Effect of Water and [Emim][OAc] as Plasticizer on Gelatinization of Starch
Keywords: ژلاتین کردن; Starch; plasticizer; 1-ethyl-3-methylimidazolium acetate; gelatinization ;
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Drying methods used in starch isolation change properties of C-type chestnut (Castanea mollissima) starches
Keywords: ژلاتین کردن; Chestnut starch; Freeze-drying; Structure; Swelling power; Gelatinization
Physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat: Effects of lipids removal
Keywords: ژلاتین کردن; Wheat starch; Defatted; Gelatinization; Pasting; Swelling
Interest of coupling ATR-MIR spectroscopy with independent components analysis to follow starch hydrothermal transformations
Keywords: ژلاتین کردن; Food; Cereal product; Gelatinization; Retrogradation; Mid-infrared; ChemometricsATR-MIR, Attenuated Total Reflectance Mid-Infrared; HDP, Hydroxypropyl Distarch Phosphate; Pregel, Pregelatinized starch
Effects of corn fiber gum (CFG) on the pasting and thermal behaviors of maize starch
Keywords: ژلاتین کردن; Maize starch; Gelatinization; Corn fiber gum; Leached amylose; Confocal laser scanning microscopy;
Impact of high pressure treatment on the available glucose content of various starch types: A case study on wheat, tapioca, potato, corn, waxy corn and resistant starch (RS3)
Keywords: ژلاتین کردن; Starch; Gelatinization; Glucose; High pressure processing
Effect of salts on the gelatinization process of Chinese yam (Dioscorea opposita) starch with digital image analysis method
Keywords: ژلاتین کردن; Chinese yam starch; Gelatinization; IOD method; Salts
The biosynthesis, structure and gelatinization properties of starches from wild and cultivated African rice species (Oryza barthii and Oryza glaberrima)
Keywords: ژلاتین کردن; ANOVA; analysis of variance; AUC; area under the curve; CLD; chain length distribution; DBE; starch debranching enzymes; DMSO; dimethyl sulfoxide; DP; degree of polymerization; DSC; differential scanning calorimeter; FACE; fluorophore-assisted carbohydrat
Morphology and phase transition of waxy cornstarch in solvents of 1-allyl-3-methylimidazolium chloride/water
Keywords: ژلاتین کردن; Waxy cornstarch; AMIMCl; Gelatinization; Dissolution; Retrogradation;
A comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size
Keywords: ژلاتین کردن; Rice flour; Water holding capacity; Gelatinization; Pasting property; Complex viscosity; Scanning electron microscopy
SEM studies of the structure of the gels prepared from untreated and radiation modified potato starch
Keywords: ژلاتین کردن; Potato starch; Gamma irradiation; Gel properties; Gelatinization; Scanning electron microscopy; SEM
An attenuated total reflectance mid infrared (ATR-MIR) spectroscopy study of gelatinization in barley
Keywords: ژلاتین کردن; Mid infrared; Gelatinization; Attenuated total reflectance; Barley; Gel
Allomorph distribution and granule structure of lotus rhizome C-type starch during gelatinization
Keywords: ژلاتین کردن; ATR-FTIR; attenuated total reflectance-Fourier transform infrared; 13C CP/MAS NMR; 13C cross-polarisation magic-angle spinning nuclear magnetic resonance; DSC; differential scanning calorimetry; SAXS; small-angle X-ray scattering; SEM; scanning electron m
Effects of high hydrostatic pressure on rheological and thermal properties of chickpea (Cicer arietinum L.) flour slurry and heat-induced paste
Keywords: ژلاتین کردن; Chickpea flour; High pressure treatment; Oscillation test; Pasting; Gelatinization; Thermal properties
Storage induced changes of potato properties as detected by DMA
Keywords: ژلاتین کردن; Potato; DMA; Starch; Gelatinization; Temperature; Deformation; Cell wall; Frequency; Amplitude; Tissue stability; Swelling; Storage;
Classification and kinetic analysis of viscosity growth processes for NaOH-gelatinized rice starches
Keywords: ژلاتین کردن; Viscosity; Starch; Gelatinization; NaOH; Kinetic analysis;
Effect of the ionic liquid 1-ethyl-3-methylimidazolium acetate on the phase transition of starch: Dissolution or gelatinization?
