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Liu X, Sun Z, Zhao W, Zheng J, Liang W, Li W. Spotlight on the Multiscale Structural and Physicochemical Properties of Red Adzuki Bean Starch through Partial Amylose Removal Combined with Hydrochloric Acid. Foods 2023; 12:3366. [PMID: 37761075 PMCID: PMC10527772 DOI: 10.3390/foods12183366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Revised: 08/28/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
To explore the effect of amylose within starch granules on the efficiency of starch hydrolysis by acid, we chose the warm water extraction method to treat red adzuki bean starch to obtain different degrees of amylose removal granule models and to prepare samples in combination with acid hydrolysis. The amylose content was reduced after acid hydrolysis, reducing the peak viscosity (2599-1049 cP), while the solubility was significantly increased. In contrast, the short-chain content of the deamylose-acid hydrolysis samples was reduced considerably, exacerbating the trend towards reduced starch orderliness and increased solubility. This work reveals the granular structure of starch from the point of view of deamylose and contributes to a thorough understanding of the mechanisms of acid hydrolysis. It might add to knowledge in starch science research and industrial applications for the acid processing of starch-based foods, particularly with regard to the most important factors controlling the structure and function of starch.
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Affiliation(s)
| | | | | | | | | | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (X.L.); (Z.S.); (W.Z.); (J.Z.); (W.L.)
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2
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Biswas S, Rashid TU. Effect of ultrasound on the physical properties and processing of major biopolymers-a review. SOFT MATTER 2022; 18:8367-8383. [PMID: 36321472 DOI: 10.1039/d2sm01339h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Designing and developing modern techniques to facilitate the extraction and modification of functional properties of biopolymers are key motivations among researchers. As a low-cost, sustainable, non-toxic, and fast process, ultrasound has been considered a method to improve the processing of carbohydrate and protein-based biopolymers such as cellulose, chitin, starch, alginate, carrageenan, gelatine, and guar gum. A better understanding of the complex physicochemical behavior of biopolymers under ultrasonication may fortify the eminence of this technology in advanced-level applications. This review summarizes the recent advances in biopolymer processing and the effect of ultrasound on the physical properties of the selected biopolymers. A major focus will be given to the mechanisms of action and their impact on the properties and extraction. At the end, some possible suggestions are highlighted which need future investigation for amending the physical properties of biopolymers using ultrasonication.
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Affiliation(s)
- Shanta Biswas
- Department of Chemistry, Louisiana State University, Baton Rouge, LA-70803, USA.
| | - Taslim Ur Rashid
- Fiber and Polymer Science, Department of Textile Engineering, Chemistry and Science, Wilson College of Textiles, North Carolina State University, 1020 Main Campus Drive, Raleigh, NC, 27695, USA
- Applied Chemistry and Chemical Engineering, Faculty of Engineering and Technology, University of Dhaka, Dhaka-1000, Bangladesh.
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3
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Li J, Deng Y, Feng H, Yuan H, Fang Y, Yang Y, Hunag G. Freeze‐thawing assisted preparation of acid‐hydrolyzed starch: Microstructure and physicochemical properties. STARCH-STARKE 2022. [DOI: 10.1002/star.202200095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Junhui Li
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
- Shandong (Linyi) Institute of Modern Agriculture Zhejiang University Linyi 276000 China
| | - Yuanhao Deng
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Hanyi Feng
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Hao Yuan
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Yizhou Fang
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Yunyun Yang
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Guangrong Hunag
- Shandong (Linyi) Institute of Modern Agriculture Zhejiang University Linyi 276000 China
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4
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Heydari A, Razavi SMA. Impact of HHP-treated starches on LAOS, tribology, and steady shear behavior of reduced-fat O/W emulsions. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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5
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Estivi L, Brandolini A, Condezo-Hoyos L, Hidalgo A. Impact of low-frequency ultrasound technology on physical, chemical and technological properties of cereals and pseudocereals. ULTRASONICS SONOCHEMISTRY 2022; 86:106044. [PMID: 35605345 PMCID: PMC9126843 DOI: 10.1016/j.ultsonch.2022.106044] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 04/26/2022] [Accepted: 05/15/2022] [Indexed: 05/24/2023]
Abstract
Cereals (CE) and pseudocereals (PSCE) play a pivotal role in nourishing the human population. Low-frequency ultrasound (LFUS) modifies the structure of CE and PSCE macromolecules such as starch and proteins, often improving their technological, functional and bioactive properties. Hence, it is employed for enhancing the traditional processes utilized for the preparation of CE- and PSCE-based foods as well as for the upcycling of their by-products. We report recent advances in LFUS treatments for hydration, germination, extraction of bioactive compounds from by-products, and fortification of CEs and PSCE, including kinetic modelling and underlying action mechanisms. Meta-analyses of LFUS influence on compounds extraction and starch gelatinization are also presented. LFUS enhances hydration rate and time lag phase of CE and PSCE, essential for germination, extraction, fermentation and cooking. The germination is improved by increasing hydration, releasing promoters and eliminating inhibitors. Furthermore, LFUS boosts the extraction of phenolic compounds, polysaccharides and other food components; modifies starch structure, affecting pasting properties; causes partial denaturation of proteins, improving their interfacial properties and their peptides availability. Overall, LFUS has an outstanding potential to improve transformation processes and functionalities of CE and PSCE.
