Bivariate flow cytometric analysis and sorting of different types of maize starch grains
Sign Up to like & getrecommendations! Published in 2018 at "Cytometry Part A"
DOI: 10.1002/cyto.a.23261
Abstract: Particle‐size distribution, granular structure, and composition significantly affect the physicochemical properties, rheological properties, and nutritional function of starch. Flow cytometry and flow sorting are widely considered convenient and efficient ways of classifying and separating natural… read more here.
Keywords: different types; maize starch; bivariate flow; flow cytometric ... See more keywords
A New Insight into the Biosynthesis, Structure and Functionality of Waxy Maize Starch under Drought Stress.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12599
Abstract: BACKGROUND Drought stress (DS) is the main abiotic stress that maize suffered during its whole growth period, and maize is also sensitive to DS. It had been demonstrated that DS could improve the quality of… read more here.
Keywords: drought stress; waxy maize; starch; maize starch ... See more keywords
Green Production and Structural Evaluation of Maize Starch–Fatty Acid Complexes Through High Speed Homogenization
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Polymers and the Environment"
DOI: 10.1007/s10924-020-01837-1
Abstract: The current study describes the production of maize starch–fatty acid complexes through high speed homogenization, a novel field of research, without heat or any chemical treatment. The starch–fatty acid complexes were produced with three different… read more here.
Keywords: maize starch; fatty acid; acid complexes; acid ... See more keywords
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
Fishmeal and maize starch inclusions in sorghum-soybean meal diets generate different responses in growth performance, nutrient utilisation, starch and protein digestive dynamics of broiler chickens
Sign Up to like & getrecommendations! Published in 2017 at "Animal Feed Science and Technology"
DOI: 10.1016/j.anifeedsci.2017.03.003
Abstract: Abstract This study comprised a 2 × 2 factorial array of dietary treatments offered to male Ross 308 broiler chicks from 15 to 28 days post-hatch. The dietary treatments consisted of a sorghum-soybean meal diet in which either… read more here.
Keywords: sorghum soybean; starch protein; maize starch; meal ... See more keywords
Physicochemical and crystalline properties of standard maize starch hydrothermally treated by direct steaming.
Sign Up to like & getrecommendations! Published in 2017 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2016.10.009
Abstract: The changes in physicochemical properties of standard maize starch (SMS) by three hydrothermal treatments; DV-HMT (Direct Vapor-Heat Moisture Treatment), RP-HMT (Reduced Pressurized-Heat Moisture Treatment) and DIC (instantaneous controlled pressure drop) were investigated at different processing… read more here.
Keywords: properties standard; physicochemical crystalline; maize starch; standard maize ... See more keywords
Physicochemical properties of black pepper (Piper nigrum) starch.
Sign Up to like & getrecommendations! Published in 2018 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2017.11.051
Abstract: Black pepper (Piper nigrum) is among the most popular spices around the world. Starch is the major component of black pepper. However, little is known about functional properties of this starch. In this study, swelling,… read more here.
Keywords: piper nigrum; maize starch; pepper piper; pepper starch ... See more keywords
Prediction of swelling behavior of crosslinked maize starch suspensions.
Sign Up to like & getrecommendations! Published in 2018 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2018.07.020
Abstract: Rheological properties of starch are affected by swelling of the granules that is in turn controlled by the degree of crosslinking. A previously developed model for swelling of starch granules was extended to account for… read more here.
Keywords: crosslinked maize; behavior crosslinked; maize starch; prediction swelling ... See more keywords
Structural and physicochemical property changes during pyroconversion of native maize starch.
Sign Up to like & getrecommendations! Published in 2020 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2020.116560
Abstract: Pyrodextrins are widely applied in industry as adhesives, coatings, binders, and in food as dietary fiber. In this study, the dynamic changes of structure and physicochemical property during pyroconversion of native maize starch are investigated.… read more here.
Keywords: native maize; maize starch; pyroconversion native; physicochemical property ... 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
Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.10.131
Abstract: The effect of oligomeric procyanidins (OPCs) on the retrogradation of maize starch with different amylose/amylopectin ratios was investigated. The apparent amylose contents in high-amylose maize (HAM), normal maize (NM), and amylopectin maize (APM) starches are… read more here.
Keywords: maize starch; amylose amylopectin; different amylose; starch different ... See more keywords