Keywords: ژلاتین کردن; WMS; waxy maize starch; RMS; regular maize starch; G50; Gelose 50; G80; Gelose 80; [EMIM][OAc]; 1-ethyl-3-methylimidazolium acetate; To; onset temperature; Tp; peak temperature; Tc; conclusion temperature; ÎT; temperature range, i.e. Tc-To; ÎH; enthal
The thermal, rheological and structural properties of cassava starch granules modified with hydrochloric acid at different temperatures
Keywords: ژلاتین کردن; Cassava starch; TG–DTA; DSC; Gelatinization; Viscoamylogram; NC-AFM
Formation and stability of amylose ligand complexes formed by high pressure treatment
Keywords: ژلاتین کردن; Starch; Gelatinization; Amylose complex; High pressure; 13C solid state NMR; X-ray diffraction; Calorimetry
Modelling starch phase transitions and water uptake of rice kernels during cooking
Keywords: ژلاتین کردن; Rice; Cooking; Gelatinization; Complex fusion; Water uptake
Effect of water and guar gum content on thermal properties of chestnut flour and its starch
Keywords: ژلاتین کردن; Differential scanning calorimetry; Gelatinization; Gluten-free; Hydrocolloids
Rheological properties of water insoluble date fiber incorporated wheat flour dough
Keywords: ژلاتین کردن; Date fiber; Dough development time; Gelatinization; Elastic modulus; Reaction kinetics; Activation energy
Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry
Keywords: ژلاتین کردن; Amylose; Gelatinization; Retrogradation; Sweet potato starch; Swelling power; Solubility
Effect of heating–cooling on rheological properties of tapioca starch paste with and without xanthan gum
Keywords: ژلاتین کردن; Pasting properties; Gelatinization; Viscoelastic properties; Thermal stability; Cooling; Tapioca starch
Influence of the type of gelatinized starch on the soiling of stainless steel
Keywords: ژلاتین کردن; Soiling; Surface cleaning; Starch; Gelatinization;
The gelatinization and retrogradation of cornstarch gels in the presence of citric acid
Keywords: ژلاتین کردن; Cornstarch; Gelatinization; Retrogradation; Gel strength; DSC
Rheological and thermal properties of rice starch and rutin mixtures
Keywords: ژلاتین کردن; Rutin; Rice starch; Rheology; Gelatinization; Retrogradation;
Effect of native crystalline structure of isolated potato starch on gelatinization behavior and consequently on glycemic response
Keywords: ژلاتین کردن; Potato starch; X-ray diffraction; Gelatinization; Glycemic response;
Effect of gelatinization and additives on morphology and thermal behavior of corn starch/PVA blend films
Keywords: ژلاتین کردن; Polyvinyl alcohol; Starch; Gelatinization; Additive; Morphology; Thermal behavior;
Starch gelatinization distribution and peripheral cell disruption in cooking rice grains monitored by microscopy
Keywords: ژلاتین کردن; Rice; Cooking; Gelatinization; Microscopy
Applicability of time-temperature superposition principle: Dynamic rheology of mung bean starch blended with sodium chloride and sucrose - Part 2
Keywords: ژلاتین کردن; Elastic modulus; Complex viscosity; Gelatinization; Isothermal heating; Visco-elasticity; Shift factor;
Effects of partial gelatinization on structure and thermal properties of corn starch after spray drying
Keywords: ژلاتین کردن; Partially gelatinized starch; Native starch; Gelatinization; Spray drying; X-ray diffraction;
Rheometric non-isothermal gelatinization kinetics of mung bean starch slurry: Effect of salt and sugar - Part 1
Keywords: ژلاتین کردن; Gelatinization; Non-isothermal heating; Reaction kinetics; Reaction order; Elastic modulus; Activation energy;
