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Experimental characterization and dual-temperature molecular dynamics simulation on the intervention of tea saponin in starch chain dynamic behavior

Food chemistry, 2024-11, p.141976, Article 141976

2024

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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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Structural, molecular, and physicochemical properties of starch in high-amylose durum wheat lines

Food hydrocolloids, 2025-03, Vol.160, p.110791, Article 110791

2025

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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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The effects of D-allulose on the gelatinization and gelling properties of wheat starch

International journal of biological macromolecules, 2024-12, Vol.282, p.137326, Article 137326

2024

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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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Effects of the hot air roasting process on brown rice moisturized by water–spraying method

Food chemistry, 2025-02, Vol.464 (Pt 1), p.141630, Article 141630

2025

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

Food chemistry, 2025-01, Vol.463 (Pt 4), p.140933, Article 140933

2025

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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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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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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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Investigating the influence of CaCl2 induced surface gelatinization of red adzuki bean starch on its citric acid esterification modification: Structure–property related mechanism

Food chemistry, 2024-03, Vol.436, p.137724-137724, Article 137724

2024

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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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Morphological, physicochemical, and pasting properties of pre-gelatinized starch prepared by high-pressure homogenizer: A comparative study on starches from different resources

Food research international, 2024-12, Vol.197, p.115294, Article 115294

2024

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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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Measurement of starch gelatinization using a spectrophotometer

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

2023

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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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How amylose molecular fine structure of rice starch affects functional properties

Carbohydrate polymers, 2019-01, Vol.204, p.24-31

2019

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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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Starch hydrogels: The influence of the amylose content and gelatinization method

International journal of biological macromolecules, 2018-07, Vol.113, p.443-449

2018

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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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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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Enhancement of the quality and in vitro starch digestibility of fried-free instant noodles with rapid rehydration using sourdough fermented with exopolysaccharide-producing Weissella confusa

Food chemistry, 2025-02, Vol.464 (Pt 3), p.141778, Article 141778

2025

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Experimental characterization and dual-temperature molecular dynamics simulation on the intervention of tea saponin in starch chain dynamic behavior

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

Structural, molecular, and physicochemical properties of starch in high-amylose durum wheat lines

Gelatinization and rheological properties of starch

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

The effects of D-allulose on the gelatinization and gelling properties of wheat starch

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

Effects of the hot air roasting process on brown rice moisturized by water–spraying method

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

Starch-based films: Major factors affecting their properties

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

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

Investigating the influence of CaCl2 induced surface gelatinization of red adzuki bean starch on its citric acid esterification modification: Structure–property related mechanism

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

Morphological, physicochemical, and pasting properties of pre-gelatinized starch prepared by high-pressure homogenizer: A comparative study on starches from different resources

Parameterizing starch chain-length distributions for structure-property relations

Measurement of starch gelatinization using a spectrophotometer

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

Interaction between potato starch and Tremella fuciformis polysaccharide

How amylose molecular fine structure of rice starch affects functional properties

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

Starch hydrogels: The influence of the amylose content and gelatinization method

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

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

Enhancement of the quality and in vitro starch digestibility of fried-free instant noodles with rapid rehydration using sourdough fermented with exopolysaccharide-producing Weissella confusa

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