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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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Exploring oligosaccharide effects on wheat starch gelatinization: Mechanisms and oligosaccharide structural perspectives

Food hydrocolloids, 2025-02, Vol.159, p.110614, Article 110614

2025

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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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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 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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Gelatinization, rheological and retrogradation behaviors of waxy rice starch affected by gelatin emulsion and regulation mechanism

Food hydrocolloids, 2025-02, Vol.159, p.110649, Article 110649

2025

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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 Chlorella pyrenoidosa and Spirulina platensis powder on the physicochemical, structural, and rheological properties of rice starch: A comparative study

Food chemistry, 2025-01, Vol.463 (Pt 1), p.141113, Article 141113

2025

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Pulsed electric field-induced starch modification for food industry applications: A review of native to modified starches

Carbohydrate polymers, 2025-01, Vol.348, p.122793, Article 122793

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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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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Integrative experimental and computational analysis of the impact of KGM's polymerization degree on wheat starch's pasting and retrogradation characteristics

Carbohydrate polymers, 2024-12, Vol.346, p.122570, Article 122570

2024

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Study on activation energy and water adsorption behavior of adzuki beans under different soaking and cooking processing

Journal of agriculture and food research, 2024-12, Vol.18, p.101313, Article 101313

2024

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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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Modification of gadung (Dioscorea hispida Dennst) starch by ultrasonication and freeze moisture treatment

Carbohydrate polymer technologies and applications, 2024-12, Vol.8, p.100552, Article 100552

2024

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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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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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Assessing the influences of β-glucan on highland barley starch: Insights into gelatinization and molecular interactions

Food chemistry, 2024-12, Vol.460 (Pt 3), p.140767, Article 140767

2024

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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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Changes in the properties of the corn starch glycerol film in a time-dependent manner during gelatinization

Food chemistry, 2024-11, Vol.458, p.140183, Article 140183

2024

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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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Relationship between internal structure and in vitro digestibility of A- and B-type wheat starch revealed by chemical surface gelatinization

International journal of biological macromolecules, 2024-11, Vol.279 (Pt 4), p.135505, Article 135505

2024

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Effects of synergistic action of courgette polysaccharide and coumalic acid on pasting, rheological, and thermal properties of potato starch

Food frontiers, 2024-11, Vol.5 (6), p.2605-2622

2024

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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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Structural changes of potato starch and activity inhibition of starch digestive enzymes by anthocyanin from lingonberry (Vaccinium uliginosum L.) retarded starch digestibility

International journal of biological macromolecules, 2024-11, Vol.281 (Pt 4), p.136673, Article 136673

2024

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

Exploring oligosaccharide effects on wheat starch gelatinization: Mechanisms and oligosaccharide structural perspectives

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

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

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

Gelatinization, rheological and retrogradation behaviors of waxy rice starch affected by gelatin emulsion and regulation mechanism

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

Effect of Chlorella pyrenoidosa and Spirulina platensis powder on the physicochemical, structural, and rheological properties of rice starch: A comparative study

Pulsed electric field-induced starch modification for food industry applications: A review of native to modified starches

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

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

Integrative experimental and computational analysis of the impact of KGM's polymerization degree on wheat starch's pasting and retrogradation characteristics

Study on activation energy and water adsorption behavior of adzuki beans under different soaking and cooking processing

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

Modification of gadung (Dioscorea hispida Dennst) starch by ultrasonication and freeze moisture treatment

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

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

Assessing the influences of β-glucan on highland barley starch: Insights into gelatinization and molecular interactions

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

Changes in the properties of the corn starch glycerol film in a time-dependent manner during gelatinization

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

Relationship between internal structure and in vitro digestibility of A- and B-type wheat starch revealed by chemical surface gelatinization

Effects of synergistic action of courgette polysaccharide and coumalic acid on pasting, rheological, and thermal properties of potato starch

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

Structural changes of potato starch and activity inhibition of starch digestive enzymes by anthocyanin from lingonberry (Vaccinium uliginosum L.) retarded starch digestibility

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