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International Journal of Food Properties Volume 19, 2016 - Issue 3
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Original Articles

Granule Size and Distribution of Raw and Germinated Oat Starch in Solid State and Ethanol Solution

Tian BinqiangCollege of Tobacco Science, Henan Agricultural University, Zhengzhou, China;College of Food Science and Technology, Huazhong Agricultural University, Wuhan, ChinaView further author information
,
Wang ChaoKey Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, ChinaView further author information
,
Wang LanInstitute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, ChinaView further author information
&
Xie BijunCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, ChinaCorrespondence[email protected]
View further author information
Pages 709-719 | Received 04 Oct 2013, Accepted 09 May 2014, Published online: 08 Dec 2015

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Amanda de Sousa Martinez de Freitas, Ana Paula Bernardo da Silva, Larissa Stieven Montagna, Iury Araújo Nogueira, Nathan Kevin Carvalho, Vitor Siqueira de Faria, Natali Bomfim dos Santos & Ana Paula Lemes. (2022) Thermoplastic starch nanocomposites: sources, production and applications – a review. Journal of Biomaterials Science, Polymer Edition 33:7, pages 900-945.
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Sukriti Singh & Maninder Kaur. (2017) Steady and dynamic shear rheology of starches from different oat cultivars in relation to their physicochemical and structural properties. International Journal of Food Properties 20:12, pages 3282-3294.
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Dingyuan Xie, Xuemei Liu, Han Zhang, Wenjie Xia, Xingjian Huang, Dingren Bi & Siyi Pan. (2017) Textural properties and morphology of soy 7S globulin-corn starch (amylose, amylopectin). International Journal of Food Properties 20:10, pages 2197-2205.
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Articles from other publishers (9)

Euis Hermiati, Dewi Sondari & Titi Candra Sunarti. 2023. Handbook of Natural Polymers, Volume 1. Handbook of Natural Polymers, Volume 1 19 60 .
Prabhjot Kaur, Kamaljit Kaur, Shaik Jakeer Basha & John F. Kennedy. (2022) Current trends in the preparation, characterization and applications of oat starch — A review. International Journal of Biological Macromolecules 212, pages 172-181.
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Jing Zhang, Meili Zhang, Xue Bai, Yakun Zhang & Chen Wang. (2022) The impact of high hydrostatic pressure treatment time on the structure, gelatinization and thermal properties and in vitro digestibility of oat starch. Grain & Oil Science and Technology 5:1, pages 1-12.
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Lokesh Kumar, Margaret Brennan, Charles Brennan & Haotian Zheng. (2022) Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch. Journal of Dairy Science 105:1, pages 56-71.
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Kailong Zhang, Rui Dong, Xinzhong Hu, Changzhong Ren & Yuwei Li. (2021) Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing. Foods 10:6, pages 1304.
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Mohammed Obadi & Bin Xu. (2021) Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products. Food Hydrocolloids 112, pages 106286.
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Vivek Chandra Verma, Sanjeev Agrawal, Manoj Kumar Tripathi & Anil Kumar. 2021. Millets and Millet Technology. Millets and Millet Technology 121 142 .
Chao Wang, Yong Xue, Laraib Yousaf, Jinrong Hu & Qun Shen. (2020) Effects of high hydrostatic pressure on swelling behavior of rice starch. Journal of Cereal Science 93, pages 102967.
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Fan Zhu. (2017) Structures, properties, modifications, and uses of oat starch. Food Chemistry 229, pages 329-340.
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