Influence of sodium alginate on the gelatinization, rheological, and retrogradation properties of rice starch

Effect of ingredients on the quality of gluten-free steamed bread based on potato flour

(2019) Xingli Liu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of xanthan gum on the short- and long-term retrogradation of potato starches of various amylose content

(2019) Anna Dobosz et al.   FOOD HYDROCOLLOIDS

Effect of sodium alginate on the gelatinization and retrogradation properties of two tuber starches

(2018) Zhen Yu et al.   CEREAL CHEMISTRY

Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction

(2018) Iman Dankar et al.   FOOD CHEMISTRY

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

The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate

(2018) Zhen Yu et al.   FOOD HYDROCOLLOIDS

Effects of konjac glucomannan on pasting and rheological properties of corn starch

(2018) Shuping Ma et al.   FOOD HYDROCOLLOIDS

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

(2017) Denglin Luo et al.   FOOD CHEMISTRY

Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios

(2017) Rui Liu et al.   FOOD CHEMISTRY

Retardant effect of sodium alginate on the retrogradation properties of normal cornstarch and anti-retrogradation mechanism

(2017) Qian-Qian Li et al.   FOOD HYDROCOLLOIDS

Effect of sodium alginate and its guluronic acid/mannuronic acid ratio on the physicochemical properties of high-amylose cornstarch

(2016) Yang Zhao et al.   STARCH-STARKE

Effects of corn fiber gum (CFG) on the pasting and thermal behaviors of maize starch

(2015) Shuang Qiu et al.   CARBOHYDRATE POLYMERS

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

(2015) Long Chen et al.   CARBOHYDRATE POLYMERS

Pasting investigation, SEM observation and the possible interaction study on rice starch–pullulan combination

(2015) Long Chen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Pasting and rheological properties of rice starch as affected by pullulan

(2014) Long Chen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The effect of xanthan on short and long-term retrogradation of rice starch

(2014) Minmin Tang et al.   STARCH-STARKE

Alginate derivatization: A review of chemistry, properties and applications

(2012) Siddhesh N. Pawar et al.   BIOMATERIALS

Effects of hydrocolloids on the pasting and paste properties of commercial pea starch

(2012) Hyun-Seok Kim et al.   CARBOHYDRATE POLYMERS

Pasting, paste, and gel properties of starch–hydrocolloid combinations

(2011) James N. BeMiller   CARBOHYDRATE POLYMERS

Effect of Polysaccharides on the Gelatinization Properties of Cornstarch Dispersions

(2011) Zhiting Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage

(2009) Shifeng Yu et al.   JOURNAL OF CEREAL SCIENCE

Interaction of Guar and Xanthan Gums with Starch in the Gels Obtained from Normal, Waxy and High-amylose Corn Starches

(2009) Fernanda H. Weber et al.   STARCH-STARKE

Starch–cassia gum interactions: A microstructure – Rheology study

(2008) Lovedeep Kaur et al.   FOOD CHEMISTRY

Effect of different β-glucans on the gelatinisation and retrogradation of rice starch

(2008) Rawiwan Banchathanakij et al.   FOOD CHEMISTRY

Effect of polysaccharides on gelatinization and retrogradation of wheat starch

(2007) Yibin Zhou et al.   FOOD HYDROCOLLOIDS

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

Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

(2007) Makoto Nakauma et al.   FOOD HYDROCOLLOIDS