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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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Effect of Xanthan gum on the structural and functional properties of starch films produced by hot compression molding

Industrial crops and products, 2024-11, Vol.220, p.119235, Article 119235

2024

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Effect of electric cooker soaking temperature on palatability of cooked aged indica rice

Journal of cereal science, 2024-07, Vol.118, p.103982, Article 103982

2024

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Periodic hydration of paddy rice in mass transfer, physical and thermodynamic properties

Chemical engineering and processing, 2024-09, Vol.203, p.109897, Article 109897

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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Structures, gelatinization properties and enzyme hydrolyses of starches from transparent and floury grains of rices subjected to field natural extreme high temperature

Food chemistry, 2024-11, Vol.459, p.140392, Article 140392

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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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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Measurement of starch gelatinization using a spectrophotometer

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

2023

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Lubricating properties of starch-soybean lecithin compound gels using tribology analysis

Food science & technology, 2024-07, p.116409, Article 116409

2024

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Effect of heating treatment on processing characteristics of rice dough

Innovative food science & emerging technologies, 2024-08, Vol.96, p.103766, Article 103766

2024

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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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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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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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Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties

International journal of food properties, 2024-12, Vol.27 (1), p.1064-1078

2024

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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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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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Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems

Journal of agricultural and food chemistry, 2012-05, Vol.60 (21), p.5461-5470

2012

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Hydrothermal modification of Indian water chestnut starch: Influence of heat-moisture treatment and annealing on the physicochemical, gelatinization and pasting characteristics

Food science & technology, 2013-09, Vol.53 (1), p.211-217

2013

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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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Modeling the limited degree of starch gelatinization

Starch - Stärke, 2016-07, Vol.68 (7-8), p.727-733

2016

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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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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

Effect of Xanthan gum on the structural and functional properties of starch films produced by hot compression molding

Effect of electric cooker soaking temperature on palatability of cooked aged indica rice

Periodic hydration of paddy rice in mass transfer, physical and thermodynamic properties

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

Structures, gelatinization properties and enzyme hydrolyses of starches from transparent and floury grains of rices subjected to field natural extreme high temperature

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

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

Measurement of starch gelatinization using a spectrophotometer

Lubricating properties of starch-soybean lecithin compound gels using tribology analysis

Effect of heating treatment on processing characteristics of rice dough

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

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

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

Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties

Evaluation and Suppression of Retrogradation of Gelatinized Rice Starch

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

Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems

Hydrothermal modification of Indian water chestnut starch: Influence of heat-moisture treatment and annealing on the physicochemical, gelatinization and pasting characteristics

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

Modeling the limited degree of starch gelatinization

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

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