Cargando…

Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties

The pasting and rheological properties of starch gels from different botanical origins have been widely used to evaluate the application of these starches in pharmaceutical and food products. However, the ways in which these properties are modified by starch concentration and their dependence on amy...

Descripción completa

Detalles Bibliográficos
Autores principales:	Mauro, Raúl Ricardo, Vela, Antonio José, Ronda, Felicidad
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297029/ https://www.ncbi.nlm.nih.gov/pubmed/37372492 http://dx.doi.org/10.3390/foods12122281

Ejemplares similares

Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote (Coccinia abyssinica (Lam.) Cogn.) Cultivars
por: Wolde, Yohannes Tolesa, et al.
Publicado: (2023)

Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels
por: Juszczak, Lesław, et al.
Publicado: (2013)

Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System
por: Boonkor, Ployfon, et al.
Publicado: (2022)

Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours
por: Vela, Antonio J., et al.
Publicado: (2023)

Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients
por: Calix-Rivera, Caleb S., et al.
Publicado: (2023)

Adhesive and Flame-Retardant Properties of Starch/Ca(2+) Gels with Different Amylose Contents
por: Liu, Peng, et al.
Publicado: (2023)

Techno-Functional and Gelling Properties of Acha (Fonio) (Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten-Free Starch Source in Industrial Applications
por: Deriu, Aloisa G., et al.
Publicado: (2022)

Physicochemical, Morphological, Thermal, and Rheological Properties of Native Starches Isolated from Four Cultivars of Anchote (Coccinia abyssinica (Lam.) Cogn.) Tuber
por: Wolde, Yohannes Tolesa, et al.
Publicado: (2022)

Thermal, Rheological, Structural and Adhesive Properties of Wheat Starch Gels with Different Potassium Alum Contents
por: Zhao, Haibo, et al.
Publicado: (2023)

Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids
por: Megusar, Polona, et al.
Publicado: (2022)

Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch
por: Witczak, Mariusz, et al.
Publicado: (2020)

Effects of Starch Addition on KGM Sol’s Pasting, Rheological Properties, and Gel Texture
por: Deng, Liling, et al.
Publicado: (2023)

Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch
por: Shahzad, Syed Ali, et al.
Publicado: (2019)

Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour
por: Abebe, Workineh, et al.
Publicado: (2023)

Discrepancies in resistant starch and starch physicochemical properties between rice mutants similar in high amylose content
por: Luo, Mingrui, et al.
Publicado: (2023)

Effects of Betanin on Pasting, Rheology and Retrogradation Properties of Different Starches
por: Dai, Taotao, et al.
Publicado: (2022)

Hierarchical Structure and Thermal Property of Starch-Based Nanocomposites with Different Amylose/Amylopectin Ratio
por: Zhang, Shuyan, et al.
Publicado: (2019)

Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties
por: Sissons, Mike, et al.
Publicado: (2023)

Modification of the microstructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties
por: Vela, Antonio J., et al.
Publicado: (2023)

Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch Syrup
por: Dominque, Brunson, et al.
Publicado: (2013)

Effect of Ecotype and Starch Isolation Methods on the Physicochemical, Functional, and Structural Properties of Ethiopian Potato (Plectranthus edulis) Starch
por: Milkias, Misikir, et al.
Publicado: (2023)

Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch
por: Chen, Nan, et al.
Publicado: (2022)

The Impact of Fiber from Buckwheat Hulls Waste on the Pasting, Rheological and Textural Properties of Normal and Waxy Potato Starch Gels
por: Adamczyk, Greta, et al.
Publicado: (2021)

Relationship of Starch Pasting Properties and Dough Rheology, and the Role of Starch in Determining Quality of Short Biscuit
por: Liu, Liang, et al.
Publicado: (2022)

Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch
por: Hussain, Shahzad, et al.
Publicado: (2020)

Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour
por: Pycia, Karolina, et al.
Publicado: (2023)

An Insight into Pasting and Rheological Behavior of Potato Starch Pastes and Gels with Whole and Ground Chia Seeds
por: Adamczyk, Greta, et al.
Publicado: (2022)

Effect of natural gums on pasting, rheological, structural and hydrolysis properties of kudzu starch
por: Zhang, Xinming, et al.
Publicado: (2023)

Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities
por: Montes, Leticia, et al.
Publicado: (2022)

Impact of the Variety of Tef [Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads
por: Villanueva, Marina, et al.
Publicado: (2022)

Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze–Thaw Stability of Rice Starch Gel
por: Xu, Xuejiao, et al.
Publicado: (2022)

Pasting, thermo, and Mixolab thermomechanical properties of potato starch–wheat gluten composite systems
por: Xu, Fen, et al.
Publicado: (2020)

Understanding the Structure, Thermal, Pasting, and Rheological Properties of Potato and Pea Starches Affected by Annealing Using Plasma-Activated Water
por: Yan, Yizhe, et al.
Publicado: (2022)

Structural Features and Digestibility of Corn Starch With Different Amylose Content
por: Lv, Xinxin, et al.
Publicado: (2021)

Physicochemical properties of starch obtained from Curcuma karnatakensis - A new botanical source for high amylose content
por: Tejavathi, D.H., et al.
Publicado: (2020)

Combined Effects of BEIIb and SSIIa Alleles on Amylose Contents, Starch Fine Structures and Physicochemical Properties of Indica Rice
por: Hu, Yaqi, et al.
Publicado: (2022)

Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions
por: Chen, Cunshe, et al.
Publicado: (2022)

Effects of selenium solution on the crystalline structure, pasting and rheological properties of common buckwheat starch
por: Wang, Jiale, et al.
Publicado: (2022)

Dry heat treatment induced the gelatinization, rheology and gel properties changes of chestnut starch
por: Liu, Wenmeng, et al.
Publicado: (2021)

Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread
por: Korus, Jarosław, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_sak2j5hv1oa45foggje48ec0e9