Application of starch-based coatings incorporated with antimicrobial agents for preservation of fruits and vegetables: A review
W Oyom, Z Zhang, Y Bi, R Tahergorabi - Progress in Organic Coatings, 2022 - Elsevier
Postharvest storability of fresh produce poses a great challenge due to their rapid
physiological changes and microbial deterioration. Starch edible coatings have shown great …
physiological changes and microbial deterioration. Starch edible coatings have shown great …
A systematic review of rice noodles: Raw material, processing method and quality improvement
Background The increased consumption of rice noodle, a traditional rice-based product with
high nutritional values and pleasant tastes, has led to increased research attention …
high nutritional values and pleasant tastes, has led to increased research attention …
Quality Assessment of cookies made from composite flours containing malted barley flour and wheat flour
Wheat-based short-dough cookies are considered low nutritional value foods because their
recipes are high in fat and sugar. The aim of this study was to investigate the effects of …
recipes are high in fat and sugar. The aim of this study was to investigate the effects of …
Rheological and tribological properties of native potato starch agglomerated by fluidized bed granulator
SJ Yoon, J Bak, B Yoo - International Journal of Biological Macromolecules, 2024 - Elsevier
We explored the rheological and tribological properties of potato starch agglomerated with a
sugar binder (maltodextrin or lactose) at various concentrations by using a fluidized bed …
sugar binder (maltodextrin or lactose) at various concentrations by using a fluidized bed …
[HTML][HTML] Insights into the physicochemical and structural properties of pumpkin flour via synergistic treatments with debranching enzymes and freeze-thaw cycle
PH Huang, TS Wang, WC Chang - Food Hydrocolloids, 2024 - Elsevier
This study investigated the feasibility of increasing the resistant starch (RS) content and
decreasing the glycemic index (GI) of modified pumpkin flour (MPF) by using the enzyme …
decreasing the glycemic index (GI) of modified pumpkin flour (MPF) by using the enzyme …
Microwave treatment alters the fine molecular structure of waxy hull-less barley starch
Waxy hull-less barley kernels and their isolated starches were exposed to different
microwave conditions (power 640, 720, and 800 W, time 60, 120 and 180 s) and changes in …
microwave conditions (power 640, 720, and 800 W, time 60, 120 and 180 s) and changes in …
Mechanical properties and delivery of drug/probiotics from starch and non‐starch based novel bigels: A comparative study
The current study explores the properties of starch and non‐starch polysaccharides based
bigels containing sunflower oil and their application in controlled delivery of metronidazole …
bigels containing sunflower oil and their application in controlled delivery of metronidazole …
Effect of maltodextrin dextrose equivalent on electrospinnability and glycation reaction of blends with pea protein isolate
Compared to commonly applied wet and dry heating procedures, a combination of
electrospinning and heat treatment can facilitate glycation of proteins with reducing …
electrospinning and heat treatment can facilitate glycation of proteins with reducing …
Probing maltodextrins surface properties by atomic force microscopy: Interplay of glass transition and reconstitution properties
Reconstitution kinetics of three maltodextrins powders with different dextrose-equivalent
(DE) values (low, intermediate, high DE) were evaluated under the glassy and rubbery …
(DE) values (low, intermediate, high DE) were evaluated under the glassy and rubbery …
An innovative konjac glucomannan/κ‐carrageenan mixed tensile gel
BACKGROUND Konjac glucomannan (KGM) showed a synergistic interaction with κ‐
carrageenan (CAR), which led to the formation of a promising compound hydrocolloid gel in …
carrageenan (CAR), which led to the formation of a promising compound hydrocolloid gel in …