Related references
Note: Only part of the references are listed.Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp
Xuxu Li et al.
FOOD CHEMISTRY (2022)
Influence of cyclodextrins on the gelation behavior of κ-carrageenan/konjac glucomannan composite gel
Chao Yuan et al.
FOOD HYDROCOLLOIDS (2021)
Effects of different hydrocolloids on gelatinization and gels structure of chestnut starch
Wenmeng Liu et al.
FOOD HYDROCOLLOIDS (2021)
Effects of xanthan and konjac gums on pasting, rheology, microstructure, crystallinity and in vitro digestibility of mung bean resistant starch
Siyu Lin et al.
FOOD CHEMISTRY (2021)
Physicochemical, crystalline characterization and digestibility of wheat starch under superheated steam treatment
Yongshuai Ma et al.
FOOD HYDROCOLLOIDS (2021)
Effects of repeated and continuous dry heat treatments on the physicochemical and structural properties of quinoa starch
Ya-li Zhou et al.
FOOD HYDROCOLLOIDS (2021)
Shear-induced synergistic effects of konjac glucomannan and waxy potato starch on viscosity and gel strength
Fang Fang
FOOD HYDROCOLLOIDS (2021)
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)
Effects of konjac glucomannan on the rheological, microstructure and digestibility properties of debranched corn starch
Yuejia Ning et al.
FOOD HYDROCOLLOIDS (2020)
Effect of different Mesona chinensis polysaccharides on pasting, gelation, structural properties and in vitro digestibility of tapioca starch-Mesona chinensis polysaccharides gels
Yuehuan Xiao et al.
FOOD HYDROCOLLOIDS (2020)
Effects of Mesona chinensis Benth polysaccharide on physicochemical and rheological properties of sweet potato starch and its interactions
Yanming Ren et al.
FOOD HYDROCOLLOIDS (2020)
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)
Fecal microbiota responses to rice RS3 are specific to amylose molecular structure
Fangting Gu et al.
CARBOHYDRATE POLYMERS (2020)
Effect of wet-media milling on the physicochemical properties of tapioca starch and their relationship with the texture of myofibrillar protein gel
Xuxu Li et al.
FOOD HYDROCOLLOIDS (2020)
Tapioca starch-galactomannan systems: Comparative studies of rheological and textural properties
Erich von Borries-Medrano et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Effect of sodium carbonate on the gelation, rheology, texture and structural properties of maize starch-Mesona chinensis polysaccharide gel
Suchen Liu et al.
FOOD HYDROCOLLOIDS (2019)
Effects of repeated and continuous dry heat treatments on properties of sweet potato starch
Min Gou et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
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)
Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties
Haiteng Li et al.
FOOD HYDROCOLLOIDS (2019)
Effects of different modification methods on the physicochemical and rheological properties of Chinese yam (Dioscorea opposita Thunb.) starch
Si-Yu Qian et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Insights into the crystallinity and in vitro digestibility of chestnut starch during thermal processing
Wenjun Bao et al.
FOOD CHEMISTRY (2018)
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)
Preparation and characterization of lotus seed starch-fatty acid complexes formed by microfluidization
Bingyan Chen et al.
JOURNAL OF FOOD ENGINEERING (2018)
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)
Effect of thermal processing on the physicochemical properties of chestnut starch and textural profile of chestnut kernel
Lina Kan et al.
CARBOHYDRATE POLYMERS (2016)
Resistant starch content among several sorghum (Sorghum bicolor) genotypes and the effect of heat treatment on resistant starch retention in two genotypes
Natalia de Carvalho Teixeira et al.
FOOD CHEMISTRY (2016)
Recent advances in bioactive polysaccharides from Lycium barbarum L., Zizyphus jujuba Mill, Plantago spp., and Morus spp.: Structures and functionalities
Jian-Hua Xie et al.
FOOD HYDROCOLLOIDS (2016)
Impact of dry heating on physicochemical properties of corn starch and lysine mixture
Ying Ji et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
Effect of tapioca starch addition on rheological, thermal, and gelling properties of rice starch
D. Sun et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Densely packed matrices as rate determining features in starch hydrolysis
Bin Zhang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Effect of dry heat treatment on the physicochemical properties and structure of proso millet flour and starch
Qingjie Sun et al.
CARBOHYDRATE POLYMERS (2014)
Structural, morphological, and physicochemical properties of acetylated high-, medium-, and low-amylose rice starches
Rosana Colussi et al.
CARBOHYDRATE POLYMERS (2014)
Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours
Maria D. Torres et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Physicochemical properties of three starches derived from potato, chestnut, and yam as affected by freeze- thaw treatment
Wenjing Zhang et al.
STARCH-STARKE (2014)
Effect of dry heat treatment with xanthan on waxy rice starch
Yue Li et al.
CARBOHYDRATE POLYMERS (2013)
Effect of dry heating with ionic gums on physicochemical properties of starch
Qingjie Sun et al.
FOOD CHEMISTRY (2013)
Pasting, paste, and gel properties of starch-hydrocolloid combinations
James N. BeMiller
CARBOHYDRATE POLYMERS (2011)
Production, recovery and applications of xanthan gum by Xanthomonas campestris
Aarthy Palaniraj et al.
JOURNAL OF FOOD ENGINEERING (2011)
Resistant starch as functional ingredient: A review
E. Fuentes-Zaragoza et al.
FOOD RESEARCH INTERNATIONAL (2010)
Ultra high pressure (UHP)-assisted acetylation of corn starch
Hyun-Shik Choi et al.
CARBOHYDRATE POLYMERS (2009)
The effect of drying temperatures on morphological and chemical properties of dried chestnuts flours
Paula Correia et al.
JOURNAL OF FOOD ENGINEERING (2009)
Composition dependencies of the rheological properties of rice starch blends
JJ Chen et al.
CEREAL CHEMISTRY (2004)