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Affiliation(s)
- Lorenzo Estivi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, Milan 20133, Italy
| | - Andrea Brandolini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Unità di Ricerca per la Zootecnia e l'Acquacoltura (CREA-ZA), via Piacenza 29, Lodi 26900, Italy.
| | - Luis Condezo-Hoyos
- Innovative Technology, Food and Health Research Group, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Peru; Instituto de Investigación de Bioquímica y Biología Molecular, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Peru
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, Milan 20133, Italy
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6
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Wu Z, Qiao D, Zhao S, Lin Q, Zhang B, Xie F. Nonthermal physical modification of starch: An overview of recent research into structure and property alterations. Int J Biol Macromol 2022; 203:153-175. [PMID: 35092737 DOI: 10.1016/j.ijbiomac.2022.01.103] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 01/03/2022] [Accepted: 01/16/2022] [Indexed: 11/28/2022]
Abstract
To tailor the properties and enhance the applicability of starch, various ways of starch modification have been practiced. Among them, physical modification methods (micronization, nonthermal plasma, high-pressure, ultrasonication, pulsed electric field, and γ-irradiation) are highly potential for starch modification considering its safety, environmentally friendliness, and cost-effectiveness, without generating chemical wastes. Thus, this article provides an overview of the recent advances in nonthermal physical modification of starch and summarizes the resulting changes in the multi-level structures and physicochemical properties. While the effect of these techniques highly depends on starch type and treatment condition, they generally lead to the destruction of starch granules, the degradation of molecules, decreases in crystallinity, gelatinization temperatures, and viscosity, increases in solubility and swelling power, and an increase or decrease in digestibility, to different extents. The advantages and shortcomings of these techniques in starch processing are compared, and the knowledge gap in this area is commented on.
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Affiliation(s)
- Zhuoting Wu
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Binjia Zhang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
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7
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Wu F, Zhou Z, Liang M, Zhong L, Xie F. Ultrasonication Improves the Structures and Physicochemical Properties of Cassava Starch Films Containing Acetic Acid. STARCH-STARKE 2020. [DOI: 10.1002/star.202000094] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Fuqi Wu
- Guangxi Key Laboratory for Polysaccharide Materials and Modifications School of Chemistry and Chemical Engineering Guangxi University for Nationalities Nanning 530006 China
| | - Zeguang Zhou
- Guangxi Key Laboratory for Polysaccharide Materials and Modifications School of Chemistry and Chemical Engineering Guangxi University for Nationalities Nanning 530006 China
| | - Manling Liang
- Guangxi Key Laboratory for Polysaccharide Materials and Modifications School of Chemistry and Chemical Engineering Guangxi University for Nationalities Nanning 530006 China
| | - Lei Zhong
- Guangxi Key Laboratory for Polysaccharide Materials and Modifications School of Chemistry and Chemical Engineering Guangxi University for Nationalities Nanning 530006 China
| | - Fengwei Xie
- International Institute for Nanocomposites Manufacturing (IINM) WMG University of Warwick Coventry CV4 7AL UK
- School of Chemical Engineering The University of Queensland Brisbane Qld 4072 Australia
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8
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Ulbrich M, Bai Y, Flöter E. The supporting effect of ultrasound on the acid hydrolysis of granular potato starch. Carbohydr Polym 2020; 230:115633. [DOI: 10.1016/j.carbpol.2019.115633] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 11/15/2019] [Accepted: 11/16/2019] [Indexed: 10/25/2022]
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9
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Alghooneh A, Razavi SMA, Kasapis S. Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural properties. J Texture Stud 2019; 50:520-538. [PMID: 31226217 DOI: 10.1111/jtxs.12459] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 05/01/2019] [Accepted: 06/12/2019] [Indexed: 11/27/2022]
Abstract
