Native starches are modified to overcome the shortcoming, including retrogradation,
syneresis, and low water-holding potential, which limit their industrial applications. The …

Rice starch is one of the major cereal starches with novel functional properties. Significant
progress has been made in recent years on the characterization of rice starches separated …

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition
explains the production aspects and the chemical and physical properties of the main …

Retrogradation is the re-association and recrystallization process of glucan chains in
gelatinized starch. The objective of the study was to investigate the effect of amylopectin …

The diversity of the physical and consequently the functional behaviour of starches, isolated
from different rice varieties, is related to their specific structures. The latter are directly related …

The physicochemical, rheological properties and structure of potato starch and starch-tea
polyphenols (TPs) complex modified by enzyme and alcohol was investigated in this study …

Enzyme technology has many potential applications in the baking industry because
carbohydrate-active enzymes specifically react with carbohydrate components, such as …

The study aims to investigate the change of gelatinization and retrogradation properties of
wheat starch (WS) after β-amylase treatment with different activities and different hydrolysis …

The possibility to identify or develop new rice cultivars with low glycemic response was
investigated. Twelve rice cultivars with a narrow range of amylose contents were selected …

The study aims to investigate the structural properties of wheat starch (WS) after treatment
with β-amylase at different hydrolysis times and to explore the physicochemical and storage …