Recent advances in the preparation, characterization, and food application of starch-based hydrogels
C Cui, Y Jia, Q Sun, M Yu, N Ji, L Dai, Y Wang… - Carbohydrate …, 2022 - Elsevier
Although synthetic polymer hydrogels have excellent mechanical properties, they are not
easily degraded, are toxic, and easily cause environmental pollution. Therefore, starch …
easily degraded, are toxic, and easily cause environmental pollution. Therefore, starch …
Water absorption behavior of starch: A review of its determination methods, influencing factors, directional modification, and food applications
J Zhang, L Tao, S Yang, Y Li, Q Wu, S Song… - Trends in Food Science & …, 2024 - Elsevier
Background Water absorption capacity (WAC) is one of the main aspects of starch research.
This directly affects the performance of the starch products in the food industry. Scope and …
This directly affects the performance of the starch products in the food industry. Scope and …
Characterizing digestibility of potato starch with cations by SEM, X-ray, LF-NMR, FTIR
Y Zhuang, Y Wang, H Yang - Food Chemistry, 2023 - Elsevier
Cations can combine with starch and alter its physicochemical characteristics. The addition
of cations may influence the in vitro digestion of potato starch. Scanning electron …
of cations may influence the in vitro digestion of potato starch. Scanning electron …
Effect of freezing-thawing pre-treatment on enzymatic modification of corn and potato starch treated with activated α-amylase: Investigation of functional properties
Owing to the semi-crystalline structure of native starch granules, enzymatic modification is
low efficient. In order to achieve highly effective amylolysis by α-amylase, freezing/thawing …
low efficient. In order to achieve highly effective amylolysis by α-amylase, freezing/thawing …
Changes in structural, digestive, and rheological properties of corn, potato, and pea starches as influenced by different ultrasonic treatments
B Zhang, Y **ao, X Wu, F Luo, Q Lin, Y Ding - International Journal of …, 2021 - Elsevier
Ultrasound was widely used in starch modification, whereas there was no review focusing
on the effects of different ultrasonic treatments on A-, B-and C-type starches. In this study, the …
on the effects of different ultrasonic treatments on A-, B-and C-type starches. In this study, the …
[HTML][HTML] Investigation of ultrasound-assisted starch acetylation by single-and dual-frequency ultrasound based on rheology modelling, non-isothermal reaction kinetics …
To achieve wheat starch acetylation (AC) with a high degree of substitution (DS), the
acetylation process was carried out using various ultrasonication frequencies, including 25 …
acetylation process was carried out using various ultrasonication frequencies, including 25 …
Structure-based modification of a-amylase by conventional and emerging technologies: Comparative study on the secondary structure, activity, thermal stability and …
Abstract α-Amylase is an endo-enzyme that catalyzes the hydrolysis of starch into shorter
oligosaccharides. α-Amylase plays a crucial role in various industries. Manipulated α …
oligosaccharides. α-Amylase plays a crucial role in various industries. Manipulated α …
[HTML][HTML] Ultrasound-assisted starch hydrolyzing by alpha-amylase: Implementation of computational fluid dynamics, acoustic field determination, and rheology …
The study aimed to optimize the ultrasonic-assisted modification (UAM) of corn and potato
starch by assessing the influence of ultrasound geometry, power, and frequency on the fluid …
starch by assessing the influence of ultrasound geometry, power, and frequency on the fluid …
Structural changes of A-, B-and C-type starches of corn, potato and pea as influenced by sonication temperature and their relationships with digestibility
Q Ouyang, X Wang, Y **ao, F Luo, Q Lin, Y Ding - Food chemistry, 2021 - Elsevier
The effect of sonication temperature on the structures and digestion behaviour of corn starch
(CS, A-type), potato starch (PtS, B-type), and pea starch (PS, C-type) was investigated. For …
(CS, A-type), potato starch (PtS, B-type), and pea starch (PS, C-type) was investigated. For …
Understanding the aggregation structure, digestive and rheological properties of corn, potato, and pea starches modified by ultrasonic frequency
Y **ao, X Wu, B Zhang, F Luo, Q Lin, Y Ding - International Journal of …, 2021 - Elsevier
Corn starch (CS), potato starch (PtS), and pea starch (PS) were modified by ultrasonic
frequency (codes as UFCS, UFPtS and UFPS), and changes in aggregation structure …
frequency (codes as UFCS, UFPtS and UFPS), and changes in aggregation structure …