Structural, gelatinization, and rheological properties of heat-moisture treated potato starch with added salt and its application in potato starch noodles

Starch retrogradation in potato cells: Structure and in vitro digestion paradigm

(2022) Ling Shu et al.   CARBOHYDRATE POLYMERS

Evaluation of cooking performance, structural properties, storage stability and shelf life prediction of high-moisture wet starch noodles

(2021) Sha Yang et al.   FOOD CHEMISTRY

Impacts and potential applications: A review of the modification of starches by heat-moisture treatment (HMT)

(2021) Kathlyn Schafranski et al.   FOOD HYDROCOLLOIDS

Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat

(2021) Hongcai Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Long-term storage and temperature induced quality changes of industrial-scale wet starch noodles

(2021) Sha Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ordered structural changes of retrograded starch gel over long-term storage in wet starch noodles

(2021) Sha Yang et al.   CARBOHYDRATE POLYMERS

Starch structure and nutritional functionality – Past revelations and future prospects

(2021) Shahid Ahmed Junejo et al.   CARBOHYDRATE POLYMERS

Comparison of morphology and rheology of starch nanoparticles prepared from pulse and cereal starches by rapid antisolvent nanoprecipitation

(2021) Hongmin Dong et al.   FOOD HYDROCOLLOIDS

Effect of sodium chloride solution on quality of 3D-printed samples molded using wheat starch gel

(2021) Luyao Zheng et al.   FOOD HYDROCOLLOIDS

Dynamic distribution and transition of gluten proteins during noodle processing

(2021) Mengli Zhang et al.   FOOD HYDROCOLLOIDS

High-amylose wheat and maize starches have distinctly different granule organization and annealing behaviour: A key role for chain mobility

(2020) Haiteng Li 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

Light Microscopy as a Tool to Evaluate the Functionality of Starch in Food

(2020) Wioletta Błaszczak et al.   Foods

Structural, rheological, pasting and textural properties of granular cold water swelling maize starch: Effect of NaCl and CaCl2

(2020) Sara Hedayati et al.   CARBOHYDRATE POLYMERS

Texture and digestion of noodles with varied gluten contents and cooking time: The view from protein matrix and inner structure

(2020) Mengdi Yao et al.   FOOD CHEMISTRY

Dual modification of potato starch: Effects of heat-moisture and high pressure treatments on starch structure and functionalities

(2020) Rosana Colussi et al.   FOOD CHEMISTRY

Effect of heat-moisture treatment on the in vitro digestibility and physicochemical properties of starch-hydrocolloid complexes

(2020) Shuai Zhou et al.   FOOD HYDROCOLLOIDS

Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin

(2020) Chuanwu Han et al.   FOOD HYDROCOLLOIDS

Effects of potassium sulfate on swelling, gelatinizing and pasting properties of three rice starches from different sources

(2020) Yongtao Yang et al.   CARBOHYDRATE POLYMERS

Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products

(2020) Mohammed Obadi et al.   FOOD HYDROCOLLOIDS

Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems

(2020) Qingfa Wang et al.   FOOD CHEMISTRY

Effect of potassium alum addition on the quality of potato starch noodles

(2019) Zhen Li et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Manipulating raw noodle crystallinity to control the hardness of cooked noodle

(2019) Aoxing Tang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structural, physicochemical, and digestibility properties of starch-soybean peptide complex subjected to heat moisture treatment

(2019) Xu Chen et al.   FOOD CHEMISTRY

Understanding the structural and digestion changes of starch in heat-moisture treated polished rice grains with varying amylose content

(2019) Xiaojuan Yang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Impact of frying conditions on hierarchical structures and oil absorption of normal maize starch

(2019) Long Chen et al.   FOOD HYDROCOLLOIDS

Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli

(2019) Ya-Yun Feng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Rheological nature and dropping performance of sweet potato starch dough as influenced by the binder pastes

(2018) Yang Wang et al.   FOOD HYDROCOLLOIDS

A new way to improve physicochemical properties of potato starch

(2018) Yassaroh Yassaroh et al.   CARBOHYDRATE POLYMERS

Hierarchical structure and physicochemical properties of highland barley starch following heat moisture treatment

(2018) Kun Liu et al.   FOOD CHEMISTRY

The mechanism of salt effects on starch gelatinization from a statistical thermodynamic perspective

(2018) Thomas W.J. Nicol et al.   FOOD HYDROCOLLOIDS

Impact of steam-heat-moisture treatment on structural and functional properties of cassava flour and starch

(2018) Olayemi E. Dudu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Processing and evaluation of heat moisture treated (HMT) amaranth starch noodles; An inclusive comparison with corn starch noodles

(2017) Narender K. Chandla et al.   JOURNAL OF CEREAL SCIENCE

Differences in physicochemical properties and in vitro digestibility between tartary buckwheat flour and starch modified by heat-moisture treatment

(2017) Yao Xiao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of repeated heat-moisture treatments on digestibility, physicochemical and structural properties of sweet potato starch

(2016) Ting-Ting Huang et al.   FOOD HYDROCOLLOIDS

Effect of heat-moisture and acid treatment on physicochemical, pasting, thermal and morphological properties of Horse Chestnut (Aesculus indica) starch

(2016) Syed Insha Rafiq et al.   FOOD HYDROCOLLOIDS

Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch

(2016) Cheng-mei Liu et al.   FOOD HYDROCOLLOIDS

Phosphorylated Cellulose Nanofibrils: A Renewable Nanomaterial for the Preparation of Intrinsically Flame-Retardant Materials

(2015) Maryam Ghanadpour et al.   BIOMACROMOLECULES

Rheological and functional properties of heat moisture treated pearl millet starch

(2015) Monika Sharma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of salts on physicochemical, microstructural and thermal properties of potato starch

(2014) Hongxian Zhou et al.   FOOD CHEMISTRY

Development of oxidised and heat–moisture treated potato starch film

(2011) Elessandra da Rosa Zavareze et al.   FOOD CHEMISTRY

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

(2010) V. Varatharajan et al.   CARBOHYDRATE POLYMERS

Impact of heat-moisture treatment and annealing in starches: A review

(2010) Elessandra da Rosa Zavareze et al.   CARBOHYDRATE POLYMERS

The Impact of Heat-Moisture Treatment on Molecular Structures and Properties of Starches Isolated from Different Botanical Sources

(2010) Ratnajothi Hoover   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of heat-moisture treatment on rice starch of varying amylose content

(2009) Elessandra da Rosa Zavareze et al.   FOOD CHEMISTRY

Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving

(2009) Hong-Zhuo Tan et al.   FOOD RESEARCH INTERNATIONAL