Quinoa starch: Structure, properties, and applications.
Sign Up to like & getrecommendations! Published in 2018 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2017.11.067
Abstract: Quinoa (Chenopodium quinoa Willd.) has gained popularity worldwide largely due to the attractive nutritional profile. It also has much potential for food security due to the great genetic diversity. Starch is the main component of… read more here.
Keywords: starch structure; structure properties; applications quinoa; quinoa starch ... See more keywords
Physicochemical properties of dodecenyl succinic anhydride (DDSA) modified quinoa starch.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125201
Abstract: Quinoa starch granules were esterified with dodecenyl succinic anhydride (DDSA) to various degrees of substitution (DS) (0.0023-0.0095). Physicochemical properties and emulsification capacity of the modified starch were studied. Increasing DS increased the particle size, water… read more here.
Keywords: ddsa modified; succinic anhydride; quinoa starch; starch ... See more keywords
Relationships between supramolecular organization and amylopectin fine structure of quinoa starch
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.106685
Abstract: Abstract The molecular and granular structure of 9 quinoa starches were investigated and correlated with each other. The molecular structure of quinoa amylopectin and β-limit dextrins studied by high performance anion exchange chromatography suggested that… read more here.
Keywords: quinoa starch; structure quinoa; structure; amylopectin ... See more keywords
Pickering emulsifiers based on enzymatically modified quinoa starches: Preparation, microstructures, hydrophilic property and emulsifying property.
Sign Up to like & getrecommendations! Published in 2021 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2021.08.212
Abstract: Quinoa starch was developed as a new kind of Pickering emulsifier by enzymatic modification. The morphological structure, crystalline structure, lamellar structure, fractal structure, particle size distribution, contact angle, emulsion index (EI), and emulsion micromorphology were… read more here.
Keywords: hydrophilic property; property; structure; quinoa starch ... See more keywords
Physicochemical characteristics and in vitro digestibility of starches from colored quinoa (Chenopodium quinoa) varieties.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16126
Abstract: The quinoa flour processing is mostly subject to the properties of starch. Starches from four colored quinoa varieties, including white quinoa (QS-W), yellow quinoa (QS-Y), red (QS-R), and black (QS-B), were compared with respect to… read more here.
Keywords: quinoa starch; colored quinoa; vitro digestibility; starch ... See more keywords
Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11172625
Abstract: The purpose of this study is to investigate the effects of starch extraction methods (alkali, wet-milling, and enzymatic) on the multi-scale structures and functional properties of quinoa starch. When the enzymatic method was compared with… read more here.
Keywords: quinoa starch; multi scale; wet milling; starch ... See more keywords