Results 261 to 270 of about 733,330 (346)
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A review of wheat starch analyses: Methods, techniques, structure and function
International Journal of Biological Macromolecules, 2022Wheat starch has received much attention as an important source of dietary energy for humans, an interesting carbohydrate and a polymeric material. The understanding of the structure and function of wheat starch has always been accompanied by newer ...
Jihong Huang, Zhen Wang, Sen Ma
exaly +2 more sources
Food Hydrocolloids, 2020
Pasting properties and in vitro digestibility of wheat starch added with Cordyceps polysaccharides (CPS) were studied in this research. Showing in the RVA and rheological measurements result, not only can CPS reduce the viscosity of wheat starch but ...
Zhen-Yuan Zhu
exaly +2 more sources
Pasting properties and in vitro digestibility of wheat starch added with Cordyceps polysaccharides (CPS) were studied in this research. Showing in the RVA and rheological measurements result, not only can CPS reduce the viscosity of wheat starch but ...
Zhen-Yuan Zhu
exaly +2 more sources
International Journal of Biological Macromolecules
Wheat starch contains two distinct groups of granules, A-type and B-type, which have different compositions and properties. The aim of this study was to investigate the differences in pasting properties of A- and B-type wheat starch granules and their ...
Katsuyuki Hayakawa, Yong-Cheng Shi
exaly +2 more sources
Wheat starch contains two distinct groups of granules, A-type and B-type, which have different compositions and properties. The aim of this study was to investigate the differences in pasting properties of A- and B-type wheat starch granules and their ...
Katsuyuki Hayakawa, Yong-Cheng Shi
exaly +2 more sources
Effect of natural fermentation on the structure and physicochemical properties of wheat starch
Carbohydrate Polymers, 2019In this study, the effects of natural fermentation on the multi-scale structure and physicochemical properties of wheat starch were investigated. The results showed that fermentation reduced weight-average molecular weight (Mw) and slightly eroded the ...
Xiaoping Li, Zhen Ma, Liu Liu
exaly +2 more sources
Carbohydrate Polymers, 2020
Effects of repeated annealing treatments (8 cycles, 12 h each) or continuous annealing treatments (12-96 h) at 50 °C on structural, physicochemical, and digestive properties of normal and waxy wheat starches were investigated. Wheat starches retained the
Chunyan Su +2 more
exaly +2 more sources
Effects of repeated annealing treatments (8 cycles, 12 h each) or continuous annealing treatments (12-96 h) at 50 °C on structural, physicochemical, and digestive properties of normal and waxy wheat starches were investigated. Wheat starches retained the
Chunyan Su +2 more
exaly +2 more sources
Effect of epigallocatechin gallate on the gelatinisation and retrogradation of wheat starch
Food Chemistry, 2019The effects of epigallocatechin gallate (EGCG) on the gelatinisation and retrogradation characteristics of wheat starch (WS) were investigated using rapid viscosity analysis (RVA), X-ray diffraction (XRD), thermogravimetric analysis (TGA), Fourier ...
Junxian Pan, Yulan Jiang, Yangjun Lv
exaly +2 more sources
Food Chemistry, 2022
Understanding the effect of starch properties on the gluten network during noodle-making will allow rational selection of ingredients. The microstructure and texture of dough sheets, dried noodles, and cooked noodles prepared by adding different wheat ...
Di An +6 more
semanticscholar +1 more source
Understanding the effect of starch properties on the gluten network during noodle-making will allow rational selection of ingredients. The microstructure and texture of dough sheets, dried noodles, and cooked noodles prepared by adding different wheat ...
Di An +6 more
semanticscholar +1 more source
Effect of sodium chloride solution on quality of 3D-printed samples molded using wheat starch gel
Food Hydrocolloids, 2022This study presents a new method of 3D printing food constructs using wheat starch gel, with a NaCl (sodium chloride) addition, and investigates the influence of the NaCl addition on the gel and final product.
Luyao Zheng +5 more
semanticscholar +1 more source
Carbohydrate Polymers, 2022
The effect of wheat bran arabinoxylan (WBAX) with different molecular characteristics on the gelatinization and long-term retrogradation behavior of wheat starch (WS) have been evaluated.
Wenjia Yan +5 more
semanticscholar +1 more source
The effect of wheat bran arabinoxylan (WBAX) with different molecular characteristics on the gelatinization and long-term retrogradation behavior of wheat starch (WS) have been evaluated.
Wenjia Yan +5 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2022
The effects of starch and gluten on the physicochemical properties of frozen dough were studied using reconstituted flour. The profiles of frozen dough were studied by Mixolab, rheometer, scanning electron microscopy (SEM), confocal laser scanning ...
Zixuan Yang +4 more
semanticscholar +1 more source
The effects of starch and gluten on the physicochemical properties of frozen dough were studied using reconstituted flour. The profiles of frozen dough were studied by Mixolab, rheometer, scanning electron microscopy (SEM), confocal laser scanning ...
Zixuan Yang +4 more
semanticscholar +1 more source