Proton NMR relaxometry as probe of gelatinization, plasticization and montmorillonite-loading effects on starch-based materials.
Sign Up to like & getrecommendations! Published in 2018 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2017.11.021
Abstract: The effects of granule disruption, the addition of glycerol and montmorillonite on the granule structure of corn starch were investigated by proton NMR relaxation, through the T2*, T1 and T1ρ relaxation times. Films containing 0%,… read more here.
Keywords: proton nmr; nmr relaxometry; plasticization; gelatinization ... See more keywords
Effects of electron beam irradiation on physicochemical properties of corn flour and improvement of the gelatinization inhibition.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.04.152
Abstract: The properties and viscosity-reduction mechanism of corn flour irradiated by electron beam have not been understood properly. Here, we investigate the effects of electron beam irradiation (EBI) on the gelatinization and physicochemical properties of corn… read more here.
Keywords: irradiation; corn; gelatinization; corn flour ... See more keywords
Effect of degree of polymerization of amylopectin on the gelatinization properties of jackfruit seed starch.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.03.033
Abstract: Five gelatinized jackfruit starches (GJFSS: M1', M5', M6', M11', and BD') were prepared using amylose mixed with five types of amylopectin. M1' had the lowest degree of polymerization while BD' had the highest. The five… read more here.
Keywords: polymerization amylopectin; seed; gelatinization; degree polymerization ... See more keywords
Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126477
Abstract: Water-extractable arabinoxylan (WEAX) could effectively improve the cereal food quality, while its regulatory effect on wheat starch properties has yet to be well-understood. This study selected the WEAX with different molecular weight (Mw) but same… read more here.
Keywords: water extractable; retrogradation; gelatinization; wheat starch ... See more keywords
Effect of gelatinization degree on emulsification capacity of corn starch esterified with octenyl succinic acid.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131657
Abstract: Normal corn starch (∼26% amylose content) was subjected to different degrees of extrusion-based pregelatinization (55, 75, and 95%) to improve the efficiency of octenyl succinic anhydride (OSA) esterification. The partial disruption of the native semi-crystalline… read more here.
Keywords: gelatinization degree; octenyl succinic; starch; corn starch ... See more keywords
Dispersion characteristics of pregelatinized waxy rice starch and its performance as an emulsifier for oil-in-water emulsions: Effect of gelatinization temperature and starch concentration
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DOI: 10.1016/j.foodhyd.2018.12.013
Abstract: Abstract The dispersion characteristics and the emulsifier performance of pregelatinized waxy rice starch gelatinized at different temperatures (65, 75, and 85 °C abbreviated as PWRS 65, 75, and 85, respectively) and various concentrations (3, 5, 7,… read more here.
Keywords: dispersion characteristics; temperature; concentration; gelatinization ... See more keywords
Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch
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DOI: 10.1016/j.foodhyd.2020.105652
Abstract: Abstract An investigation was conducted into the effects of micro- and nano-emulsion on gelatinization and retrogradation of rice starch (RS). According to the results, the addition of emulsion contributed to the decline in the maximum… read more here.
Keywords: gelatinization retrogradation; gelatinization; emulsion gelatinization; emulsion ... See more keywords
Influence of an O/W emulsion on the gelatinization, retrogradation and digestibility of rice starch with varying amylose contents
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106547
Abstract: Abstract The present study aimed to explore the effects of oil-in-water emulsion on the gelatinization, retrogradation, and digestibility of indica rice starch (IRS), japonica rice starch (JRS), and glutinous rice starch (GRS). With the emulsion,… read more here.
Keywords: rice starch; retrogradation; gelatinization; emulsion ... See more keywords
Starch hydrogels: The influence of the amylose content and gelatinization method.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2018.02.144
Abstract: Gelatinization and retrogradation, influenced by amylose and amylopectin ratio, are important characteristics for starch hydrogels elaboration. The objective of this study was to evaluate the influence of amylose content and the gelatinization method on the… read more here.
Keywords: amylose content; influence amylose; gelatinization; starch hydrogels ... See more keywords
In vitro starch digestibility, degree of gelatinization and functional properties of twin screw prepared cereal-legume pasta
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.03.001
Abstract: Abstract The investigation explores the possibility of utilizing legume flour (pigeon pea:10–30%) and brown rice flour (35–45%) for production of pasta using twin screw extruder. RSM was used to analyse the effect of feed moisture… read more here.
Keywords: pasta; twin screw; vitro starch; gelatinization ... See more keywords
Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.05.005
Abstract: Abstract The effect of feed moisture content (10, 14 and 18%) and die temperature (110 and 160 °C) on functional properties, specific mechanical energy (SME), morphology, thermal properties, X -ray diffraction pattern (XRD), Fourier transform infrared… read more here.
Keywords: sorghum flour; extrusion cooking; crystallinity; gelatinization ... See more keywords