Dynamic rheological and mechanical properties of seven commercial (xanthan [XG], guar [GG], high methoxylated pectin [HMP], κ-carrageenan [κ-Car], agar [AG], alginate [ALG], and carboxymethylcellulose [CMC]) and four emerging hydrocolloids (basil seed gum [BSG], sage seed gum [SSG], Balangu-Shirazi seed gum [BSSG], and cress seed gum [CSG]) were investigated and the classification of the hydrocolloids were carried out based on them. AG belonged to the first class with 0.81 membership function (MF), κ-Car and HMP grouped in the second class with 0.68 and 0.71 MFs, respectively, XG, BSG, and SSG were depended to the third class with 0.61-0.70 MFs, finally, CMC, GG, BSSG, ALG, and CSG related to the fourth class, as the most populated class, with MF > 0.61. The first class contained the highest amount of hardness parameter (43.40 ± 2.76 g), the second class included the highest pseudoplasticity parameter (shear-thinning ratio = -0.54 ± 0.03) and relaxation time (66.25 ± 2.61 s) and the fourth cluster comprised the highest frequency dependency of viscous modulus (exponent of power-law model for viscous modulus vs. frequency = 0.30 ± 0.05). In addition, the results of this study showed that there was a distinct relationship between nonlinear harmonics in the stress wave and fundamental characteristics of hydrogel networks. The investigation of the rheo-mechanical properties of biopolymers in large deformation under shear and normal forces can have an important role in the prediction of the behavior of the material in real processes and application conditions, especially in the food industry. Due to the inconvenience of large deformation mechanical tests, such as Weissenberg effect, the complication of the results analyzing and sampling difficulty of semi-dilute samples; herein, we determined the correlation between large deformation (LAOS and texture analysis) and small deformation (SAOS) tests properties. The studied rheo-mechanical parameters showed high correlation with the four mentioned network parameters (more than 65% similarity index). Using these results, other scientists could rationally design the experiments and avoid experiments with similar parameters.
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Affiliation(s)
- Ali Alghooneh
- Division of Food Physics and Engineering, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Seyed M A Razavi
- Division of Food Physics and Engineering, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Stefan Kasapis
- School of Science, RMIT University, Bundoora West Campus, Melbourne, Victoria, Australia
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10
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Falsafi SR, Maghsoudlou Y, Aalami M, Jafari SM, Raeisi M. Physicochemical and morphological properties of resistant starch type 4 prepared under ultrasound and conventional conditions and their in-vitro and in-vivo digestibilities. ULTRASONICS SONOCHEMISTRY 2019; 53:110-119. [PMID: 30691996 DOI: 10.1016/j.ultsonch.2018.12.039] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Revised: 12/27/2018] [Accepted: 12/27/2018] [Indexed: 06/09/2023]
Abstract
In the present work, cross-linked resistant starch (RS4) was prepared under sonication and conventional conditions at various levels of pH (9-12) and cross-linker concentration (sodium trimetaphosphate/sodium tripolyphosphate 99:1, 5-15%). It was found that phosphorous and resistant starch content was generally increased by increasing the cross-linker concentration, pH and application of sonication. The damage to the surface of sonicated granules was revealed by scanning electron micrographs. The presence of cross-linked phosphorous groups was demonstrated by FT-IR results through the appearance of a new peak at wave numbers of 1248-1252 cm-1 that was more conspicuous in sonicated cross-linked samples. Sonicated cross-linked starches showed higher gelatinization temperatures and lower degrees of crystallinity, while no changes was detected in terms of A-type crystalline pattern. The development of viscosity was diminished prominently by the extreme cross-linking reactions in both sonicated and conventional cross-linked starches. The least glycemic index value was obtained for sonicated cross-linked starches which was negatively correlated to their higher RS content measured in-vitro. These results provide novel information on the preparation of cross-linked resistant starch under sonication conditions.
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Affiliation(s)
- Seid Reza Falsafi
- Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Niksa, Design and Development Company, Avadis Holding Group, 1917734795, Tehran, Iran.
