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1
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Supramolecular structure and technofunctional properties of starch modified by high hydrostatic pressure (HHP): A review. Carbohydr Polym 2022; 291:119609. [DOI: 10.1016/j.carbpol.2022.119609] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 05/06/2022] [Accepted: 05/09/2022] [Indexed: 11/29/2022]
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2
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Zhang M, Chen G, Li M, Niu H, Chen Y, Jiang P, Li S. Effects of microwave on microscopic, hydration and gelatinization properties of oat and its application on noodle‐processing. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16470] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mingyue Zhang
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
| | - Guiyun Chen
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
| | - Mingyuan Li
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
| | - Haili Niu
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
| | - Ye Chen
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
| | - Peiyun Jiang
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
| | - Shuhong Li
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
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3
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Xu F, Liu W, Zhang L, Danthine S, Liu Q, Wang F, Zhang H, Hu H, Blecker C. Retrogradation and gelling behaviours of partially gelatinised potato starch as affected by the degree of pre‐gelatinisation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15434] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Fen Xu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing P.R. China
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech University of Liège Gembloux Belgium
| | - Wei Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing P.R. China
| | - Liang Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing P.R. China
| | - Sabine Danthine
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech University of Liège Gembloux Belgium
| | - Qiannan Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing P.R. China
| | - Feng Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing P.R. China
| | - Hong Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing P.R. China
| | - Honghai Hu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing P.R. China
| | - Christophe Blecker
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech University of Liège Gembloux Belgium
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4
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Mendez-Montealvo G, Velazquez G, Fonseca-Florido HA, Morales-Sanchez E, Soler A. Insights on the acid hydrolysis of achira (Canna edulis) starch: Crystalline and double-helical structure changes impacting functionality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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5
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Yuan Y, Cai W, Chen Y, Chong Y, Dong X, Wei J, Liu F, Shi Y. Effects of modified starch and homogeneous process on quality and volatile compounds of squid ink sauces. J Food Saf 2021. [DOI: 10.1111/jfs.12959] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yan‐wei Yuan
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou China
| | - Wen‐qiang Cai
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- National Engineering Research Center of Seafood Dalian China
| | - Yue‐wen Chen
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou China
| | - Yun‐qing Chong
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou China
| | - Xiu‐ping Dong
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- National Engineering Research Center of Seafood Dalian China
| | - Jian‐ling Wei
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou China
| | - Fei‐jian Liu
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou China
| | - Yu‐gang Shi
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou China
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Yang Y, Xu H, Tang S, Gu Z. Study on the Thermal and Water Migration of Chinese steamed buns during cooling process after steam cooking. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111377] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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