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The structure, properties and potential probiotic properties of starch-pectin blend: A review
In the past research, pectin was added to starch to ameliorate properties, but there is no
relevant review to explain and clarify. Therefore, this article reviews the formation, structure …
relevant review to explain and clarify. Therefore, this article reviews the formation, structure …
Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology
Pregelatinized starch was made from indica rice starch using a so-called “improved
extrusion cooking technology”(IECT) under 30%–70% moisture content. IECT …
extrusion cooking technology”(IECT) under 30%–70% moisture content. IECT …
Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract
Chocolate beverages made from cocoa powder contain phenolic compounds, especially
flavonoids, as antioxidants, but these compounds are easily degraded. Incorporating clove …
flavonoids, as antioxidants, but these compounds are easily degraded. Incorporating clove …
LF-NMR as a tool for predicting the 3D printability of surimi-starch systems
In this study, surimi from golden pompanos was mixed with starch to form a surimi-starch
system. The water properties, rheological properties, and three-dimensional (3D) printability …
system. The water properties, rheological properties, and three-dimensional (3D) printability …
Effects of explosion puffing on the native structural organization and oil adsorption properties of starch
The effects of explosion puffing (EP) on the native structural organization (ie, thermal
properties, crystalline structure, short-range order, granule morphology and powder …
properties, crystalline structure, short-range order, granule morphology and powder …
[HTML][HTML] Effects of mung bean (Vigna radiata) protein isolate on rheological, textural, and structural properties of native corn starch
It is critical to understand the starch–protein interactions in food systems to obtain products
with desired functional properties. This study aimed to investigate the influence of mung …
with desired functional properties. This study aimed to investigate the influence of mung …
[HTML][HTML] Improving the swelling capacity of granular cold-water rice starch by ultrasound-assisted alcoholic-alkaline treatment
K Kunyanee, K Phadtaisong, JN Chiangmai… - Ultrasonics …, 2023 - Elsevier
The aim of this study was to determine the ability to improve the capacity of cold swelling
and cold-water solubility of rice starch by ultrasonic-assisted alcohol-alkaline and alcohol …
and cold-water solubility of rice starch by ultrasonic-assisted alcohol-alkaline and alcohol …
[HTML][HTML] Differential roles of C-3 and C-6 phosphate monoesters in affecting potato starch properties
The effects of starch phosphate monoester content (SPC), namely C-3 (C3P) and C-6
phosphate monoesters (C6P), on the starch properties were investigated using four potato …
phosphate monoesters (C6P), on the starch properties were investigated using four potato …
A new pre-gelatinized starch preparing by gelatinization and spray drying of rice starch with hydrocolloids
Rice starch with hydrocolloids (pectin, xanthan gum, sodium alginate or ι-carrageenan) was
gelatinized and subsequently spray dried to prepare pre-gelatinized rice starch (PRS) with …
gelatinized and subsequently spray dried to prepare pre-gelatinized rice starch (PRS) with …
Pectins of different resources influences cold storage properties of corn starch gels: Structure-property relationships
F **e, X Ren, H Wu, H Zhang, Y Wu, Z Song, L Ai - Food hydrocolloids, 2022 - Elsevier
In this study, the structural characteristics of pectins with different degrees of esterification
(DE) and their effects on retrogradation, freeze-thaw stability, and texture of corn starch gels …
(DE) and their effects on retrogradation, freeze-thaw stability, and texture of corn starch gels …