Although the changes in molecular structure during starch gelatinization has been
intensively investigated, how a relationship between starch rheological properties …

Starch in native form has limited application due to functional and physicochemical
characteristics. To overcome these limitations, starch can be modified by non-thermal …

The recipe secret of making Chinese cuisine cold skin noodles (liangpi) with wheat flour was
revealed by linear and nonlinear rheological characterization of wheat starch gel systems …

The nutritional functions of resistant starch (RS) are closely related to its gut fermentation
processes. The aim of this study was to explore the relationship between in vitro digestion …

During home cooking or industrial food processing operations, starch granules usually
undergo a process known as gelatinization. The starch gelatinization degree (DG) …

The aim of this study was to investigate the changes of the microstructural, rheological and
printing properties of rice starch-stearic acid (SA) paste during the hot-extrusion 3D printing …

Immature rice has potential to be used as healthy food. The relation between molecular
structure and rheological properties was investigated. The lamellar repeating distance (8.42 …

Controlling the retrogradation properties and digestibility of starch has become an ideal
objective in the field of food science. In this study, the synergistic effects of extrusion …

Nonlinear rheology can be used to monitor the molecular chain movement of polymer
materials under large strain conditions. In this work, we firstly set up large amplitude …

The effect of corn starch-fatty (CS-FA) complexes from varying carbon chain length and
degree of unsaturation on the rheological and 3D printing properties of corn CS–FA complex …