Adlay starch-gluten composite gel: Effects of adlay starch on rheological and structural properties of gluten gel to molecular and physico-chemical characteristics.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.03.030
Abstract: Effects of adlay starch on the rheological and conformational changes in wheat gluten gel were investigated in this study. Rheological measurement showed that adlay starch-gluten composite gels exhibited higher storage modulus G' and loss modulus… read more here.
Keywords: gluten gel; effects adlay; starch rheological; starch ... See more keywords
Freeze Moisture Treatment and Ozonation of Adlay Starch (Coix lacryma-jobi): Effect on Functional, Pasting, and Physicochemical Properties
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DOI: 10.3390/polym14183854
Abstract: Adlay starch has great potential as a cereal starch, but it has several weaknesses, namely a low swelling volume, low solubility, and low stability. The purpose of this study was to improve the characteristics of… read more here.
Keywords: adlay starch; fmt ozonation; freeze moisture; ozonation ... See more keywords