With the increasing growth of the algae industry and the development of algae biorefinery,
there is a growing need for high-value applications of algae-extracted biopolymers. The …

Starch retrogradation is a process in which disaggregated amylose and amylopectin chains
in a gelatinized starch paste reassociate to form more ordered structures. Starch …

Biodegradable and edible cassava starch-glycerol based films with different concentrations
of yerba mate extract (0, 5 and 20 wt.%) were prepared by casting. The plasticizing effect of …

Recent developments in methods and instrumentation have contributed to major advances
in our understanding of the fine structure of amylose and amylopectin. The structure of the …

Publisher Summary This chapter presents a review of the structural aspects of biopolymer
gels and the mechanisms of their formation. It describes a simple classification of gelling …

The retrogradation of starch gels has been studied by using X-ray diffraction, differential
scanning calorimetry, and measurements of the shear modulus. Starch gels were …

Water, the most abundant constituent of natural foods, is a ubiquitous plasticizer of most
natural and fabricated food ingredients and products. Many of the new concepts and …

This reference text describes the breadmaking process at the molecular level, based on
surface and colloidal science and introducing colloidal science with a minimum of theory.; …

The wealth of current knowledge on starch retrogradation is due in large measure to the
wide array of analytical methods at the disposal of food scientists. Since retrogradation is a …

Highlights•Impact of ultrasound on diverse aspects of starch reviewed.•Structure–property
relations discussed.•Directions to better utilize ultrasound for starch applications suggested …