Effect of alkali treatment on structure and function of pea starch granules
Keywords: ژلاتین کردن; Pisum sativum; Pea; Starch granule; Alkaline treatment; Gelatinization; In vitro digestibility;
Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch-water mixtures
Keywords: ژلاتین کردن; Gelatinization; Retrogradation; High hydrostatic pressure; Potato starch; DSC;
Modeling calcium and water intake in threshed corn grain during thermo-alkaline treatment
Keywords: ژلاتین کردن; Threshed corn; Themo-alkaline treatment; Calcium-diffusion; Water-diffusion; Gelatinization;
Effect of high-pressure homogenization on microstructure and rheological properties of alkali-treated high-amylose maize starch
Keywords: ژلاتین کردن; High-pressure homogenization; High-amylose starch; Gelatinization; Alkali treatment; Microstructure; Rheological properties;
Physical, proximate, functional and pasting properties of flour produced from gamma irradiated cowpea (Vigna unguiculata, L. Walp)
Keywords: ژلاتین کردن; Irradiated cowpea; Bulk density; Setback viscosity; Breakdown viscosity; Maximum viscosity; Gelatinization
The rheological behavior of native and high-pressure homogenized waxy maize starch pastes
Keywords: ژلاتین کردن; Rheological properties; Waxy maize starch; Gelatinization; High-pressure homogenization; Thickening;
Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids
Keywords: ژلاتین کردن; Rice starch; Hydrocolloid; Salt; Gelatinization; Rheology;
Isolation and characterization of starch from defatted rice bran
Keywords: ژلاتین کردن; Gelatinization; Starch; Rice bran; Thermogravimetric analysis
DMA peaks in potato cork tissue of different mealiness
Keywords: ژلاتین کردن; Potato; DMA; Starch; Gelatinization; Temperature; Deformation; Cell wall; Frequency; Amplitude; Tissue stability; Swelling
Characterization of gelatinized corn starch suspensions and resulting drop size distributions after effervescent atomization
Keywords: ژلاتین کردن; Effervescent atomization; Atomizer geometry; Abel inversion; Drop size distribution; Starch; Gelatinization
Sol–gel transition and gelatinization kinetics of wheat starch
Keywords: ژلاتین کردن; Rheology; Sol–gel transition; Starch; Gelatinization
Agglomeration mechanisms of cassava starch during pneumatic conveying drying
Keywords: ژلاتین کردن; Cassava starch; Gelatinization; Glass transition; Particle size; Pneumatic conveying drying;
Effect of acid hydrolysis on rheological and thermal characteristics of lentil starch slurry
Keywords: ژلاتین کردن; Gelatinization; Starch hydrolysis; Reaction kinetics; Elastic modulus; Complex viscosity; Activation energy; Compliance
Investigation on structural and physicochemical modifications of standard maize, waxy maize, wheat and potato starches after DIC treatment
Keywords: ژلاتین کردن; Starch; DIC® hydrothermal treatment; Gelatinization; Crystallinity; Functional properties;
Effect of high-temperature fluidized-bed drying on cooking, textural and digestive properties of waxy rice
Keywords: ژلاتین کردن; Amylopectin; Crystallinity; Gelatinization; Glycemic index; Pasting property
Effect of sodium chloride, sucrose and chestnut starch on rheological properties of chestnut flour doughs
Keywords: ژلاتین کردن; Steady-shear curves; Viscoelasticity; Gelatinization; Creep; Mixing; Chestnut starch;
Rheology of commercial chestnut flour doughs incorporated with gelling agents
Keywords: ژلاتین کردن; Viscoelasticity; Gelatinization; Creep-recovery; Agar; Xanthan; Hydroxypropylmethyl cellulose;