[HTML][HTML] Evaluation of amylose content: Structural and functional properties, analytical techniques, and future prospects
Amylose content (AC) is critical in evaluating starch properties, significantly influencing the
food industry and human nutrition. Although amylose is not completely linear, its unique …
food industry and human nutrition. Although amylose is not completely linear, its unique …
Characterization of different high amylose starch granules. Part I: Multi-scale structures and relationships to thermal properties
The multi-scale structure and thermal properties of eight widely different types of high-
amylose starches (HASs) having amylose contents (AC) in the range of 34.4%–97.3 …
amylose starches (HASs) having amylose contents (AC) in the range of 34.4%–97.3 …
High-pressure pasting performance and multilevel structures of short-term microwave-treated high-amylose maize starch
Microwave treatment is an environmentally friendly method for modification of high-amylose
maize starch (HAMS). Here, the effects of short-time (≤ 120 s) microwave treatment on the …
maize starch (HAMS). Here, the effects of short-time (≤ 120 s) microwave treatment on the …
Loading of cinnamon essential oil into electrospun octenylsuccinylated starch-pullulan nanofiber mats: Electrospinnability evaluation, structural characterization, and …
The application of cinnamaldehyde essential oil (CEO), which is naturally antibacterial, has
been limited due to its high volatility and insolubility in water. This issue may be addressed …
been limited due to its high volatility and insolubility in water. This issue may be addressed …
Effect of chlorogenic acid on lotus seed starch gelatinization behavior and complexation mode during microwave treatment
X Jiang, J Wang, L Li, DM Bodjrenou, X Lu, B Zheng - Food Hydrocolloids, 2023 - Elsevier
The pasting behavior and changes in intermolecular forces were compared between
microwave (MW)-and hydrothermal (hot water; HT)-treated chlorogenic acid (CA)/lotus seed …
microwave (MW)-and hydrothermal (hot water; HT)-treated chlorogenic acid (CA)/lotus seed …
[HTML][HTML] An enzymatic approach to quantify branching on the surface of starch granules by interfacial catalysis
Enzymatically modified starch granules are useful in the food industry by endowing
improved thermal properties, resistance to digestion and complexation capacity. However, it …
improved thermal properties, resistance to digestion and complexation capacity. However, it …
Heat-moisture treatment to modify structure and functionality and reduce digestibility of wrinkled and round pea starches
Heat-moisture treatment (HMT) was employed to modify wrinkled pea (74.2% and 76.5%
amylose) and round pea starches (35.9% and 34.8% amylose) at 35.0% moisture, 110 or …
amylose) and round pea starches (35.9% and 34.8% amylose) at 35.0% moisture, 110 or …
3D Printing windows and rheological properties for normal maize starch/sodium alginate composite gels
Starch composite gels can be used for three-dimensional (3D) printing aiming at producing
food products with a designed shape. Sodium alginate (SA), as a common thickener, is used …
food products with a designed shape. Sodium alginate (SA), as a common thickener, is used …
Structural evolution of maize starches with different amylose content during pasting and gelation as evidenced by rapid Visco Analyser
This study examined multi-scale structural alterations of maize starches varying in amylose
content during pasting and gelation, using Rapid Visco Analyser (RVA). At 50° C, starch …
content during pasting and gelation, using Rapid Visco Analyser (RVA). At 50° C, starch …
Removal‐Free and Multicellular Suspension Bath‐Based 3D Bioprinting
Suspension bath‐based 3D bioprinting (SUB3BP) is effective in creating engineered
vascular structures. The transfer of oxygen and nutrients via engineered vascular networks …
vascular structures. The transfer of oxygen and nutrients via engineered vascular networks …