Effects of cyclic nigerosylnigerose, sucrose, and maltotetraose on wheat starch gelatinization, pasting, gel properties, and α-amylase sensitivity

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: March 2026

Source: Food Hydrocolloids, Volume 172, Part 3

Author(s): Noriaki Kitagawa, Antonio Jose Vela Corona, Bruce R. Hamaker, Lisa J. Mauer

​Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 3Author(s): Noriaki Kitagawa, Antonio Jose Vela Corona, Bruce R. Hamaker, Lisa J. Mauer Read More

Related posts:

Default ThumbnailSynergistic stabilization of O/W/O double emulsions: Role of gelatin and beeswax-soybean oil in enhancing structural integrity and rheological properties Default ThumbnailEnhanced recovery and functional properties of protein concentrates valorised from a Arthrospira platensis by-product biomass using ultrasounds or high-pressure homogenisation Default ThumbnailProposing a new crispness index based on mechanical and acoustic properties of food materials Default ThumbnailUnveiling the utilization of biowaste-derived carbon nanodots as texture modifiers in extrusion-cooked soy-protein-based high-moisture meat analogs Default ThumbnailValorisation of Ulva spp. green seaweed and its residues from pressurized hot water extraction: A comparative study of casting and melt-compounding techniques for film production Default ThumbnailProbing multiscale structure of plant protein-based food system: Application of small-angle X-ray and neutron scattering (SAXS/SANS)