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For: Wang Y, McClements DJ, Long J, Qiu C, Sang S, Chen L, Xu Z, Jin Z. Structural transformation and oil absorption of starches with different crystal types during frying. Food Chem 2022;390:133115. [PMID: 35567970 DOI: 10.1016/j.foodchem.2022.133115] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 04/24/2022] [Accepted: 04/26/2022] [Indexed: 11/04/2022]
Number Cited by Other Article(s)
1
Yan X, McClements DJ, Luo S, Liu C, Ye J. Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications. Carbohydr Polym 2024;340:122273. [PMID: 38858001 DOI: 10.1016/j.carbpol.2024.122273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/26/2024] [Accepted: 05/13/2024] [Indexed: 06/12/2024]
2
Riley IM, Verma U, Verboven P, Nicolai BM, Delcour JA. Wheat gluten structure and (non-)covalent network formation during deep-fat frying. Food Res Int 2024;188:114503. [PMID: 38823881 DOI: 10.1016/j.foodres.2024.114503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 04/30/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
3
Liu Y, Sun Y, Li D, Li P, Yang N, He L, Nishinari K. Influence of Temperatures on Physicochemical Properties and Structural Features of Tamarind Seed Polysaccharide. Molecules 2024;29:2622. [PMID: 38893498 PMCID: PMC11174022 DOI: 10.3390/molecules29112622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 05/20/2024] [Accepted: 05/29/2024] [Indexed: 06/21/2024]  Open
4
Zhang J, Ni Y, Li J, Fan L. The effects of adding various starches on the structures of restructured potato-based dough and the oil uptake of potato chips. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38624005 DOI: 10.1002/jsfa.13541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 03/14/2024] [Accepted: 04/16/2024] [Indexed: 04/17/2024]
5
Chen L, Huang G, Zhang Z, Zhang R, McClements DJ, Wang Y, Xu Z, Long J, Jin Z. Effects of frying on the surface oil absorption of wheat, potato, and pea starches. Int J Biol Macromol 2024;264:130559. [PMID: 38431016 DOI: 10.1016/j.ijbiomac.2024.130559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 02/17/2024] [Accepted: 02/28/2024] [Indexed: 03/05/2024]
6
Zhu Z, Sun C, Wang C, Mei L, He Z, Mustafa S, Du X, Chen X. The anti-digestibility mechanism of soy protein isolate hydrolysate on natural starches with different crystal types. Int J Biol Macromol 2024;255:128213. [PMID: 37989032 DOI: 10.1016/j.ijbiomac.2023.128213] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 10/26/2023] [Accepted: 11/15/2023] [Indexed: 11/23/2023]
7
Xu H, Li J, McClements DJ, Cheng H, Long J, Peng X, Xu Z, Meng M, Zou Y, Chen G, Jin Z, Chen L. Eggshell waste act as multifunctional fillers overcoming the restrictions of starch-based films. Int J Biol Macromol 2023;253:127165. [PMID: 37778592 DOI: 10.1016/j.ijbiomac.2023.127165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 09/19/2023] [Accepted: 09/28/2023] [Indexed: 10/03/2023]
8
Ge F, Xia R, Wu D, Cheng W, Meng L, Wang Z, Tang X. Toward a comprehensive understanding of various milling methods on the physicochemical properties of highland barley flours and eating quality of corresponding sugar-free cookies. Food Chem 2023;413:135657. [PMID: 36773359 DOI: 10.1016/j.foodchem.2023.135657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 01/30/2023] [Accepted: 02/06/2023] [Indexed: 02/10/2023]
9
Zhang C, Zhang LZ, Wan KX, Wu CY, Wang ZJ, Wang SY, Liu QQ, Qian JY. Effects of enhanced starch-xanthan gum synergism on their physicochemical properties, functionalities, structural characteristics, and digestibility. Int J Biol Macromol 2023;241:124646. [PMID: 37119897 DOI: 10.1016/j.ijbiomac.2023.124646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 03/31/2023] [Accepted: 04/24/2023] [Indexed: 05/01/2023]
10
Flours from popped grains: Physicochemical, thermal, rheological, and techno-functional properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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