Results 81 to 90 of about 162,617 (221)

Retrogradation and Antiplasticization of Thermoplastic Starch

, 2012
None
Yachuan Zhang, Curtis Rempel
openaire   +3 more sources

From Agro‐Industrial Waste to Functional Packaging Using Antimicrobial and Mechanically Reinforced Starch Foams With Melon Seed and Rosemary

Journal of Applied Polymer Science, Volume 143, Issue 43, November 15, 2026.
Agro‐industrial waste was upcycled into biodegradable starch foams reinforced with melon seed and rosemary flours, yielding sustainable food packaging with enhanced mechanical performance, selective antimicrobial activity, and rapid biodegradation. ABSTRACT The demand for sustainable alternatives to petroleum‐based packaging has promoted starch‐based ...
Ana Carolina Agne Ferreira Zão, Naiara Jacinta Clerici, Flávio Fonseca Veras, Cecília Roratto Köhn, Adriano Brandelli, Juliane Elisa Welke, Patrícia Benelli, Alessandro de Oliveira Rios, Simone Hickmann Flôres   +8 more
wiley   +1 more source

Deproteinization and controlled starch prehydrolysis in intact pulse cotyledon cells regulates starch retrogradation and digestion

Intact pulse cotyledon cells are known for their intact cellular structure and dense protein matrix, leading to slower starch digestibility. However, the retrogradation and digestibility of retrograded intracellular starch has rarely been investigated ...
Mao, Minghao, Chen, Chun, Fu, Xiong, Huang, Qiang, Zhang, Bin, Ding, Li, Tunçil, Yunus Emre, Martinez, Mario M.   +7 more
core   +1 more source

Evaluation and Suppression of Retrogradation of Gelatinized Rice Starch

Journal of Nutritional Science and Vitaminology, 2019
Starch starts to retrograde and form a crystalline structure immediately after gelatinization upon heating with water. The retrogradation rate is affected by the starch granule size, degree of polymerization, amylose/amylopectin ratio, starch concentration, water content, and storage temperature.
YAMAGUCHI, Yusuke, OKAWA, Yo, NINOMIYA, Kazumi, KUMAGAI, Hitoshi, KUMAGAI, Hitomi   +4 more
openaire   +3 more sources

Culinary Chemistry as a Platform for Interfacial Materials Design

Advanced Materials Interfaces, Volume 13, Issue 21, 6 November 2026.
Culinary processes control interfaces through heating, shear, gelation, and molecular transport. This Review connects selected gastronomic examples with food‐derived nanomaterials, plasmonic sensing, anthocyanin photovoltaics, and intelligent packaging. Original agar‐based plasmonic films illustrate the proposed translation.
Josep Moreno, I. Brian Becerril‐Castro, Irene Calderon‐Gonzalez, Jaslyn Ru Ting Chen, Zhiming Wang, Alexander O. Govorov, José Manuel Romo‐Herrera, Neus Feliu, Wolfgang J. Parak, Miguel A. Correa‐Duarte, In Yee Phang, Xing Yi Ling, Ramón A. Alvarez‐Puebla   +12 more
wiley   +1 more source

Marine Algae‐Derived Starch and Polysaccharides for Sustainable Bioplastics: Processing, Properties, Environmental Performance, and Future Prospects

Engineering Reports, Volume 8, Issue 11, November 2026.
Marine algae‐derived starch represents a sustainable feedstock for biodegradable bioplastics due to its renewability, rapid growth, and minimal land and freshwater requirements. This review examines starch extraction, bioplastic synthesis, material properties, biodegradation behavior, environmental performance, applications, and commercialization ...
Rejeesh C. Rajendran, Abhishek Agarwal, David N.V., Jamyang Choden   +3 more
wiley   +1 more source

Composition and Properties of Starch from Golden Crown Bean

Shipin gongye ke-ji
In order to clarify the basic properties of Golden Crown Bean starch, the Golden Crown Bean seed residues after extraction of salt soluble protein were used as raw materials, of which the starch was obtained by water extraction.
Yong SONG, Luze JIA, Yiting ZHANG, Jiali LIU, Dajun LIU, Qingshen SUN   +5 more
doaj   +1 more source

Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch

Czech Journal of Food Sciences, 2006
The effects of hydrocolloids pectin, carrageenan, as well as of pectin/carrageenan mixtures on gelatinisation, retrogradation, rheological characteristics, and swelling power of tapioca starch were studied with Brookfield rotational viscometer and ...
Jurislav Babić, Drago Šubarić, Đurđica Ačkar, Vlasta Piližota, Mirela Kopjar, Nela Nedić Tiban   +5 more
doaj   +1 more source

Tropical Plantains, Tubers, and Roots: Advancing Food Quality, Safety, and Processing Innovations for Global Nutritional Equity

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Plantains, tubers, and roots (PTRs) represent strategic nutritional and caloric pillars for over 500 million people across tropical regions. This review evaluates traditional bioprocessing against eco‐innovative thermomechanical and non‐thermal technologies (HPP, extrusion, encapsulation) to overcome severe post‐harvest losses and antinutritional risks.
Mundéné‐Timothée Junior Lawrence, Veeranna Hitlamani, Njintang Yanou Nicolas, Aashitosh A. Inamdar   +3 more
wiley   +1 more source

Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches

Czech Journal of Food Sciences, 2009
The effects of trehalose, glucose, fructose, and sucrose on the gelatinisation and retrogradation properties of corn (CS) and tapioca (TS) starches were studied with differential scanning calorimetry (DSC).
Jurislav Babić, Drago Šubarić, Bronislav Miličević, Durdica Ačkar, Mirela Kopjar, Nela Nedić Tiban   +5 more
doaj   +1 more source