Hypoglycemic effect of soluble polysaccharide and catechins from green tea on inhibiting intestinal transport of glucose.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10442
Abstract: BACKGROUND Water soluble polysaccharide derived from green tea (WSP) is produced as byproducts when catechins were extracted from green tea. Although inhibitory effect of green tea catechins on the glucose transport in small intestine has… read more here.
Keywords: green tea; effect; gte wsp; wheat starch ... See more keywords
Feasibility of butanol production from wheat starch wastewater by Clostridium acetobutylicum
Sign Up to like & getrecommendations! Published in 2018 at "Energy"
DOI: 10.1016/j.energy.2018.04.125
Abstract: Abstract For the urgent demand of environmental protection and resource utilization, the use of industrial or agricultural waste for biofuel production has been put on the agenda. The present study investigated the feasibility of acetone,… read more here.
Keywords: butanol; production; starch wastewater; wheat starch ... See more keywords
Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4).
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125090
Abstract: In this study, molecular properties of wheat starch from three different types of breads were analyzed using asymmetric flow field-flow (AF4) connected to multi-angle light scattering (MALS) and differential refractive index (dRI) detectors. This analysis… read more here.
Keywords: properties wheat; different types; molecular properties; wheat starch ... 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
3D printing performance of gels from wheat starch, flour and whole meal.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129546
Abstract: The effects of material composition on the quality of 3D-printed food using wheat starch, flour and whole meal were explored. Results showed that samples molded by wheat starch and whole meal obtained a more accurate… read more here.
Keywords: whole meal; flour whole; meal; starch flour ... See more keywords
Structural, physicochemical and long-term retrogradation properties of wheat starch treated using transglucosidase.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132226
Abstract: To reduce the wheat-flour-based food texture and flavor deterioration caused by starch retrogradation, herein wheat starch, the most ingredient in wheat flour, was modified by transglucosidase to delay long-term retrogradation of wheat starch. The study… read more here.
Keywords: retrogradation; long term; wheat starch; transglucosidase ... See more keywords
Effects of sugars and sugar alcohols on the gelatinization temperature of wheat starch
Sign Up to like & getrecommendations! Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.06.035
Abstract: Abstract The effects of nineteen sugars and sugar alcohols on the gelatinization temperature (Tgel) of wheat starch were investigated. Starch Tgels in sweetener solutions were determined using differential scanning calorimetry; the solution and intrinsic properties… read more here.
Keywords: sweetener; gelatinization temperature; wheat starch; starch ... See more keywords
A molecular explanation of wheat starch physicochemical properties related to noodle eating quality
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106035
Abstract: Abstract The relationship between wheat-starch molecular structures (obtained by size-exclusion chromatography), physicochemical properties (swelling power (SP), pasting and thermal properties) and noodle eating qualities were examined. SP was negatively correlated with amylose content and positively… read more here.
Keywords: noodle eating; negatively correlated; amylopectin chains; physicochemical properties ... See more keywords
Impact of superheated steam on the moisture transfer, structural characteristics and rheological properties of wheat starch
Sign Up to like & getrecommendations! Published in 2022 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.107089
Abstract: Abstract Superheated steam treatment (SST) can improve cereal-based foodstuff quality. Starch is the major component of cereal-based foodstuffs, playing a key role in food quality. For understanding the effect of SST on the moisture distribution,… read more here.
Keywords: moisture; wheat starch; moisture transfer; superheated steam ... See more keywords
Effect of sodium chloride solution on quality of 3D-printed samples molded using wheat starch gel
Sign Up to like & getrecommendations! Published in 2022 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.107197
Abstract: Abstract This study presents a new method of 3D printing food constructs using wheat starch gel, with a NaCl (sodium chloride) addition, and investigates the influence of the NaCl addition on the gel and final… read more here.
Keywords: starch gel; using wheat; wheat starch; starch ... See more keywords
Interactions between wheat starch and cellulose derivatives in short-term retrogradation: Rheology and FTIR study.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.07.061
Abstract: The understanding of the interactions between starch and cellulose hydrocolloids is crucial for equipment design and definition of operation parameters in the food industry. In the present study, the possible interactions of wheat starch (WS)… read more here.
Keywords: interactions wheat; rheology; starch cellulose; term retrogradation ... See more keywords