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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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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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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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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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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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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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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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Modeling the limited degree of starch gelatinization

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

2016

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Effect of industry-scale microfluidization on structural and physicochemical properties of potato starch

Innovative food science & emerging technologies, 2020-03, Vol.60, p.102278, Article 102278

2020

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Starch–gluten interactions during gelatinization and its functionality in dough like model systems

Food hydrocolloids, 2016-03, Vol.54, p.196-201

2016

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Effect of pre-printing gelatinization degree on the structure and digestibility of hot-extrusion 3D-printed starch

Food hydrocolloids, 2022-03, Vol.124, p.107210, Article 107210

2022

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Mechanisms controlling wheat starch gelatinization and pasting behaviour in presence of sugars and sugar replacers: Role of hydrogen bonding and plasticizer molar volume

Food hydrocolloids, 2021-10, Vol.119, p.106880, Article 106880

2021

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Comparison of pregelatinization methods on physicochemical, functional and structural properties of tartary buckwheat flour and noodle quality

Journal of cereal science, 2018-03, Vol.80, p.63-71

2018

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A new methodology combining microscopy observation with Artificial Neural Networks for the study of starch gelatinization

Food hydrocolloids, 2018-01, Vol.74, p.151-158

2018

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Interactions between sorghum starch and mushroom polysaccharides and their effects on starch gelatinization and digestion

Food hydrocolloids, 2023-05, Vol.139, p.108504, Article 108504

2023

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Physicochemical interactions between rice starch and different polyphenols and structural characterization of their complexes

Food science & technology, 2020-05, Vol.125, p.109227, Article 109227

2020

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Loss of birefringence and swelling behavior in native starch granules: Microstructural and thermal properties

Journal of food engineering, 2015-05, Vol.152, p.65-71

2015

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Starch retrogradation: From starch components to cereal products

Food hydrocolloids, 2017-07, Vol.68, p.43-52

2017

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Characteristics of starch-based Pickering emulsions from the interface perspective

Trends in food science & technology, 2020-11, Vol.105, p.334-346

2020

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Rheological properties of water insoluble date fiber incorporated wheat flour dough

Food science & technology, 2013-05, Vol.51 (2), p.409-416

2013

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Gelatinization and rheological properties of starch

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

Measurement of starch gelatinization using a spectrophotometer

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

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

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

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

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

Modeling the limited degree of starch gelatinization

Effect of industry-scale microfluidization on structural and physicochemical properties of potato starch

Starch–gluten interactions during gelatinization and its functionality in dough like model systems

Effect of pre-printing gelatinization degree on the structure and digestibility of hot-extrusion 3D-printed starch

Mechanisms controlling wheat starch gelatinization and pasting behaviour in presence of sugars and sugar replacers: Role of hydrogen bonding and plasticizer molar volume

Comparison of pregelatinization methods on physicochemical, functional and structural properties of tartary buckwheat flour and noodle quality

A new methodology combining microscopy observation with Artificial Neural Networks for the study of starch gelatinization

Interactions between sorghum starch and mushroom polysaccharides and their effects on starch gelatinization and digestion

Physicochemical interactions between rice starch and different polyphenols and structural characterization of their complexes

Loss of birefringence and swelling behavior in native starch granules: Microstructural and thermal properties

Starch retrogradation: From starch components to cereal products

Characteristics of starch-based Pickering emulsions from the interface perspective

Rheological properties of water insoluble date fiber incorporated wheat flour dough

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