Digestibility and Acceptability of Wheat Flour Cookies Partially Substituted with High Amylose Maize Starch
Sign Up to like & getrecommendations! Published in 2019 at "Plant Foods for Human Nutrition"
DOI: 10.1007/s11130-019-00753-7
Abstract: Cookies are one of the most consumed bakery products and the formulation could be modified to consider them as a functional food. The high amylose maize starch (HAMS) is considered as resistant starch (RS) type… read more here.
Keywords: wheat flour; flour cookies; maize starch; high amylose ... See more keywords
Formation of high amylose corn starch/konjac glucomannan composite film with improved mechanical and barrier properties.
Sign Up to like & getrecommendations! Published in 2021 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2020.117039
Abstract: Recently, starch-based packaging materials have become one of research hot points. In the present study, glycerol-plasticized composite films based on high amylose corn starch (HCS) and konjac glucomannan (KGM) were developed. The influence of KGM… read more here.
Keywords: kgm; high amylose; corn starch; amylose corn ... See more keywords
Stabilizing emulsions using high-amylose maize starch treated by solvothermal process.
Sign Up to like & getrecommendations! Published in 2022 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2022.119190
Abstract: This paper proposes a method to modify high-amylose maize starch (HAMS) with lauric acid in an ethanol solvothermal system to prepare a cold-water swelling esterified starch (M-HAMS). Using M-HAMS as a granule stabilizer, oil-in-water Pickering… read more here.
Keywords: maize starch; amylose maize; high amylose; water ... See more keywords
Wet milling characteristics of corn mutants using modified processes and improving starch yields from high amylose corn
Sign Up to like & getrecommendations! Published in 2021 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2020.12.015
Abstract: Abstract Yellow dent, high amylose and waxy corn were evaluated using lab-scale conventional, enzymatic (E-milling) and intermittent milling and dynamic steeping (IMDS) processes. The application of proteolytic enzyme (E-milling) and sulfur dioxide (Conventional milling and… read more here.
Keywords: amylose corn; wet milling; starch yields; corn ... See more keywords
Manipulation of the internal structure of high amylose maize starch by high pressure treatment and its diverse influence on digestion
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.09.015
Abstract: Abstract In this study, high amylose maize starch was mixed with different moisture contents, followed by high hydrostatic pressure (HHP) at 200, 400, 600, 800 and 1000 MP, respectively. Changes in starch physicochemical and digestion properties… read more here.
Keywords: pressure; treatment; high amylose; digestion ... See more keywords
Effects of dextrinization and octenylsuccinylation of high amylose starch on complex formation with ω-3 fatty acids (EPA/DHA)
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DOI: 10.1016/j.foodhyd.2017.10.012
Abstract: Abstract High amylose maize starch (70% amylose) was dextrinized in an acid/alcohol solution (0.36% HCl in ethanol, 50 °C for 24 h), and the starch and its dextrin were octenylsuccinylated (DS 0.019) to be utilized as complex… read more here.
Keywords: recovery; high amylose; fatty acids; complex formation ... See more keywords
Effects of molecular interactions in debranched high amylose starch on digestibility and hydrogel properties
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105498
Abstract: Abstract In this work, the molecular entanglement, hydrogel properties, water mobility, and digestibility of debranched high amylose starch (DBHAS) with different debranching degrees were investigated to reveal the effects of molecular interactions on their digestibility… read more here.
Keywords: hydrogel; hydrogel properties; amylose starch; high amylose ... See more keywords
High-amylose wheat and maize starches have distinctly different granule organization and annealing behaviour: A key role for chain mobility
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.105820
Abstract: Abstract For regular starches, gelatinization occurs over a relatively narrow temperature range in excess water; however, high-amylose starches typically gelatinise over an extended temperature range by a process that is less understood. The present study… read more here.
Keywords: different granule; chain; distinctly different; granule organization ... See more keywords
Effects of sucrose fatty acid esters on the stability and bonding performance of high amylose starch-based wood adhesive.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2017.06.090
Abstract: A facile approach was developed to dramatically boost the performance of high amylose starch-based wood adhesive (HASWA) by addition of sucrose fatty acid esters (SEs). The results showed that the addition of 6% (w/w, dry… read more here.
Keywords: performance high; amylose starch; high amylose; wood adhesive ... See more keywords
Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.07.025
Abstract: Microwave processing is a suitable technology for starch-based food processing. This work investigated the changes of structures and properties of high-amylose maize starch (HAMS) during short-time microwave irradiation (1-4 min). After 1 min of treatment, short amylopectin… read more here.
Keywords: treatment; high amylose; short time; time microwave ... See more keywords
Impacts of guar and xanthan gums on pasting and gelling properties of high-amylose corn starches.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.09.231
Abstract: The effects of adding guar and xanthan gums on the pasting and gel properties of high-amylose corn starches, Hylon V (∼ 50% amylose content) and NF-CG170 (∼ 71% amylose content), were studied with waxy corn… read more here.
Keywords: corn; high amylose; guar xanthan; properties high ... See more keywords