Cargando…

Effect of natural gums on pasting, rheological, structural and hydrolysis properties of kudzu starch

Hydrocolloids have been widely used to adjust properties of natural starches, but related research on kudzu starch is still rare. In this study, we investigated the effects of gum arabic (AG), sodium alginate (SA), locust bean gum (LG), and guar gum (GG) on kudzu starch from the perspective of its p...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zhang, Xinming, Zhang, Ke, Yang, Ning, Xiao, Yaqian, Peng, Yonghong, Han, Zhigang, Su, Wei, Sun, Guihong, Wang, Jun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2023
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10570632/ https://www.ncbi.nlm.nih.gov/pubmed/37840701 http://dx.doi.org/10.1016/j.crfs.2023.100607

Ejemplares similares

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

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)

The effects of Mesona chinensis Benth gum on the pasting, rheological, and microstructure properties of different types of starches
por: Rong, Liyuan, et al.
Publicado: (2022)

Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion
por: Ekumah, John-Nelson, et al.
Publicado: (2023)

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)

Kudzu Resistant Starch: An Effective Regulator of Type 2 Diabetes Mellitus
por: Song, Xinqi, et al.
Publicado: (2021)

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

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

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

A first evaluation of the usefulness of Kudzu starch in cultural heritage restoration
por: Lama, E., et al.
Publicado: (2020)

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)

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)

Study on structural characteristics, physicochemical properties, and in vitro digestibility of Kudzu‐resistant starch prepared by different methods
por: Guan, Yongmei, et al.
Publicado: (2022)

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

Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums
por: Yoon, Sung-Jin, et al.
Publicado: (2016)

Effect of Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starches
por: Hussain, Shahzad, 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)

Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch
por: Hedayati, Sara, et al.
Publicado: (2023)

Structural and Rheological Properties of Yanang Gum (Tiliacora triandra)
por: Singthong, Jittra, et al.
Publicado: (2022)

Data on the rheological behavior of cassava starch paste using different models
por: Ojewumi, Modupe Elizabeth, et al.
Publicado: (2018)

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)

Evaluation of rheological and optical properties plus stability of beverage cloud emulsions prepared with corn oil, gum rosin, and modified starch
por: Nasrolahi, Soghra, et al.
Publicado: (2022)

Effects of Ultrasound-Assisted Extraction on Structure and Rheological Properties of Flaxseed Gum
por: Ren, Xuejiao, et al.
Publicado: (2023)

Evaluation of Viscosity Changes and Rheological Properties of Diutan Gum, Xanthan Gum, and Scleroglucan in Extreme Reservoirs
por: Gao, Xin, et al.
Publicado: (2023)

Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties
por: Mauro, Raúl Ricardo, et al.
Publicado: (2023)

Effect of Tara Gum Addition on Steady and Dynamic Shear Rheological Properties of Rice Starch Isolated from the Korean Rice Variety ‘Boramchan’
por: Yoo, Sang-Hun, et al.
Publicado: (2018)

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

Rheological behaviours of guar gum derivatives with hydrophobic unsaturated long-chains
por: Zhang, Minghua, et al.
Publicado: (2020)

Effects of Acid and Salt Solutions on the Pasting, Rheology and Texture of Lotus Root Starch–Konjac Glucomannan Mixture
por: Zhang, Fusheng, et al.
Publicado: (2017)

Rheological Properties of Gel Foam Co-Stabilized with Nanoparticles, Xanthan Gum, and Multiple Surfactants
por: Sheng, Youjie, et al.
Publicado: (2023)

Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum
por: Jo, Wonjun, et al.
Publicado: (2018)

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)

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)

The Influence of Konjac Glucomannan on the Physicochemical and Rheological Properties and Microstructure of Canna Starch
por: Liu, Yuanqin, et al.
Publicado: (2021)

A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum()
por: Abson, Rachael, et al.
Publicado: (2014)

Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan
por: Zarzycki, Piotr, et al.
Publicado: (2019)

Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel
por: Lei, Yu-chen, et al.
Publicado: (2022)

Tribological and Rheological Properties of Poly(vinyl alcohol)-Gellan Gum Composite Hydrogels
por: Feng, Yang, et al.
Publicado: (2022)

Effects of hawthorn addition on the physicochemical properties and hydrolysis of corn starch
por: Chai, Ziqi, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_6j07l21e5qfsaec0926hia2rkh