Interactions between soluble soybean polysaccharide and starch during the gelatinization and retrogradation: Effects of selected starch varieties

Quantitative Instrumental Assessment of Cooked Rice Stickiness

(2020) Micha Peleg   Food Engineering Reviews

Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements

(2019) Katsuyoshi Nishinari et al.   JOURNAL OF TEXTURE STUDIES

Maltodextrin promotes calcium caseinate fibre formation through air inclusion

(2019) Zhaojun Wang et al.   FOOD HYDROCOLLOIDS

Surface Modification of Tapioca Starch by Using the Chemical and Enzymatic Method

(2019) Kewalee Prompiputtanapon et al.   STARCH-STARKE

Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch

(2018) Bao Zhang et al.   FOOD CHEMISTRY

Impact of different structural types of amylopectin on retrogradation

(2018) Varatharajan Vamadevan et al.   FOOD HYDROCOLLOIDS

Tapioca starch-pullulan interaction during gelation and retrogradation

(2018) Long Sheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of soybean soluble polysaccharide on the pasting, gels, and rheological properties of kudzu and lotus starches

(2018) Dan Liu et al.   FOOD HYDROCOLLOIDS

Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage

(2017) Long Chen et al.   FOOD CHEMISTRY

Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch

(2017) Denglin Luo et al.   FOOD CHEMISTRY

Effects of pectin on molecular structural changes in starch during digestion

(2017) Yeming Bai et al.   FOOD HYDROCOLLOIDS

Effects of low molecular sugars on the retrogradation of tapioca starch gels during storage

(2017) Xiaoyu Zhang et al.   PLoS One

Effect of pullulan on the short-term and long-term retrogradation of rice starch

(2015) Long Chen et al.   CARBOHYDRATE POLYMERS

Effect of NaCl addition on the freeze-thaw stability of tapioca starch gels

(2015) Guanqing Wang et al.   STARCH-STARKE

The effect of partial gelatinization of corn starch on its retrogradation

(2013) Zong-qiang Fu et al.   CARBOHYDRATE POLYMERS

Pectic substances: From simple pectic polysaccharides to complex pectins—A new hypothetical model

(2011) Beda M. Yapo   CARBOHYDRATE POLYMERS

Quantification of total iodine in intact granular starches of different botanical origin exposed to iodine vapor at various water activities

(2011) Bruce Manion et al.   CARBOHYDRATE RESEARCH

Functions of Gum Arabic and Soybean Soluble Polysaccharide in Cooked Rice as a Texture Modifier

(2010) Sayaka ISHIHARA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Hydrocolloid Interaction with Water, Protein, and Starch in Wheat Dough

(2010) Natalia Linlaud et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Amylolysis of wheat starches. II. Degradation patterns of native starch granules with varying functional properties

(2010) Jaroslav Blazek et al.   JOURNAL OF CEREAL SCIENCE

Physicochemical characterization of chemically modified corn starches related to rheological behavior, retrogradation and film forming capacity

(2010) Olivia V. López et al.   JOURNAL OF FOOD ENGINEERING

Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters

(2008) Maria Helena B. Nunes et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of tea polyphenols on the retrogradation of rice starch

(2008) Yue Wu et al.   FOOD RESEARCH INTERNATIONAL

Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch: Soybean-soluble polysaccharide and gum arabic

(2007) Takahiro Funami et al.   FOOD HYDROCOLLOIDS