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International Journal of Food Properties Volume 19, 2016 - Issue 6
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Articles

Effects of Annealing and Additives on the Gelatinization, Structure, and Textural Characteristics of Corn Starch

Kun YuSchool of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, ChinaView further author information
,
Yijian WangSchool of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, ChinaView further author information
,
Yan WangSchool of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, ChinaView further author information
,
Li GuoSchool of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, ChinaView further author information
&
Xianfeng DuSchool of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, ChinaCorrespondence[email protected]
View further author information
Pages 1272-1281 | Received 03 Mar 2015, Accepted 08 Jul 2015, Published online: 22 Feb 2016

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Hai-Teng Li, Wenyu Zhang, Yulong Bao & Sushil Dhital. (2023) Enhancing enzymatic resistance of starch through strategic application of food physical processing technologies. Critical Reviews in Food Science and Nutrition 0:0, pages 1-24.
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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 (14)

Juhee Kim, Yoon Hyuk Chang & Youngseung Lee. (2023) Effects of NaCl on the Physical Properties of Cornstarch–Methyl Cellulose Blend and on Its Gel Prepared with Rice Flour in a Model System. Foods 12:24, pages 4390.
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Filopateer Nasser, Salma Hossam Mohamed, Mariam Ashraf Fouad Khalil, Omaima Ali Mostafa Mohammed, Radwa Magdy Mohamed & Heba Mohamed Fahmy. 2023. Materials Science and Engineering in Food Product Development. Materials Science and Engineering in Food Product Development 227 242 .
Kun Yu, Xiaoxiu Huang, Wei He, Di Wu & Chuanlai Du. (2023) Kinetics of polyphenol losses during cooking of dried green tea noodles as influenced by microwave treatment of dough. LWT 180, pages 114675.
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Tianming Yao, Zhongquan Sui & Srinivas Janaswamy. 2023. Physical Modifications of Starch. Physical Modifications of Starch 73 89 .
Yeşim Bedir & Mehmet Murat Karaoğlu. (2022) Textural and rheological properties of mulberry leather (pestil) produced with whole grain flours. International Journal of Gastronomy and Food Science 30, pages 100613.
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Congli Cui, Yunzhu Jia, Qi Sun, Mengting Yu, Na Ji, Lei Dai, Yanfei Wang, Yang Qin, Liu Xiong & Qingjie Sun. (2022) Recent advances in the preparation, characterization, and food application of starch-based hydrogels. Carbohydrate Polymers 291, pages 119624.
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Xiaoyu Chen, Ziwen Zhang, Na Ji, Man Li, Yanfei Wang, Liu Xiong & Qingjie Sun. (2022) The effect of ethanol solution annealing on the physicochemical properties of pea and potato starches. Food Hydrocolloids 125, pages 107428.
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Huayin Pu, Gemei Liu, Meng Huang, Chong Zhang, Wei Niu, Xuyan Chen & Junrong Huang. (2021) Effects of Annealing on ultra-high pressure induced gelatinization of corn starch. Innovative Food Science & Emerging Technologies 74, pages 102849.
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Jeniffer Puelles‐Román, Noadia Genuario Barroso, Jam Pier Cruz‐Tirado, Delia Rita Tapia‐Blácido, Luis Angelats‐Silva, Gabriela Barraza‐Jáuregui & Raúl Siche. (2021) Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca ( Oxalis tuberosa ) starch . Journal of Food Process Engineering 44:6.
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Thongkorn Ploypetchara & Shoichi Gohtani. (2020) Change in characteristics of film based on rice starch blended with sucrose, maltose, and trehalose after storage. Journal of Food Science 85:5, pages 1470-1478.
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Rekhashree Devi & Nandan Sit. (2019) Effect of single and dual steps annealing in combination with hydroxypropylation on physicochemical, functional and rheological properties of barley starch. International Journal of Biological Macromolecules 129, pages 1006-1014.
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L.A. Wasserman, A.A. Papakhin, Z.M. Borodina, A.V. Krivandin, A.I. Sergeev & V.F. Tarasov. (2019) Some physico-chemical and thermodynamic characteristics of maize starches hydrolyzed by glucoamylase. Carbohydrate Polymers 212, pages 260-269.
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Luyun Cai, Linyu Nian, Ailing Cao, Wenjin Wu, Jing Wang, Yanbo Wang & Jianrong Li. (2018) Effects of xylitol and stevioside on the physical and rheological properties of gelatin from cod skin. Food Science and Technology International 24:8, pages 639-650.
Crossref
Tianming Yao, Zhongquan Sui & Srinivas Janaswamy. 2018. Physical Modifications of Starch. Physical Modifications of Starch 37 49 .

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