4.7 Article

Chestnut starch modification with dry heat treatment and addition of xanthan gum: Gelatinization, structural and functional properties

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp

Xuxu Li et al.

Summary: Both micro-starch and nano-starch can enhance the gel properties of fish myofibrillar protein, with nano-starch having a more significant effect due to its contribution to the continuity of the protein network. Nano-starch shows good compatibility with the protein while micro-starch tends to experience phase separation within the protein matrix.

FOOD CHEMISTRY (2022)

Article Chemistry, Applied

Influence of cyclodextrins on the gelation behavior of κ-carrageenan/konjac glucomannan composite gel

Chao Yuan et al.

Summary: The study evaluated the effects of cyclodextrins (CDs) on the gelation behavior of x-carrageenan/konjac glucomannan (KC/KGM) composite gel. The results showed that CDs reduced viscosity and yield stress, while enhancing storage modulus of the gel. Methyl-beta-CD (M-beta-CD) had the most significant impact on improving gel structure flexibility.

FOOD HYDROCOLLOIDS (2021)

Article Chemistry, Applied

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

Wenmeng Liu et al.

Summary: The study found that the addition of CMC, XG, and SA had different effects on the gel properties and water distribution of chestnut starch. XG and SA increased the gel viscosity values and promoted the structure's order, while CMC increased the free water content.

FOOD HYDROCOLLOIDS (2021)

Article Chemistry, Applied

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

Siyu Lin et al.

Summary: The addition of xanthan gum and konjac gum was found to increase the viscosity and rheological properties of mung bean resistant starch, forming mixtures with higher viscoelasticity. These mixtures exhibited high crystallinity, as well as a high summation of resistant starch and slowly digestible starch.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Physicochemical, crystalline characterization and digestibility of wheat starch under superheated steam treatment

Yongshuai Ma et al.

Summary: Superheated steam treatment significantly impacted the physicochemical and structural properties of wheat starch, raising gelatinization temperature, reducing hydrolysis rate, and increasing levels of slowly digestible starch and resistant starch. These findings suggest that superheat steam technology may be a promising strategy for starch modification.

FOOD HYDROCOLLOIDS (2021)

Article Chemistry, Applied

Effects of repeated and continuous dry heat treatments on the physicochemical and structural properties of quinoa starch

Ya-li Zhou et al.

Summary: The study found that RDHT and CDHT have different effects on the crystallinity, water solubility, pasting parameters, and in vitro digestibility of quinoa starch. RDHT showed better performance in altering the physicochemical and structural properties of quinoa starch compared to CDHT.

FOOD HYDROCOLLOIDS (2021)

Article Chemistry, Applied

Shear-induced synergistic effects of konjac glucomannan and waxy potato starch on viscosity and gel strength

Fang Fang

Summary: This study investigated the effects of konjac glucomannan (KGM) on the gel formation of waxy potato starch (WPS) under low shear. The results showed that KGM accelerated the gel formation process and enhanced the elasticity and storage modulus of the gel. Strong synergistic effects of shear and KGM on the viscosity and storage modulus were observed during the gel formation process, independent of the properties of the KGM dispersion.

FOOD HYDROCOLLOIDS (2021)

Article Biochemistry & Molecular Biology

Impacts of guar and xanthan gums on pasting and gel properties of high-amylose corn starches

Yayuan Zhang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Article Food Science & Technology

Incorporation of xanthan gum to gluten-free pasta with cassava starch. Physical, textural and sensory attributes

Laura Beatriz Milde et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Chemistry, Applied

Fecal microbiota responses to rice RS3 are specific to amylose molecular structure

Fangting Gu et al.

CARBOHYDRATE POLYMERS (2020)

Article Biochemistry & Molecular Biology

Tapioca starch-galactomannan systems: Comparative studies of rheological and textural properties

Erich von Borries-Medrano et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Article Biochemistry & Molecular Biology

Effects of repeated and continuous dry heat treatments on properties of sweet potato starch

Min Gou et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Article Biochemistry & Molecular Biology

Morphological and physicochemical characterization of starches isolated from chestnuts cultivated in different regions of China

Jiayue Guo et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Article Biochemistry & Molecular Biology

Effect of dry heat treatment on physical property and in vitro starch digestibility of high amylose rice starch

Im Kyung Oh et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Engineering, Chemical

Preparation and characterization of lotus seed starch-fatty acid complexes formed by microfluidization

Bingyan Chen et al.

JOURNAL OF FOOD ENGINEERING (2018)

Article Biochemistry & Molecular Biology

Effect of dry heating and ionic gum on the physicochemical and release properties of starch from Dioscorea

Deepika Vashisht et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

Article Biochemistry & Molecular Biology

Impact of dry heating on physicochemical properties of corn starch and lysine mixture

Ying Ji et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)

Article Food Science & Technology

Effect of tapioca starch addition on rheological, thermal, and gelling properties of rice starch

D. Sun et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Review Food Science & Technology

Densely packed matrices as rate determining features in starch hydrolysis

Bin Zhang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

Article Food Science & Technology

Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours

Maria D. Torres et al.

FOOD AND BIOPROCESS TECHNOLOGY (2014)

Article Chemistry, Applied

Effect of dry heat treatment with xanthan on waxy rice starch

Yue Li et al.

CARBOHYDRATE POLYMERS (2013)

Article Chemistry, Applied

Effect of dry heating with ionic gums on physicochemical properties of starch

Qingjie Sun et al.

FOOD CHEMISTRY (2013)

Review Chemistry, Applied

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

James N. BeMiller

CARBOHYDRATE POLYMERS (2011)

Review Engineering, Chemical

Production, recovery and applications of xanthan gum by Xanthomonas campestris

Aarthy Palaniraj et al.

JOURNAL OF FOOD ENGINEERING (2011)

Review Food Science & Technology

Resistant starch as functional ingredient: A review

E. Fuentes-Zaragoza et al.

FOOD RESEARCH INTERNATIONAL (2010)

Article Chemistry, Applied

Ultra high pressure (UHP)-assisted acetylation of corn starch

Hyun-Shik Choi et al.

CARBOHYDRATE POLYMERS (2009)

Article Engineering, Chemical

The effect of drying temperatures on morphological and chemical properties of dried chestnuts flours

Paula Correia et al.

JOURNAL OF FOOD ENGINEERING (2009)

Article Chemistry, Applied

Composition dependencies of the rheological properties of rice starch blends

JJ Chen et al.

CEREAL CHEMISTRY (2004)