Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems
Q Wang, L Li, X Zheng - Food Chemistry, 2021 - Elsevier
Cereals, one of the starch sources, have a tremendous and steady production worldwide.
Starchy foods constitute the major part of daily calorie intake for humans. As a simple and …
Starchy foods constitute the major part of daily calorie intake for humans. As a simple and …
Pearl millet grain as an emerging source of starch: A review on its structure, physicochemical properties, functionalization, and industrial applications
Pearl millet (Pennisetum glaucum (L.) R. Br.) is a sustainable and underutilized starch
source, constituting up to 70% starch in its grain. Pearl millet could be used as a cheaper …
source, constituting up to 70% starch in its grain. Pearl millet could be used as a cheaper …
Effect of heat-moisture treatment on the physicochemical properties and digestibility of proso millet flour and starch
Proso millet flour (PMF) and starch (PMS) were subjected to heat-moisture treatment (HMT)
at 25% moisture content and 110° C for 4 h. The effects of HMT on physicochemical and …
at 25% moisture content and 110° C for 4 h. The effects of HMT on physicochemical and …
Resistant starch and its nanoparticles: Recent advances in their green synthesis and application as functional food ingredients and bioactive delivery systems
C Wang, DJ McClements, A Jiao, J Wang, Z **… - Trends in Food Science …, 2022 - Elsevier
Background Starch is an important source of dietary carbohydrates in the typical human diet,
but the rapid digestion of starch promotes a rapid rise in blood sugar levels, which are …
but the rapid digestion of starch promotes a rapid rise in blood sugar levels, which are …
Impact of cold plasma treatment on nutritional, antinutritional, functional, thermal, rheological, and structural properties of pearl millet flour
This study was planned to investigate the effect of atmospheric cold plasma (CP) treatment
at different power levels (20–30 kV) for 10–20 min on physicochemical, technofunctional …
at different power levels (20–30 kV) for 10–20 min on physicochemical, technofunctional …
White finger millet starch: Hydrothermal and microwave modification and its characterisation
M Balakumaran, KG Nath, B Giridharan… - International journal of …, 2023 - Elsevier
White finger millet (WFM) starch was modified by hydrothermal (HS) and microwave (MS)
methods. Modification methods had a significant change in the b* value observed in the HS …
methods. Modification methods had a significant change in the b* value observed in the HS …
Development and characterization of physical modified pearl millet starch-based films
Pearl millet is an underutilized and drought-resistant crop that is mainly used for animal feed
and fodder. Starch (70%) is the main constituent of the pearl millet grain; this starch may be …
and fodder. Starch (70%) is the main constituent of the pearl millet grain; this starch may be …
The properties, modification, and application of banana starch
Banana is a tropical fruit crop that is consumed at large, not only because of the quantity
produced but also because it serves the calorific needs of millions of people. Banana is a …
produced but also because it serves the calorific needs of millions of people. Banana is a …
Exploring the effects of thermal and non-thermal modification methods on morphological, functional, and pasting properties of mung bean starch
SB Dhull, M Tanwar, SK Khatkar, A Chandak… - Innovative Food Science …, 2024 - Elsevier
The present study aimed to investigate the effects of thermal and non-thermal modification
techniques, namely heat moisture treatment (HMT), ultrasonication (US), HMT+ US, and …
techniques, namely heat moisture treatment (HMT), ultrasonication (US), HMT+ US, and …
Impact of various modification methods on physicochemical and functional properties of starch: a review
Starch is extensively used in food applications for process convenience and to improve the
quality of food products at industrial levels. The contemporary research on starch has …
quality of food products at industrial levels. The contemporary research on starch has …