The texture, flavor, performance and nutrition of foods are affected by their physical
properties during processing, cooking, storage, and shelf life. In addition to chemical …

Blend of starch and hydrocolloids is a secure and feasible physical modifying method for
native starch. Konjac glucomannan (KGM), a kind of non-ionic hydrocolloids, has been …

In recent years, more and more hydrocolloids are explored and applied in the modification of
native starch, Mesona chinensis Benth gum (MCG) is considered as an economical and …

Abstract Effects of pectin with different molecular weight (M w) on gelatinization behavior,
textural properties, retrogradation, and in vitro digestibility of corn starch (CS) were …

This study investigated the effects of LJP (Laminaria japonica polysaccharides) on the
rheological, gelatinization, and retrogradation properties of WS (wheat starch) gels. Dynamic …

Temperature fluctuation damages the quality of starch-based foods, and the freeze-thaw
cycle (FTC) can simulate this process. This study investigated how Mulberry leaf …

Abstract 3D printing is a promising technology for food production, capable of producing and
developing personalized food products. In recent years, research on the application of 3D …

Abstract Effects of sucrose, raffinose and stachyose on pasting, thermal, and rheological
properties of sweet potato starch (SPS) were investigated. The results indicated that pasting …

In this study, the interactions of wheat starch (WS)(5%, w/w) with sage seed gum (SSG)(0–
0.50%, w/w) were explored by steady and dynamic rheological tests and Fourier transform …

The effects of Mesona chinensis polysaccharides (MCP) obtained through cellulase-
assisted (MCP-C) and sodium carbonate-assisted (MCP-S) extractions on the pasting …