Effect of polysaccharide addition on food physical properties: A review
Z Wang, L Wang, X Yu, X Wang, Y Zheng, X Hu… - Food Chemistry, 2024 - Elsevier
The texture, flavor, performance and nutrition of foods are affected by their physical
properties during processing, cooking, storage, and shelf life. In addition to chemical …
properties during processing, cooking, storage, and shelf life. In addition to chemical …
A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality
R Jia, C Cui, L Gao, Y Qin, N Ji, L Dai, Y Wang… - Carbohydrate …, 2023 - Elsevier
Swelling behavior involves the process of starch granules absorbing enough water to swell
and increase the viscosity of starch suspension under hydrothermal conditions, making it …
and increase the viscosity of starch suspension under hydrothermal conditions, making it …
Oat: Current state and challenges in plant-based food applications
Background Oat has long been recognized as a good candidate for both human foods and
animal feeds. However, the significance of oat, as well as its contribution to the food industry …
animal feeds. However, the significance of oat, as well as its contribution to the food industry …
Anticancer nano-delivery systems based on bovine serum albumin nanoparticles: A critical review
Among the health-promotional protein-based vehicles, bovine serum albumin nanoparticles
(BSA NPs) are particularly interesting. Meeting requirements eg, non-toxicity, non …
(BSA NPs) are particularly interesting. Meeting requirements eg, non-toxicity, non …
Sonoprocessing: mechanisms and recent applications of power ultrasound in food
There is a growing interest in using green technologies in the food industry. As a green
processing technique, ultrasound has a great potential to be applied in many food …
processing technique, ultrasound has a great potential to be applied in many food …
Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products
M Obadi, B Xu - Food Hydrocolloids, 2021 - Elsevier
Noodle products are widely consumed worldwide. The acceptance and preference of these
functional products by consumers can be promoted through the exploration of new …
functional products by consumers can be promoted through the exploration of new …
[HTML][HTML] Ultrasound based modification and structural-functional analysis of corn and cassava starch
In this study, the starch molecules were modified with ultrasonication at two different time
intervals by using starch molecules from corn and cassava. This research aimed to examine …
intervals by using starch molecules from corn and cassava. This research aimed to examine …
Compositional, structural design and nutritional aspects of texture-modified foods for the elderly
Background Texture-modified foods (TMF) are commonly used as a therapeutic strategy for
people with chewing or swallowing difficulties such as the elderly, which is the fastest …
people with chewing or swallowing difficulties such as the elderly, which is the fastest …
[HTML][HTML] Impact of long-term ultrasound treatment on structural and physicochemical properties of starches differing in granule size
Y Wei, G Li, F Zhu - Carbohydrate Polymers, 2023 - Elsevier
Granule size is a critical parameter affecting starch processing properties. Ultrasound
treatments of up to 22 h were applied on two starches differing in granule size (quinoa starch …
treatments of up to 22 h were applied on two starches differing in granule size (quinoa starch …
Starch modification through environmentally friendly alternatives: A review
Starch is a versatile and a widely used ingredient, with applications in many industries
including adhesive and binding, paper making, corrugating, construction, paints and …
including adhesive and binding, paper making, corrugating, construction, paints and …