Recent progress in understanding starch gelatinization-An important property determining food quality
C Li - Carbohydrate polymers, 2022 - Elsevier
Starch gelatinization is a crucial process in determining both texture and nutrition properties
of starch-based foods, while its complex nature is still not fully understood. Kinetics modeling …
of starch-based foods, while its complex nature is still not fully understood. Kinetics modeling …
Impact of starch chain length distributions on physicochemical properties and digestibility of starches
Changing starch structure at different levels is a promising approach to promote desirable
metabolic responses. Chain length distribution (CLD) is among the starch structural …
metabolic responses. Chain length distribution (CLD) is among the starch structural …
Parameterizing starch chain-length distributions for structure-property relations
Understanding starch structure-property relationship is important for the development of new
generation of starch-based foods with desirable functions. Recent developments of …
generation of starch-based foods with desirable functions. Recent developments of …
High-amylose starch: Structure, functionality and applications
Starch with a high amylose (AM) content (high AM starch, HAS) has attracted increasing
research attention due to its industrial application potential, such as functional foods and …
research attention due to its industrial application potential, such as functional foods and …
Effects of different hydrocolloids on gelatinization and gels structure of chestnut starch
The effects of carboxymethyl chitosan (CMC), xanthan gum (XG) and sodium alginate (SA)
on the gelatinization, rheology, gel properties, crystal form, functional group, water …
on the gelatinization, rheology, gel properties, crystal form, functional group, water …
Effects of amylose and amylopectin molecular structures on starch electrospinning
P Cao, G Wu, Z Yao, Z Wang, E Li, S Yu, Q Liu… - Carbohydrate …, 2022 - Elsevier
The role of amylose content in electrospinning starch nanofibres is well understood, but that
is not the case for the roles of the molecular structures of amylose and amylopectin. Here …
is not the case for the roles of the molecular structures of amylose and amylopectin. Here …
High-amylose wheat starch: Structural basis for water absorption and pasting properties
High-amylose wheat starch (HAWS) and flour (HAWF) have the potential to deliver food
products with enhanced nutritional functionality, but structure/function relationships are not …
products with enhanced nutritional functionality, but structure/function relationships are not …
Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle
Wheat flour, consisting of a complex matrix of starch and protein, is used as a representative
model of whole food here to investigate the binary interaction in relation to amylose level …
model of whole food here to investigate the binary interaction in relation to amylose level …
Insights into chain-length distributions of amylopectin and amylose molecules on the gelatinization property of rice starches
C Li, B Gong - International Journal of Biological Macromolecules, 2020 - Elsevier
Starch gelatinization is an endothermic transition arising during rice cooking, which
significantly influences rice eating and cooking quality (ECQ). The nature of starch …
significantly influences rice eating and cooking quality (ECQ). The nature of starch …
Combined crystalline, lamellar and granular structural insights into in vitro digestion rate of native starches
In low moisture foods, such as biscuits, starch supramolecular and granular structures are
largely retained, and these govern starch digestibility in such systems. Here, the …
largely retained, and these govern starch digestibility in such systems. Here, the …