on the Functional Properties of Rice Proteins – A Review

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Enzymatic hydrolysis has been established as an effective strategy to improve the functional properties of plant proteins. Rice proteins are particularly attractive because of their hypoallergenic nature, high nutritional value, and sustainability, although their technological applications remain limited by their low ...
Poliana Martins de Ávila, Maria Gabriela Bello Koblitz   +1 more
wiley   +1 more source