An insight into the gelatinization properties influencing the modified starches used in food industry: A review
Native starch is subjected to various forms of modification to improve its structural,
mechanical, and thermal properties for wider applications in the food industry. Physical …
mechanical, and thermal properties for wider applications in the food industry. Physical …
Thermoplastic starch: A possible biodegradable food packaging material—A review
In the past years, research has been focused on biodegradable materials to replace
petroleum based plastics for food packaging application. For this purpose, biopolymers are …
petroleum based plastics for food packaging application. For this purpose, biopolymers are …
Research progress on properties of pre-gelatinized starch and its application in wheat flour products
Starch is the most abundant organic compound in nature, second only to cellulose.
However, the conserved structure of native starches limits their properties and applications …
However, the conserved structure of native starches limits their properties and applications …
A review on blending of corn starch with natural and synthetic polymers, and inorganic nanoparticles with mathematical modeling
Maize or corn is considered as very distinctive plant. Corn having better capability of utilizing
sun light, is a noble way of getting a natural polymer known as starch. Amylopectin and …
sun light, is a noble way of getting a natural polymer known as starch. Amylopectin and …
Effects of extrusion on structural properties, physicochemical properties and in vitro starch digestibility of Tartary buckwheat flour
Z Zhang, M Zhu, B **ng, Y Liang, L Zou, M Li, X Fan… - Food …, 2023 - Elsevier
Tartary buckwheat is a promising pseudocereal with health benefits. However, native Tartary
buckwheat flour (NTBF) cannot satisfy the specific physicochemical properties required for …
buckwheat flour (NTBF) cannot satisfy the specific physicochemical properties required for …
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 …
Clean label starch: production, physicochemical characteristics, and industrial applications
Recently, health-conscious consumers have a tendency to avoid the use of modified starch
in their food products because of reluctance regarding food additives or chemical processes …
in their food products because of reluctance regarding food additives or chemical processes …
Physicochemical and structural characterization of potato starch with different degrees of gelatinization
Starch gelatinization has been widely studied previously, but there is still a lack of
systematical research on the relationship between the degree of starch gelatinization (DSG) …
systematical research on the relationship between the degree of starch gelatinization (DSG) …
A new pre-gelatinized starch preparing by spray drying and electron beam irradiation of oat starch
H Shen, J Yu, J Bai, Y Liu, X Ge, W Li, J Zheng - Food Chemistry, 2023 - Elsevier
As a green and safe physical technology, irradiation is increasingly used to improve starch
properties. In the study, oat starch was pre-gelatinized at 70° C followed by spray drying …
properties. In the study, oat starch was pre-gelatinized at 70° C followed by spray drying …
Extruded whole buckwheat noodles: Effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics …
X Sun, C Yu, M Fu, D Wu, C Gao, X Feng, W Cheng… - Food & Function, 2019 - pubs.rsc.org
The effects of processing variables on the degree of gelatinization (DG), changes of
nutritional components, cooking characteristics and in vitro starch digestibility of extruded …
nutritional components, cooking characteristics and in vitro starch digestibility of extruded …