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 …
Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and salts
Apart from its non-toxicity, biocompatibility and biodegradability, starch has demonstrated
eminent functional characteristics, eg, forming well-defined gels/films, stabilizing …
eminent functional characteristics, eg, forming well-defined gels/films, stabilizing …
Starch-based controlled release fertilizers: a review
Starch, as a widely available renewable resource, has the potential to be used in the
production of controlled-release fertilizers (CRFs) that support sustainable agriculture …
production of controlled-release fertilizers (CRFs) that support sustainable agriculture …
Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review
Z Wang, S Ma, B Sun, F Wang, J Huang, X Wang… - International journal of …, 2021 - Elsevier
Starch and gluten, the most important macromolecules in wheat flour, vary in thermal
properties. The thermal behavior of starch, gluten and their complexes during the …
properties. The thermal behavior of starch, gluten and their complexes during the …
Effects of ultra-high pressure combined with cold plasma on structural, physicochemical, and digestive properties of proso millet starch
X Sun, ASM Saleh, Y Lu, Z Sun, X Zhang, X Ge… - International journal of …, 2022 - Elsevier
In this study, proso millet starch was isolated and subjected to treatment with ultra-high
pressure (UHP), cold plasma (CP), or their combination to modify its functional properties …
pressure (UHP), cold plasma (CP), or their combination to modify its functional properties …
Insight into the improving effect on multi-scale structure, physicochemical and rheology properties of granular cold water soluble rice starch by dielectric barrier …
X Ge, H Shen, X Sun, W Liang, X Zhang, Z Sun, Y Lu… - Food …, 2022 - Elsevier
In the present study, the alcohol/alkali treatment of starch produced granular cold-water-
soluble starch (CWS) and explored the improvement of dielectric barrier discharge cold …
soluble starch (CWS) and explored the improvement of dielectric barrier discharge cold …
The multi-scale structure and physicochemical properties of mung bean starch modified by ultrasound combined with plasma treatment
H Shen, Y Guo, J Zhao, J Zhao, X Ge, Q Zhang… - International Journal of …, 2021 - Elsevier
Plasma is a simple, effective and promising food processing technology with great potential
for starch modification. Mung bean starch was subjected to ultrasound (300 W, 10, 30 and …
for starch modification. Mung bean starch was subjected to ultrasound (300 W, 10, 30 and …
Effects of various microwave intensities collaborated with different cold plasma duration time on structural, physicochemical, and digestive properties of lotus root …
X Sun, Z Sun, ASM Saleh, Y Lu, X Zhang, X Ge… - Food Chemistry, 2023 - Elsevier
Lotus root starch was treated with single and combined microwave (300 and 700 W) and
cold plasma (60, 90, and 120 s) treatments. Effects of treatments on multi-structural …
cold plasma (60, 90, and 120 s) treatments. Effects of treatments on multi-structural …
Understanding how electron beam irradiation doses and frequencies modify the multiscale structure, physicochemical properties, and in vitro digestibility of potato …
W Liang, W Zhao, X Liu, J Zheng, Z Sun, X Ge… - Food Research …, 2022 - Elsevier
To optimize the properties of native potato starch and to broaden its application in the food
field, it was treated by electron beam irradiation (EBI) with different irradiation doses (6, 12 …
field, it was treated by electron beam irradiation (EBI) with different irradiation doses (6, 12 …
Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism
ZB Cao, C Yu, Z Yang, JJ **ng, XN Guo, KX Zhu - Food Hydrocolloids, 2021 - Elsevier
The impact of gluten quality on the textural stability of the cooked noodles and its underlying
mechanism were investigated. Textural characterisation and cooking quality analysis were …
mechanism were investigated. Textural characterisation and cooking quality analysis were …