Microwave heating technology performs the characteristics of fast heating, high efficiency,
green energy saving and easy control, which makes it deeply penetrate into the food …

Starch ghost, an insoluble structure of gelatinized starch, plays an important role in the
applications of starch. In this review, we summarized the preparation, morphology, structure …

When starch is heated in water, it absorbs water and swells. is is the process of
gelatinization, a process that causes a tremendouschange in the rheological properties of …

Starches isolated from pumpkin fruits, lentil and quinoa seeds were used to prepare edible
films. Physicochemical, thermal and mechanical properties of films were determined and …

In this study, granular cold-water swelling (GCWS) starch was prepared from chestnut starch
by ethanol-alkali method, after which it was further modified by electron beam irradiation …

The aim of the study was to characterize the selected physicochemical, thermal and
rheological properties of pumpkin starches and compared with the properties of potato and …

The goal of this study was to develop new biocomposite films that can better protect and
prolong the shelf life of food. Here, a ZnO: eugenol@ yam starch/microcrystalline cellulose …

Abstract Effect of particle size on compositional, functional, pasting, thermal and rheological
properties of commercial water chestnut flour (WCNF) was studied. The water holding …

Background The degree of polymerization of amylose starch in potato was so large that the
gel was hardness after gelatinization. Therefore, it is one of the most important ways that the …

In this study, viscoelastic properties and textural profile analysis of starches from two canary
seed varieties (CDC Maria and C05041) were compared with wheat starch. Based on …