| | - Yahya Maghsoudlou
- Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Mehran Aalami
- Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Mojtaba Raeisi
- Department of Nutrition, Faculty of Health, Golestan University of Medical Sciences, Iran; Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
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11
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12
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Alghooneh A, Razavi SMA, Kasapis S. Hydrocolloid clustering based on their rheological properties. J Texture Stud 2018; 49:619-638. [PMID: 30246503 DOI: 10.1111/jtxs.12368] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 08/18/2018] [Accepted: 08/23/2018] [Indexed: 12/01/2022]
Abstract
In this study, we proposed an objective classification of seven commercial hydrocolloids and four novel hydrocolloids. Total of 74 rheological parameters was generated by steady (flow behavior, hysteresis loop, single shear decay, in-shear structural recovery experiments), dynamic (strain sweep and frequency sweep tests), and transient (creep/recovery and stress relaxation) shear measurements. Subsequently, the parameters were classified into seven categories with more than 60% similarity indexes in each group using agglomerative hierarchical clustering based on those properties related to the number of linkage, strength of linkage, distance of linkage, rupture and flow, rate of destruction, the extent of destruction, and the state of destructured samples in the absence of flow field. Fuzzy c-means classifier used to extract patterns for each class. Our results correspond to four different classes; κ-carrageenan and agar gum were categorized in the first class, high methoxyl pectin, xanthan, sage seed gum and basil seed gum in the second class, alginate gum and Balangu-Shirazi seed gum in the third class, and guar gum, cress seed gum and carboxymethyl cellulose in the fourth class. Using this classification technique, complete rheological patterns can be extracted for each class. This classification provides a map for other researchers to rationally design the best test type which could describe adequately different properties of materials and avoid experiments with a similar type of parameters. The main reason for the frequent use of hydrocolloids in various industries is their ability to modify the rheology. A lot of works have been done to study the rheological behavior of many hydrocolloids in model and food systems. As there is still demand for new sources of hydrocolloids with more specific functionality in foods, probing the similarities among commercial and emerging hydrocolloids could help us to rationally design structural features in different formulations, besides gives insight into the structure-function relationship between them. This object could be attained by clustering, a part of the pattern recognition theory. Contrary to the traditional clustering methods, in which the membership of a product is exclusive for only a class, in constraint clustering by fuzzy logic methods, a partial membership can be shared by two or more classes. In this way, using the fuzzy logic clustering method, we clustered a number of commercial and novel hydrocolloids based on the steady, transient, and dynamic shear rheological properties and found a specific pattern among them. PRACTICAL APPLICATIONS: The main reason for the frequent use of hydrocolloids in various industries is their ability to modify the rheology. A lot of works have been done to study the rheological behavior of many hydrocolloids in model and food systems. As there is still demand for new sources of hydrocolloids with more specific functionality in foods, probing the similarities among commercial and emerging hydrocolloids could help us to rationally design structural features in different formulations, besides gives insight into the structure-function relationship between them. This object could be attained by clustering, a part of the pattern recognition theory. Contrary to the traditional clustering methods, in which the membership of a product is exclusive for only a class, in constraint clustering by fuzzy logic methods, a partial membership can be shared by two or more classes. In this way, using the fuzzy logic clustering method, we clustered a number of commercial and novel hydrocolloids based on the steady, transient, and dynamic shear rheological properties and found a specific pattern among them.
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Affiliation(s)
- Ali Alghooneh
- Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Seyed M A Razavi
- Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Stefan Kasapis
- School of Science, RMIT University, Melbourne, Victoria, Australia
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13
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Wang X, Wang H, Song J, Zhang Y, Zhang H. Understanding the structural characteristics, pasting and rheological behaviours of pregelatinised cassava starch. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13805] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xintian Wang
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; 5 Dongfeng Road Zhengzhou Henan 450002 China
| | - Hongwei Wang
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; 5 Dongfeng Road Zhengzhou Henan 450002 China
- Collaborative Innovation Center for Food Production and Safety; 5 Dongfeng Road Zhengzhou Henan 450002 China
| | - Jianing Song
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; 5 Dongfeng Road Zhengzhou Henan 450002 China
| | - Yangyang Zhang
- Collaborative Innovation Center for Food Production and Safety; 5 Dongfeng Road Zhengzhou Henan 450002 China
- Key Laboratory for Quality and Safety Control of Cold Chain Food; 5 Dongfeng Road Zhengzhou Henan 450002 China
| | - Hua Zhang
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; 5 Dongfeng Road Zhengzhou Henan 450002 China
- Collaborative Innovation Center for Food Production and Safety; 5 Dongfeng Road Zhengzhou Henan 450002 China
- Key Laboratory for Quality and Safety Control of Cold Chain Food; 5 Dongfeng Road Zhengzhou Henan 450002 China
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14
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Jiang M, Hong Y, Gu Z, Cheng L, Li Z, Li C. Effects of acid hydrolysis intensity on the properties of starch/xanthan mixtures. Int J Biol Macromol 2018; 106:320-329. [DOI: 10.1016/j.ijbiomac.2017.08.028] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2017] [Revised: 07/06/2017] [Accepted: 08/03/2017] [Indexed: 11/28/2022]
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15
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Ulbrich M, Flöter E. Properties of heated aqueous starch dispersions dependent on the preparation conditions. STARCH-STARKE 2017. [DOI: 10.1002/star.201600381] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Marco Ulbrich
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
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16
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Ulbrich M, Lampl V, Flöter E. Impact of modification temperature on the properties of acid-thinned potato starch. STARCH-STARKE 2016. [DOI: 10.1002/star.201500365] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Marco Ulbrich
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
| | - Viktoria Lampl
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
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