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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Starch content and physicochemical properties of green wheat starch

Yu ZhangSchool of Food Science and Technology, Henan University of Technology, Zhengzhou, ChinaORCID Iconhttps://orcid.org/0000-0002-9499-6157View further author information
ORCID Icon &
Guozhi ZhangSchool of Food Science and Technology, Henan University of Technology, Zhengzhou, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-1268-0037View further author information
ORCID Icon
Pages 1463-1474 | Received 06 May 2019, Accepted 28 Jul 2019, Published online: 16 Aug 2019

Citations (22)

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Kangyi Zhang, Yun Zhang, Ning Xu, Xue Yang, Guozhi Zhang, Yu Zhang & Qinghao Liu. (2020) Study of the protein, antioxidant activity, and starch during in vitro simulated digestion of green wheat and wheat cooked flours. International Journal of Food Properties 23:1, pages 722-735.
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Yu Zhang, Yiming Wang, Bingjie Yang, Xunze Han, Yuting He, Tiange Wang, Xun Sun & Jing Zhao. (2023) Effects of zucchini polysaccharide on pasting, rheology, structural properties and in vitro digestibility of potato starch. International Journal of Biological Macromolecules 253, pages 127077.
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Francine Tavares da Silva, Felipe Nardo dos Santos, Laura Martins Fonseca, Estefania Júlia Dierings de Souza, Helen Cristina dos Santos Hackbart, Kátia Gomes da Silva, Bárbara Biduski, Eliezer Avila Gandra, Alvaro Renato Guerra Dias & Elessandra da Rosa Zavareze. (2023) Oleogels based on germinated and non-germinated wheat starches and orange essential oil: Application as a hydrogenated vegetable fat replacement in bread. International Journal of Biological Macromolecules 253, pages 126610.
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Keyi Li, Yutong Xia, Zhen Wang, Ebin Gao, Shuhao Huo & Huayou Chen. (2023) Progress in the cultivation of diatoms using organic carbon sources. Algal Research 74, pages 103191.
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Qingyu Wen, Kangyi Zhang, Yu Zhang, Benguo Liu, Guozhen Xu, Dongxian Sun, Tianqi Li & Di Zhao. (2023) Characterization of protein isolates from green wheat: structure, thermal and rheological properties. Journal of Food Measurement and Characterization 17:3, pages 2869-2880.
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Shiqi Zeng, Ruifeng Ying, Xiaoquan Gao & Meigui Huang. (2023) Characteristics of the composite film of arabinoxylan and starch granules in simulated wheat endosperm. International Journal of Biological Macromolecules 233, pages 123416.
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Thinzar Aung, Bo Ram Kim, Sungmi Kim, Eui-Cheol Shin & Mi Jeong Kim. (2023) Comparative volatiles, amino acids, and phenolic compounds and characteristics of roasted germinated wheat (Triticum aestivum L.) during beverage preparation. LWT 173, pages 114412.
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Hao Chen, Dong Ye, Yuan Huang, Xinxin Luo, Xiaoyuan Wu, Jinzhi Zhang, Qichao Zou, Hangxing Wang & Suxiao Wang. (2023) Thermo-sensitive amylase-starch double-layer polymer nanoparticles with self-polishing and protein corona-free property for drug delivery applications. International Journal of Biological Macromolecules 226, pages 211-219.
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Kangyi Zhang, Zhimin Kang, Di Zhao, Mengying He & Fangjian Ning. (2022) Effect of green wheat flour addition on the dough, gluten properties, and quality of steamed bread. Journal of Food Processing and Preservation 46:10.
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Kangyi Zhang, Qingyu Wen, Yufei Wang, Tianqi Li, Bin Nie & Yu Zhang. (2022) Study on the in vitro digestion process of green wheat protein: Structure characterization and product analysis. Food Science & Nutrition 10:10, pages 3462-3474.
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Elena Manaila, Gabriela Craciun, Daniel Ighigeanu, Ion Bogdan Lungu, Marius Daniel Dumitru Grivei & Maria Daniela Stelescu. (2022) Degradation by Electron Beam Irradiation of Some Composites Based on Natural Rubber Reinforced with Mineral and Organic Fillers. International Journal of Molecular Sciences 23:13, pages 6925.
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Kangyi Zhang, Can Zhang, Lingling Gao, Haining Zhuang, Tao Feng & Guozhen Xu. (2021) Analysis of volatile flavor compounds of green wheat under different treatments by GC‐MS and GC‐IMS. Journal of Food Biochemistry 46:6.
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Yu Zhang, Panhang Liu, Chunyu Wang, Fuming Zhang, Robert J. Linhardt, David Eliezer, Quanhong Li & Jing Zhao. (2022) Homogalacturonan from squash: Characterization and tau-binding pattern of a sulfated derivative. Carbohydrate Polymers 285, pages 119250.
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Min-Rui Chia, Ishak Ahmad & Sook-Wai Phang. (2022) Starch/Polyaniline Biopolymer Film as Potential Intelligent Food Packaging with Colourimetric Ammonia Sensor. Polymers 14:6, pages 1122.
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Gabriela Muricy de Souza Silva, Izabella de Carvalho Batista Muniz, Cristiane Martins Veloso, Leandro Soares Santos, Biano Alves de Melo Neto & Renata Cristina Ferreira Bonomo. (2021) Chemical, Morphological, Thermal and Technological Properties of Acetylated White Inhambu Starch. Journal of Polymers and the Environment 30:1, pages 246-257.
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Elena Manaila, Gabriela Craciun, Daniel Ighigeanu, Ion Bogdan Lungu, Marius Dumitru & Maria Daniela Stelescu. (2021) Electron Beam Irradiation: A Method for Degradation of Composites Based on Natural Rubber and Plasticized Starch. Polymers 13:12, pages 1950.
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Guozhi Zhang, Ning Xu, Xue Yang & Yu Zhang. (2021) Effects of washing, blanching, freezing storage, and cooking on cadmium, arsenic, and lead bioaccessibilities in green wheat. Journal of Food Measurement and Characterization 15:2, pages 1973-1981.
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Hector A. Romero-Hernandez, Mirna M. Sánchez-Rivera, Jose Alvarez-Ramirez, Hernani Yee-Madeira, Jorge Yañez-Fernandez & Luis A. Bello-Pérez. (2021) Avocado oil encapsulation with OSA-esterified taro starch as wall material: Physicochemical and morphology characteristics. LWT 138, pages 110629.
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Zhenxing Yang, Yuan Huang, Hao Chen, Jinzhi Zhang, Qichao Zou & Suxiao Wang. (2021) The combined impact of protein corona-free property of starch coated poly (methyl methacrylate) nanoparticles: Amylose content and surface charge. International Journal of Biological Macromolecules 172, pages 341-349.
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Vivek Jaiswal, Kauslesh Pan Singh Rawat, Arijit Dutta Gupta, Vivek Bhadauria, Uttam Chavan, Dipankar Kalita & Harinder Singh. (2020) Comparison of Starch Characteristics from Pigmented and Non‐Pigmented Sorghum Cultivars before and after Electron Beam Irradiation. Starch - Stärke 73:3-4.
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Kangyi Zhang, Xue Yang, Guozhi Zhang & Yu Zhang. (2020) Retrogradation of green wheat cake prepared from green wheat flour and peeled mung bean flour. Journal of Food Measurement and Characterization 15:1, pages 923-932.
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