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International Journal of Food Properties Volume 19, 2016 - Issue 7
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Original Articles

Effect of Freezing Rate and Starch Granular Morphology on Ice Formation and Non-Freezable Water Content of Flour and Starch Gels

Nispa SeetapanNational Metal and Materials Technology Center, National Science and Technology Development Agency, Pathumthani, ThailandCorrespondence[email protected]
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,
Nattawut LimparyoonNational Metal and Materials Technology Center, National Science and Technology Development Agency, Pathumthani, ThailandView further author information
,
Asira FuongfuchatNational Metal and Materials Technology Center, National Science and Technology Development Agency, Pathumthani, ThailandView further author information
,
Chaiwut GamonpilasNational Metal and Materials Technology Center, National Science and Technology Development Agency, Pathumthani, ThailandView further author information
&
Pawadee MethacanonNational Metal and Materials Technology Center, National Science and Technology Development Agency, Pathumthani, ThailandView further author information
Pages 1616-1630 | Received 10 Apr 2015, Accepted 09 Oct 2015, Published online: 05 Apr 2016

Citations (13)

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Read on this site (3)

Deepak Kumar Verma & Prem Prakash Srivastav. (2022) Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review. Critical Reviews in Food Science and Nutrition 62:24, pages 6577-6604.
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Xuan Ma, Jun Mei & Jing Xie. (2021) Mechanism of ultrasound assisted nucleation during freezing and its application in food freezing process. International Journal of Food Properties 24:1, pages 68-88.
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L. J. Bonales, A. C. Rodriguez & P. D. Sanz. (2017) Thermal conductivity of ice prepared under different conditions. International Journal of Food Properties 20:sup1, pages 610-619.
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Articles from other publishers (10)

Duqin Zhang. (2023) Effect of Proofing on the Rheology and Moisture Distribution of Corn Starch-Hydroxypropylmethylcellulose Gluten-Free Dough. Foods 12:4, pages 695.
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Antonio Vega-Galvez, Elsa Uribe, Alexis Pasten, Javiera Camus, Luis S. Gomez-Perez, Nicol Mejias, René L. Vidal, Felipe Grunenwald, Lorgio E. Aguilera & Gabriela Valenzuela-Barra. (2023) Comprehensive Evaluation of the Bioactive Composition and Neuroprotective and Antimicrobial Properties of Vacuum-Dried Broccoli (Brassica oleracea var. italica) Powder and Its Antioxidants. Molecules 28:2, pages 766.
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Jonathan Coria-Hernández, Abraham Méndez-Albores, José Luis Arjona-Román & Rosalía Meléndez-Pérez. (2022) Ultrasound-assisted diffusion of waxy starch cryogel on frozen-stored pork meat. LWT 171, pages 114139.
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Antonio Vega-Gálvez, Elsa Uribe, Luis S. Gómez-Pérez, Vivian García, Nicol Mejias & Alexis Pastén. (2022) Drying Kinetic Modeling and Assessment of Mineral Content, Antimicrobial Activity, and Potential α-Glucosidase Activity Inhibition of a Green Seaweed ( Ulva spp.) Subjected to Different Drying Methods . ACS Omega 7:38, pages 34230-34238.
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Jorge Antonio Figueroa-Flórez, Eduardo David Arroyo Dagobeth, Edith Cadena-Chamorro, Eduardo Rodríguez-Sandoval, Jairo Guadalupe Salcedo-Mendoza & Héctor José Ciro-Velásquez. (2022) Effect of physical and thermal pretreatments on enzymatic activity in the production of microporous cassava starch. Agronomía Colombiana 41:1, pages e105089.
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Qingrui Fan, Mengjia Dou, Junqiang Mao, Yi Hou, Shuo Liu, Lishan Zhao, Jianyong Lv, Zhang Liu, Yilin Wang, Wei Rao, Shenglin Jin & Jianjun Wang. (2021) Strong Hydration Ability of Silk Fibroin Suppresses Formation and Recrystallization of Ice Crystals During Cryopreservation. Biomacromolecules 23:2, pages 478-486.
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Kao Wu, Ying Fang, Huaxin Wu, Yi Wan, Hong Qian, Fatang Jiang & Sheng Chen. (2021) Improving konjac glucomannan-based aerogels filtration properties by combining aerogel pieces in series with different pore size distributions. International Journal of Biological Macromolecules 166, pages 1499-1507.
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Jikai Jiang, Jie Zeng, Haiyan Gao, Lin Zhang, Fang Wang, Tongchao Su, Fengjuan Xiang & Guanglei Li. (2020) Effect of low temperature on the aging characteristics of a potato starch gel. International Journal of Biological Macromolecules 150, pages 519-527.
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Jonathan Coria-Hernández, Abraham Méndez-Albores, Rosalía Meléndez-Pérez, Marta Rosas-Mendoza & José Arjona-Román. (2018) Thermal, Structural, and Rheological Characterization of Waxy Starch as a Cryogel for Its Application in Food Processing. Polymers 10:4, pages 359.
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Hua Zhang, Ruiqian Duan, Xuewei Zhao & Yanyan Zhang. (2017) Influence of the Incorporation of Potato Granule on Quick-Frozen Dumpling Wrappers. American Journal of Food Technology 12:4, pages 245-253.
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