In this study, starches from diverse botanical sources (arrowroot, cassava, Chinese yam, fern
root, kidney beans, lotus seed, taro, and water chestnut) were isolated and examined for …

The effects of different concentrations of xanthan and konjac gums on the pasting,
rheological properties, microstructure, crystallinity, and digestibility of mung bean resistant …

The effects of polishing on proximate compositions, physico-chemical characteristics,
mineral compositions and antioxidant properties of the rice flours obtained from three …

Starches were isolated from adzuki bean (Vigna angularis L.) and edible kudzu (Pueraria
thomsonii Benth) and investigated for their physico-chemical, morphological, pasting …

This paper examines the effects of annealing treatment (ANN) and heat-moisture treatment
(HMT) on the physicochemical and structural properties of wheat starch used for 3D food …

This study evaluated the impacts of xanthan gum (XG), sodium alginate (SA), and XG-SA
complex formulations on the pasting, rheology, structural properties, amylose content, and in …

The research was carried out to investigate the effect of starch powder particle size,
morphology, amylose content and varietal effect on physicochemical, X-ray diffraction …

As an emerging processing method, 3D printing attracts more attention on food
manufacturing. The characteristics of 3D printed samples made from potato, wheat, and corn …

The effects of the addition of edible gums (xanthan gum (XG), flaxseed gum (FG), konjac
glucomannan (KGM) or tamarind seed gum (TSG)) on texture, gelatinisation and …

The effect of an interchain entanglement on the enhancement of starch and hydrocolloid
synergism and their changes in structural and functional properties was investigated. Potato …