Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch

Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch

(2022) Sreejani Barua et al.   FOOD HYDROCOLLOIDS

Optimization and digestogram modeling of hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch using hot air oven, autoclave, and microwave treatments

(2021) Sreejani Barua et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An insight into the structural evolution of waxy maize starch chains during growth based on nonlinear rheology

(2021) Zipeng Liu et al.   FOOD HYDROCOLLOIDS

Characterization and digestogram modeling of modified elephant foot yam ( Amorphophallus paeoniifolius ) starch using ultrasonic pretreated autoclaving

(2021) Sreejani Barua et al.   JOURNAL OF FOOD PROCESS ENGINEERING

oreo: An R package for large amplitude oscillatory analysis

(2021) Giorgio Luciano et al.   SoftwareX

Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

(2020) Ming‐zhu Zheng et al.   Food Science & Nutrition

Insights into the hierarchical structure and digestibility of starch in heat-moisture treated adlay seeds

(2020) Hongwei Wang et al.   FOOD CHEMISTRY

Physicochemical and rheological properties and in vitro digestibility of heat moisture treated and annealed starch of sohphlang (Flemingia vestita) tuber

(2020) Vegonia Marboh et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

(2020) Qingfa Wang et al.   FOOD CHEMISTRY

Large amplitude oscillatory shear behavior and gelation procedure of high and low acyl gellan gum in aqueous solution

(2018) Kefeng Tong et al.   CARBOHYDRATE POLYMERS

Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch

(2018) Hongwei Wang et al.   FOOD CHEMISTRY

Linear and nonlinear rheological behavior of native and debranched waxy rice starch gels

(2018) Suthsiri Precha-Atsawanan et al.   FOOD HYDROCOLLOIDS

The comparison of LAOS behavior of structured food materials (suspensions, emulsions and elastic networks)

(2017) Ozlem C. Duvarci et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of particle size on compositional, functional, pasting and rheological properties of commercial water chestnut flour

(2016) Jasim Ahmed 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 oxidation, cross-linking and dual modification on physicochemical, crystallinity, morphological, pasting and thermal characteristics of elephant foot yam (Amorphophallus paeoniifolius) starch

(2016) Sakshi Sukhija et al.   FOOD HYDROCOLLOIDS

Pre-gelatinized tapioca starch and its mixtures with xanthan gum and ι-carrageenan

(2016) Natalie Russ et al.   FOOD HYDROCOLLOIDS

Dual modification of taro starch by microwave and other heat moisture treatments

(2016) Dhritiman Deka et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of heat–moisture treatment reaction conditions on the physicochemical and structural properties of maize starch: Moisture and length of heating

(2015) Zhongquan Sui et al.   FOOD CHEMISTRY

Soft matter food physics—the physics of food and cooking

(2015) Thomas A Vilgis   REPORTS ON PROGRESS IN PHYSICS

Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/κ-Carrageenan Gels

(2013) H.S. Melito et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Concentrated Polymer Solutions are Different from Melts: Role of Entanglement Molecular Weight

(2013) Qian Huang et al.   MACROMOLECULES