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
On the pseudoelastic-viscoelastic behavior of starch hydrogels at various degrees of gelatinization and retrogradation
Sign Up to like & getrecommendations! Published in 2025 at "Physics of Fluids"
DOI: 10.1063/5.0251424
Abstract: Starch, a naturally abundant and widely consumed energy source, is biocompatible and extensively used in the food and pharmaceutical industries. Digestion of starch involves both the mechanical breakdown through mastication and peristaltic waves of the… read more here.
Keywords: gelatinization retrogradation; degrees gelatinization; starch; starch hydrogels ... See more keywords