Modification of rice starch using a combination of autoclaving and triple enzyme treatment: Structural, physicochemical and digestibility properties
H Li, Y Gui, J Li, Y Zhu, B Cui, L Guo - International journal of biological …, 2020 - Elsevier
It is highly desirable to improve the physicochemical properties and nutritional functions of
rice starch. In this study, the structural, physical and chemical properties and digestibility of …
rice starch. In this study, the structural, physical and chemical properties and digestibility of …
Potential beneficial effect of hydrothermal treatment of starches from various sources on in vitro digestion
R Selma-Gracia, JM Laparra, CM Haros - Food Hydrocolloids, 2020 - Elsevier
Starches from various botanic origins (maize, quinoa, wheat, potato and rice) were studied.
The thermal and pasting properties and their connection with enzyme digestibility were …
The thermal and pasting properties and their connection with enzyme digestibility were …
Microstructure, thermodynamics and rheological properties of different types of red adzuki bean starch
J Zhang, A Zhai - Quality Assurance and Safety of Crops & Foods, 2020 - qascf.com
Starches were isolated from three cultivars of red adzuki beans, including Da Hongpao
(DHP), Bao Qinghong (BQH) and Zhen Zhuhong (ZZH), and their morphological, structural …
(DHP), Bao Qinghong (BQH) and Zhen Zhuhong (ZZH), and their morphological, structural …
The effect of processing conditions on production of resistant starch type III (RS3) from breadfruit starch
Resistant starchtype III (RS3) possess various beneficial physiological effects as well as
functionality in food containing resistant starch (RS). In this study, RS3 is produced from …
functionality in food containing resistant starch (RS). In this study, RS3 is produced from …
Evaluation of rheological and thermophysical properties of rehydrated staled bread powders
S El Hage - 2020 - escholarship.mcgill.ca
Staled bread powder (SBP) from crumb was evaluated to study its potential thickening
abilities in food formulations. For this research, whole wheat and white wheat SBP were …
abilities in food formulations. For this research, whole wheat and white wheat SBP were …