High-amylose maize starch: Structure, properties, modifications and industrial applications
M Obadi, Y Qi, B Xu - Carbohydrate Polymers, 2023 - Elsevier
High-amylose maize refers to a special type of maize cultivar with a 50%–90% amylose
content of the total starch. High-amylose maize starch (HAMS) is of interest because it …
content of the total starch. High-amylose maize starch (HAMS) is of interest because it …
Starch structure and nutritional functionality–Past revelations and future prospects
Starch exists naturally as insoluble semi-crystalline granules assembled by amylose and
amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in …
amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in …
Effects of xanthan, guar and Mesona chinensis Benth gums on the pasting, rheological, texture properties and microstructure of pea starch gels
In recent years, more and more hydrocolloids are explored and applied in the modification of
native starch, Mesona chinensis Benth gum (MCG) is considered as an economical and …
native starch, Mesona chinensis Benth gum (MCG) is considered as an economical and …
Effects of different hydrocolloids on gelatinization and gels structure of chestnut starch
The effects of carboxymethyl chitosan (CMC), xanthan gum (XG) and sodium alginate (SA)
on the gelatinization, rheology, gel properties, crystal form, functional group, water …
on the gelatinization, rheology, gel properties, crystal form, functional group, water …
[HTML][HTML] Effects of konjac glucomannan and freezing on thermal properties, rheology, digestibility and microstructure of starch isolated from wheat dough
Y Wang, J Guo, C Wang, Y Li, Z Bai, D Luo, Y Hu… - Lwt, 2023 - Elsevier
Konjac glucomannan (KGM) is used as an additive to improve the properties of frozen wheat-
based foods. The effects of KGM concentration (0.5, 1.5, 2.5, 3.5 and 4.5 g/100 g of the …
based foods. The effects of KGM concentration (0.5, 1.5, 2.5, 3.5 and 4.5 g/100 g of the …
Multiscale structures, physicochemical properties, and in vitro digestibility of oat starch complexes co-gelatinized with jicama non-starch polysaccharides
X Shi, M Yu, H Yin, L Peng, Y Cao, S Wang - Food Hydrocolloids, 2023 - Elsevier
The wide applications of natural starches in industries often encounter problems such as
easy syneresis, pH sensitivity, and heating instability. The influences of an addition of …
easy syneresis, pH sensitivity, and heating instability. The influences of an addition of …
Hydrocolloids-aided control of oil penetration and distribution in deep-fried breaded fish nuggets
L Cui, J Chen, J Zhai, L Peng, YL Xiong - Food Hydrocolloids, 2023 - Elsevier
To investigate the effect of hydrocolloids on oil penetration and distribution in fried batter-
breaded fish nuggets (BBFNs), sodium carboxymethyl cellulose (CMC-Na), guar gum (GG) …
breaded fish nuggets (BBFNs), sodium carboxymethyl cellulose (CMC-Na), guar gum (GG) …
Effect of four viscous soluble dietary fibers on the physicochemical, structural properties, and in vitro digestibility of rice starch: A comparison study
J Zheng, S Huang, R Zhao, N Wang, J Kan, F Zhang - Food Chemistry, 2021 - Elsevier
The effect of carboxymethyl cellulose (CMC), high-methoxyl pectin (HMP), konjac
glucomannan (KGM), and xanthan gum (XG) on the physicochemical, structural properties …
glucomannan (KGM), and xanthan gum (XG) on the physicochemical, structural properties …
Controlling the digestibility and multi-level structure of waxy rice starch by complexation with Artemisia sphaerocephala Kracsh Gum
H Wang, X Zhang, S Peng, X Liu, H Zhang, Y Zhang - Food Hydrocolloids, 2023 - Elsevier
In this study, the effects of various concentrations of Artemisia sphaerocephala Krasch gum
(ASKG) on the digestibility and multi-level structure of waxy rice starch (WRS) were …
(ASKG) on the digestibility and multi-level structure of waxy rice starch (WRS) were …
Effect of wheat bran arabinoxylan on the gelatinization and long-term retrogradation behavior of wheat starch
W Yan, M Zhang, M Zhang, MP Yadav, X Jia… - Carbohydrate polymers, 2022 - Elsevier
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 …
gelatinization and long-term retrogradation behavior of wheat starch (WS) have been …