High-amylose maize starch: Structure, properties, modifications and industrial applications
M Obadi, Y Qi, B Xu - Carbohydrate Polymers, 2023 - Elsevier
High-amylose maize refers to a special type of maize cultivar with a 50%–90% amylose
content of the total starch. High-amylose maize starch (HAMS) is of interest because it …
content of the total starch. High-amylose maize starch (HAMS) is of interest because it …
Recent advances in enzyme biotechnology on modifying gelatinized and granular starch
Background Enzymatic modification of foods is an important tool for enhancing starch
functionality due to its safety, high efficiency, and specificity. Enzymatic modification of …
functionality due to its safety, high efficiency, and specificity. Enzymatic modification of …
[HTML][HTML] Modification of multi-scale structure, physicochemical properties, and digestibility of rice starch via microwave and cold plasma treatments
The effects of microwave (MW) treatments for 30 and 90 s or cold plasma (CP) treatments for
2, 6, and 10 min on structural, physicochemical, and digestive properties of rice starch were …
2, 6, and 10 min on structural, physicochemical, and digestive properties of rice starch were …
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 …
High-pressure pasting performance and multilevel structures of short-term microwave-treated high-amylose maize starch
Microwave treatment is an environmentally friendly method for modification of high-amylose
maize starch (HAMS). Here, the effects of short-time (≤ 120 s) microwave treatment on the …
maize starch (HAMS). Here, the effects of short-time (≤ 120 s) microwave treatment on the …
A review of green methods used in starch–polyphenol interactions: Physicochemical and digestion aspects
The interactions of starch with lipids, proteins, and other major food components during food
processing are inevitable. These interactions could result in the formation of V-type or non-V …
processing are inevitable. These interactions could result in the formation of V-type or non-V …
[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 …
properties, digestibility and antioxidant activity of brown rice flour (BRF) were investigated …
[HTML][HTML] Effect of microwave treatment on technological, physicochemical, rheological and microstructural properties of mango (Mangifera indica) kernel starch variety …
D Ramírez-Brewer, SE Quintana, LA García-Zapateiro - LWT, 2023 - Elsevier
Mango is a tropical fruit used in various agricultural food products. The purpose of the
research was to analyze the application of microwave treatment on the, technological …
research was to analyze the application of microwave treatment on the, technological …
High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800
This paper evaluated the relationship between multi-scale structure and high-pressure
gelation properties of nine types of starches with different amylose (AM) content and …
gelation properties of nine types of starches with different amylose (AM) content and …
Structural evolution of maize starches with different amylose content during pasting and gelation as evidenced by rapid Visco Analyser
This study examined multi-scale structural alterations of maize starches varying in amylose
content during pasting and gelation, using Rapid Visco Analyser (RVA). At 50° C, starch …
content during pasting and gelation, using Rapid Visco Analyser (RVA). At 50° C, starch …