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

Polysaccharides derived from plant foods are major components of the human diet, with
limited contributions of related components from fungal and algal sources. In particular …

Native and modified starches are important raw materials used in the industry. Gelatinization
and rheological properties of starch are primary physicochemical properties to determine its …

Recent studies of the mechanisms determining the rate and extent of starch digestion by α-
amylase are reviewed in the light of current widely-used classifications for (a) the …

Corn, rice, wheat and potato are the main sources of starches which differ significantly in
composition, morphology, thermal, rheological and retrogradation properties. Cereal …

A review with 267 references. Use of starch–hydrocolloid combinations is widespread,
particularly in the food processing industry. Many studies have been conducted with a goal …

The major carbohydrate of tuber and root crops is starch, which accounts for 16–24% of their
total weight. In recent years, substantial progress has been made in understanding the …

The disruption of molecular oders which occur during the gelatinisation of starch granules
has been studied by isolating dried samples from maize, waxy maize, wheat, potatoe, and …

Comparative studies of native maize starches with different amylose contents were carried
out using X-ray powder diffraction. The results show a transition of crystalline type from A …

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 …