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Soluble Sugars and Polysaccharides
During sourdough fermentation, important changes in the carbohydrate fraction occur due to enzymatic and metabolic reactions of both yeasts and...
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Potato Soluble Dietary Fiber as a Functional Ingredient Affects the Physicochemical Properties of Native Potato Starch During Freeze-Thawing
In this study, the addition of potato soluble dietary fiber (PSDF) in 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1.0% during concentration freeze-thawing (FT,...
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Starch Nanofibers
The study of starch nanofibers for food applications is a develo** area. Starch has been widely used as an ingredient in foods, drugs, cosmetics,...
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Starch Digestibility Protocols
Starch is a major energy source in the diet and is an easily absorbed form of carbohydrates. Maltose, maltotriose, and other branched...
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Hydrolysis of Starch
The hydrolysis of starch is an important process used in various industries, including food, pharmaceuticals, and biofuels. It involves breaking...
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Chemically Modified Starch
Starch is a homopolymer of glucose found naturally in abundance, having unique physicochemical properties, is biodegradable, low cost, can be...
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Molecular dynamics simulation and performance verification of γ-polyglutamic acid/cold water-soluble starch film formation and permeability
Six types of γ-polyglutamic acid (γ-PGA)/cold water-soluble starch (St) composite film models were constructed using molecular dynamics simulation,...
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Starch Paste Properties
Starch plays an important role in the food industry. However, the pasting properties of starch are still not fully understood, and many times, its...
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Starch Nanocrystals
Starch nanocrystals (SNCs) refer to platelet particles that are insoluble and possess multifunctional properties. These nano-sized materials are...
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Soluble Soybean Polysaccharides-Induced Changes in Pasting Properties of Wheat Flour Under Acidic Conditions: From the View of Starch Molecular Structure
The variation of soluble soybean polysaccharides (SSPS) on pasting properties for wheat flour (WF) under acidic conditions was investigated, and its...
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Starch Nanomaterials and Digestibility
Starch nanomaterials (SNMts) have unique properties that make them attractive for applications in the food and pharmaceutical industries. Before...
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Molecular Structure Characterization of Starch
The physicochemical, functional, and digestibility properties of starch are greatly influenced by the characterization of the molecular structure....
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Nano Starch: A Review
A naturally occurring polymer, starch is used extensively in a variety of global sectors. Starch nanoparticles (SNPs) are often made in one of two...
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Nano Starch: A Review
A naturally occurring polymer, starch is used extensively in a variety of global sectors. Starch nanoparticles (SNPs) are often made in one of two...
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Starch Nanomaterials as Food Emulsifiers
The production and modification of starch nanomaterials (nanocrystals and nanoparticles) to improve emulsification characteristics is a develo**...
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Ultrasonication of Starch
Native starches do not have the desired physicochemical properties for develo** novel food and non-food products. Therefore, they are usually...
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Crosslinking of Starch
Starch is known most abundant carbohydrate on the earth. Native starch is difficult to use, so modification is needed. Out of so many techniques,...
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Fermentation of Starch
The structure and composition of amylose and amylopectin greatly influence the properties of starch. As an important ingredient in the food industry,...
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Starch-Based Superabsorbent Polymer
Superabsorbent polymers (SAP) were made by cross-linking carboxymethyl cellulose (CMC) and starch, and their efficacy as a water-retaining aid for...
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Starch-Based Ingredients and Functional Foods
Starch is an important alloy in the food industry because it has important functions in this industry that are related to its physicochemical...