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Differences in hydration between high hydrostatic pressure and heat gelatinization of rice starch

Carbohydrate polymers, 2025-01, Vol.348, p.122798, Article 122798

2025

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Effect of annealing on the structural and physicochemical properties of waxy rice starch nanoparticles

Food chemistry, 2019-07, Vol.286, p.17-21

2019

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Gelatinization and rheological properties of starch

Die Stärke, 2015-03, Vol.67 (3-4), p.213-224

2015

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RG- І pectin affects the physicochemical properties and digestibility of potato starch

Food hydrocolloids, 2021-08, Vol.117, p.106687, Article 106687

2021

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Research progress on properties of pre-gelatinized starch and its application in wheat flour products

Grain & oil science and technology (Online), 2022-06, Vol.5 (2), p.87-97

2022

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Exploring puffed rice as a novel ink for 3D food printing: Rheological characterization and printability analysis

Journal of food engineering, 2025-02, Vol.387, p.112313, Article 112313

2025

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Influence of different hydrocolloids on the pasting, rheological, and morphological characteristics of heat gelatinized cassava starch

Food chemistry, 2024-08, Vol.463 (Pt 4), p.140933, Article 140933

2024

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Starch-based films: Major factors affecting their properties

International journal of biological macromolecules, 2019-07, Vol.132, p.1079-1089

2019

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Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions

Food chemistry, 2022-03, Vol.372, p.131231-131231, Article 131231

2022

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Effects of β-amylase treatment conditions on the gelatinization and retrogradation characteristics of wheat starch

Food hydrocolloids, 2022-03, Vol.124, p.107286, Article 107286

2022

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Measurement of starch gelatinization using a spectrophotometer

Food hydrocolloids, 2023-11, Vol.144, p.108956, Article 108956

2023

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Parameterizing starch chain-length distributions for structure-property relations

Carbohydrate polymers, 2020-08, Vol.241, p.116390-116390, Article 116390

2020

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Exploration of the process and mechanism of magnesium chloride induced starch gelatinization

International journal of biological macromolecules, 2022-04, Vol.205, p.118-127

2022

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Interaction between potato starch and Tremella fuciformis polysaccharide

Food hydrocolloids, 2022-06, Vol.127, p.107509, Article 107509

2022

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Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products

Food hydrocolloids, 2021-03, Vol.112, p.106286, Article 106286

2021

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Recent progress in understanding starch gelatinization - An important property determining food quality

Carbohydrate polymers, 2022-10, Vol.293, p.119735-119735, Article 119735

Li, Cheng

2022

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Physicochemical characterization of rice, potato, and pea starches, each with different crystalline pattern, when incorporated with Konjac glucomannan

Food hydrocolloids, 2020-04, Vol.101, p.105499, Article 105499

2020

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Effects of Laminaria japonica polysaccharides on gelatinization properties and long-term retrogradation of wheat starch

Food hydrocolloids, 2022-12, Vol.133, p.107908, Article 107908

2022

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Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch

Food chemistry, 2020-07, Vol.318, p.126477-126477, Article 126477

2020

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Heat treatment improves the dispersion stability of rice bran milk through changing the settling behavior

Food chemistry, 2024-08, Vol.450, p.139348-139348, Article 139348

2024

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Effect of wheat bran arabinoxylan on the gelatinization and long-term retrogradation behavior of wheat starch

Carbohydrate polymers, 2022-09, Vol.291, p.119581-119581, Article 119581

2022

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The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate

Food hydrocolloids, 2018-08, Vol.81, p.77-86

2018

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Modification of red rice starch by a combination of hydrothermal pretreatments and α-amylase hydrolysis

Carbohydrate polymers, 2022-11, Vol.296, p.119963-119963, Article 119963

2022

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Microwave irradiation differentially affect the physicochemical properties of waxy and non-waxy hull-less barley starch

Journal of cereal science, 2020-09, Vol.95, p.103072, Article 103072

2020

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Evaluation and Suppression of Retrogradation of Gelatinized Rice Starch

Journal of Nutritional Science and Vitaminology, 2019/10/11, Vol.65(Supplement), pp.S134-S138

2019

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Differences in hydration between high hydrostatic pressure and heat gelatinization of rice starch

Effect of annealing on the structural and physicochemical properties of waxy rice starch nanoparticles

Gelatinization and rheological properties of starch

RG- І pectin affects the physicochemical properties and digestibility of potato starch

Research progress on properties of pre-gelatinized starch and its application in wheat flour products

Exploring puffed rice as a novel ink for 3D food printing: Rheological characterization and printability analysis

Influence of different hydrocolloids on the pasting, rheological, and morphological characteristics of heat gelatinized cassava starch

Starch-based films: Major factors affecting their properties

Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions

Effects of β-amylase treatment conditions on the gelatinization and retrogradation characteristics of wheat starch

Measurement of starch gelatinization using a spectrophotometer

Parameterizing starch chain-length distributions for structure-property relations

Exploration of the process and mechanism of magnesium chloride induced starch gelatinization

Interaction between potato starch and Tremella fuciformis polysaccharide

Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products

Recent progress in understanding starch gelatinization - An important property determining food quality

Physicochemical characterization of rice, potato, and pea starches, each with different crystalline pattern, when incorporated with Konjac glucomannan

Effects of Laminaria japonica polysaccharides on gelatinization properties and long-term retrogradation of wheat starch

Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch

Heat treatment improves the dispersion stability of rice bran milk through changing the settling behavior

Effect of wheat bran arabinoxylan on the gelatinization and long-term retrogradation behavior of wheat starch

The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate

Modification of red rice starch by a combination of hydrothermal pretreatments and α-amylase hydrolysis

Microwave irradiation differentially affect the physicochemical properties of waxy and non-waxy hull-less barley starch

Evaluation and Suppression of Retrogradation of Gelatinized Rice Starch

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