Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase

Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vitro starch digestibility and estimated glycaemic properties of Chinese steamed buns

(2021) Noraidah Haini et al.   JOURNAL OF CEREAL SCIENCE

Chitosan oleate-tripolyphosphate complex-coated calcium alginate bead: Physicochemical aspects of concurrent core-coat formation

(2021) Mulham Alfatama et al.   CARBOHYDRATE POLYMERS

Effect of four viscous soluble dietary fibers on the physicochemical, structural properties, and in vitro digestibility of rice starch: A comparison study

(2021) Jiong Zheng et al.   FOOD CHEMISTRY

Effects of different hydrocolloids on gelatinization and gels structure of chestnut starch

(2021) Wenmeng Liu et al.   FOOD HYDROCOLLOIDS

Effects of ionic polysaccharides and egg white protein complex formulations on dough rheological properties, structure formation and in vitro starch digestibility of wet sweet potato vermicelli

(2020) Ya-Yun Feng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Ultrasound assisted annealing production of resistant starches type 3 from fractionated debranched starch: Structural characterization and in-vitro digestibility

(2020) Ranran Chang et al.   FOOD HYDROCOLLOIDS

Effects of xanthan and konjac gums on pasting, rheology, microstructure, crystallinity and in vitro digestibility of mung bean resistant starch

(2020) Siyu Lin et al.   FOOD CHEMISTRY

Effect of sodium alginate on the quality of highland barley fortified wheat noodles

(2020) Tingting Hong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structural characteristics and physicochemical properties of field pea starch modified by physical, enzymatic, and acid treatments

(2019) Dingting Zhou et al.   FOOD HYDROCOLLOIDS

Effects of molecular interactions in debranched high amylose starch on digestibility and hydrogel properties

(2019) Guodong Liu et al.   FOOD HYDROCOLLOIDS

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

(2018) Iman Dankar et al.   FOOD CHEMISTRY

The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starch

(2018) Lokesh Kumar et al.   FOOD CHEMISTRY

Effect of sodium carbonate on the gelation, rheology, texture and structural properties of maize starch-Mesona chinensis polysaccharide gel

(2018) Suchen Liu et al.   FOOD HYDROCOLLOIDS

Effects of oligosaccharides on pasting, thermal and rheological properties of sweet potato starch

(2017) Da-Nian Zhou et al.   FOOD CHEMISTRY

Effect of hydrocolloids and salts on retrogradation of native and modified maize starch

(2017) Zhen Fu et al.   FOOD HYDROCOLLOIDS

A modeling approach in the interpretation of starch pasting properties

(2017) İbrahim Palabiyik et al.   JOURNAL OF CEREAL SCIENCE

Small differences in amylopectin fine structure may explain large functional differences of starch

(2016) Eric Bertoft et al.   CARBOHYDRATE POLYMERS

Crystallization and chain reorganization of debranched rice starches in relation to resistant starch formation

(2015) Worawikunya Kiatponglarp et al.   CARBOHYDRATE POLYMERS

Study of effect of sodium alginate on potato starch digestibility during in vitro digestion

(2015) Cristian Ramírez et al.   FOOD HYDROCOLLOIDS

Physicochemical and structural properties of debranched waxy rice, waxy corn and waxy potato starches

(2015) Nuengmaysa Klaochanpong et al.   FOOD HYDROCOLLOIDS

Pullulanase hydrolysis behaviors and hydrogel properties of debranched starches from different sources

(2015) Guodong Liu et al.   FOOD HYDROCOLLOIDS

Effect of chemical modification on molecular structure and functional properties of Musa AAB starch

(2015) Chagam Koteswara Reddy et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The cell release kinetics and the swelling behavior of physically crosslinked xanthan–chitosan hydrogels in simulated gastrointestinal conditions

(2014) Sanem Argin et al.   FOOD HYDROCOLLOIDS

Pasting and rheological properties of rice starch as affected by pullulan

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

Application of Enzyme-Treated Corn Starches in Breakfast Cereal Coating

(2012) Curtis R. Luckett et al.   JOURNAL OF FOOD SCIENCE

Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids

(2011) Wisutthana Samutsri et al.   CARBOHYDRATE POLYMERS

Effect of non-starch polysaccharides on the in vitro digestibility and rheological properties of rice starch gel

(2011) Tomoko Sasaki et al.   FOOD CHEMISTRY

Influence of Guar Gum on the In Vitro Starch Digestibility—Rheological and Microstructural Characteristics

(2010) Anne Dartois et al.   Food Biophysics

Effect of debranching and heat treatments on formation and functional properties of resistant starch from high-amylose corn starches

(2009) Serpil Ozturk et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Hydroxypropylated starches of varying amylose contents as sustained release matrices in tablets

(2009) F.O. Onofre et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Autoclave and β-Amylolysis Lead to Reduced in Vitro Digestibility of Starch

(2009) B. Elliot Hickman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY