A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality

R Jia, C Cui, L Gao, Y Qin, N Ji, L Dai, Y Wang… - Carbohydrate …, 2023 - Elsevier
Swelling behavior involves the process of starch granules absorbing enough water to swell
and increase the viscosity of starch suspension under hydrothermal conditions, making it …

[HTML][HTML] Isomaltulose: From origin to application and its beneficial properties–A bibliometric approach

WFC de Souza, FLC Almeida, RJS de Castro… - Food Research …, 2022 - Elsevier
Consumers are concerned with the amount of sucrose added to foods and its effects on
human health. One way to reduce this concern is through the consumption of sucrose …

Oleogels based on germinated and non-germinated wheat starches and orange essential oil: Application as a hydrogenated vegetable fat replacement in bread

FT da Silva, FN Dos Santos, LM Fonseca… - International Journal of …, 2023 - Elsevier
This study aimed to produce oleogels based on non-germinated and germinated wheat
starches with orange essential oil, apply them to replace hydrogenated vegetable fat in …

[HTML][HTML] The extension of vacuum microwave drying time improved the physicochemical properties, in vitro digestibility and antioxidant activity of brown rice flour

Z Shao, Y Song, Y Hong, S Tao, J Sun, C Liu, Z Wu… - LWT, 2023 - Elsevier
In this study, the effects of vacuum microwave drying (VMD) time on the physicochemical
properties, digestibility and antioxidant activity of brown rice flour (BRF) were investigated …

Effects of different proportions of erythritol and mannitol on the physicochemical properties of corn starch films prepared via the flow elongation method

Y Liu, Z Wei, J Wang, Y Wu, X Xu, B Wang… - Food Chemistry, 2024 - Elsevier
In this study, corn films based on corn starch were fabricated through the casting method,
and various plasticizers (namely, erythritol and d-mannitol) were incorporated. The study …

[HTML][HTML] Food texture design in sugar reduced cakes: Predicting batters rheology and physical properties of cakes from physicochemical principles

S Renzetti, RGM van der Sman - Food Hydrocolloids, 2022 - Elsevier
Sugar reduction in bakery products such as pound cake is a challenging task due to the
multiple functionalities of sugars. Sucrose affects flour pasting behaviour, starch …

A comparative study on the gel and structural characteristics of starch from three rice varieties when combined with Mesona chinensis polysaccharides

J Kong, J Song, H Wen, Q Yu, Y Chen, J Xie - International Journal of …, 2024 - Elsevier
Mesona chinensis polysaccharide (MCP) has excellent gel-forming characteristic, previous
studies showed that MCP could affect the gelling and structural properties of rice starch, but …

Effects of erythritol on rheological properties of rice flour and structural characteristics of extruded dried rice noodles with rapid rehydration behaviors

L Gao, Z Xu, R Zhang, Y Qin, N Ji, Y Wang, L Xiong… - Food …, 2023 - Elsevier
Dry rice noodles are associated with difficulties in rehydration and high cooking losses. The
aim of this research was to improve the rehydration and edible quality of dried rice noodles …

Variable effects of twenty sugars and sugar alcohols on the retrogradation of wheat starch gels

MC Allan, LJ Mauer - Foods, 2022 - mdpi.com
Starch retrogradation is desirable for some food textures and nutritional traits but detrimental
to sensory and storage qualities of other foods. The objective of this study was to determine …

The important role of starch fine molecular structures in starch gelatinization property with addition of sugars/sugar alcohols

S Li, Z Wang, D Feng, Y Pan, E Li, J Wang, C Li - Carbohydrate Polymers, 2024 - Elsevier
The relationship between the fine structure of starch and its gelatinization properties is not
well studied, particularly in relation to the influence of sugar or sugar alcohol. In this study …