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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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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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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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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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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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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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On the importance of organization of glucan chains on thermal properties of starch

Carbohydrate polymers, 2013-02, Vol.92 (2), p.1653-1659

2013

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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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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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Study on gelatinization of wheat starch paste by localized heating using laser irradiation and subsequent water migration

Journal of Biorheology, 2024, Vol.38(1), pp.22-27

2024

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Relationship between structure and functional properties of normal rice starches with different amylose contents

Carbohydrate polymers, 2015-07, Vol.125, p.35-44

2015

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Impact of annealing and incorporation of vegetable oils on physicochemical and rheological properties of wheat starch

International journal of biological macromolecules, 2024-12, Vol.282 (Pt 4), p.137227, Article 137227

2024

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Effects of storage on the starch fine structure and physicochemical properties of different rice variety types

Carbohydrate polymers, 2023-01, Vol.300, p.120273-120273, Article 120273

2023

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Gelatinization dynamics of starch in dependence of its lamellar structure, crystalline polymorphs and amylose content

Carbohydrate polymers, 2020-02, Vol.229, p.115481-115481, Article 115481

2020

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Application of modified corn starch in stabilization of ultrasonic-assisted pickering oil in water emulsion

Food Research (Online), 2024-03, Vol.8 (Supplementary 1), p.78-89

2024

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Relations between starch fine molecular structures with gelatinization property under different moisture content

Carbohydrate polymers, 2022-02, Vol.278, p.118955-118955, Article 118955

2022

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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

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

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

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

How amylose molecular fine structure of rice starch affects functional properties

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

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

On the importance of organization of glucan chains on thermal properties of starch

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

Evaluation and Suppression of Retrogradation of Gelatinized Rice Starch

Study on gelatinization of wheat starch paste by localized heating using laser irradiation and subsequent water migration

Relationship between structure and functional properties of normal rice starches with different amylose contents

Impact of annealing and incorporation of vegetable oils on physicochemical and rheological properties of wheat starch

Effects of storage on the starch fine structure and physicochemical properties of different rice variety types

Gelatinization dynamics of starch in dependence of its lamellar structure, crystalline polymorphs and amylose content

Application of modified corn starch in stabilization of ultrasonic-assisted pickering oil in water emulsion

Relations between starch fine molecular structures with gelatinization property under different moisture content

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