Highland barley (HB) is mainly composed of starch, which may account for up to 65% of the
dry weight to the kernel. HB possesses unique physical and chemical properties and has …

Rice is a popular grain and forms part of the daily diet of people throughout the world.
However, the consumption of rice and its products is sometimes limited by its high glycemic …

In this study, the impact of highland barley germination on bread-making performance, shelf-
life, and nutritional value was evaluated. Highland barley was germinated for 24, 48, and 72 …

Radio frequency (RF) heating as an emerging technology was applied to regulate the
structural, digestive and physicochemical properties of rice starch. In vitro digestibility results …

Germinated highland barley has been shown to have many health benefits, but the
weakening of the starch gel properties during the germination limits its further application. In …

In order to provide a theoretical basis on how germination treatment modulated the pasting
behaviors of starches from native and germinated waxy brown rice, impacts of germination …

This study investigated the effects of highland barley's germination time (24, 48, and 72 h)
on the thermomechanical, pasting, fermentation, dynamic rheological, molecular mobility …

The effects of fermentation on barley starch were studied using Lactiplantibacillus plantarum
dy-1. Changes in multi-scale structure and physicochemical properties of barley starch were …

Highland barley is a grain crop grown in Tibet, China. This study investigated the structure of
highland barley starch using ultrasound (40 kHz, 40 min, 165.5 W) and germination …

Thermal processing has been applied to the property modification of the pure Tibetan
Qingke (TQ) starch, but few studies attempt to elucidate the changes in physicochemical …