Studies on self-assembly interactions of proteins and octenyl succinic anhydrate (OSA)-modified depolymerized waxy rice starch using rheological principles

2016 ◽  
Vol 133 (27) ◽  
Author(s):  
Alex Frank Puerta-Gomez ◽  
M. Elena Castell-Perez
Keyword(s):  
Self Assembly ◽  
Rice Starch ◽  
Waxy Rice ◽  
Waxy Rice Starch

Effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch

2014 ◽  
Vol 50 (3) ◽  
pp. 744-749 ◽  
Author(s):  
Wenping Ding ◽  
Yuehui Wang ◽  
Wei Zhang ◽  
Yongcheng Shi ◽  
Donghai Wang
Keyword(s):  
Physicochemical Properties ◽  
Rice Flour ◽  
Ozone Treatment ◽  
Rice Starch ◽  
Waxy Rice Flour ◽  
Waxy Rice ◽  
Waxy Rice Starch

scholarly journals Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2419
Author(s):  
Yuheng Zhai ◽  
Jiali Xing ◽  
Xiaohu Luo ◽  
Hao Zhang ◽  
Kai Yang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Loss Modulus ◽  
Rice Starch ◽  
Scanning Calorimetry ◽  
Freeze Thaw ◽  
Textural Parameter ◽  
Waxy Rice ◽  
Pasting Temperature ◽  
Starch Paste ◽  
Waxy Rice Starch

In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS significantly increased (p < 0.05), whereas its breakdown value and setback value decreased. Differential scanning calorimetry showed that the addition of PEC increased the gelatinization temperature of WRS, but decreased its gelatinization enthalpy. Rheological measurements indicated that the addition of PEC did not change the shear-thinning behavior of WRS–PEC blends, and the storage modulus and loss modulus were positively correlated with PEC content. Moreover, the textural parameter of WRS decreased with the increase in PEC content. Furthermore, the addition of PEC decreased the transmittance of starch paste, but enhanced the freeze-thaw stability of WRS to some extent. These results may contribute to the development of WRS-based food products.

Effect of porous waxy rice starch addition on acid milk gels: Structural and physicochemical functionality

2020 ◽  
Vol 109 ◽  
pp. 106092
Author(s):  
Zhi Yang ◽  
Xu Xu ◽  
Yacine Hemar ◽  
Guang Mo ◽  
Liliana de Campo ◽  
...  
Keyword(s):  
Rice Starch ◽  
Waxy Rice ◽  
Waxy Rice Starch ◽  
Acid Milk Gels

Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch

2006 ◽  
Vol 43 (3) ◽  
pp. 353-359 ◽  
Author(s):  
Hyun-Jung Chung ◽  
Hyesook Son Lim ◽  
Seung-Taik Lim
Keyword(s):  
Enzymatic Digestion ◽  
Rice Starch ◽  
Waxy Rice ◽  
Waxy Rice Starch

Dynamic Rheological and Microstructural Properties of Normal and Waxy Rice Starch Gels Containing Milk Protein Ingredients

2009 ◽  
Vol 61 (3-4) ◽  
pp. 214-227 ◽  
Author(s):  
Angkana Noisuwan ◽  
Yacine Hemar ◽  
Brian Wilkinson ◽  
John E. Bronlund
Keyword(s):  
Milk Protein ◽  
Rice Starch ◽  
Microstructural Properties ◽  
Waxy Rice ◽  
Starch Gels ◽  
Waxy Rice Starch

Structural heterogeneity in waxy-rice starch

1999 ◽  
Vol 38 (4) ◽  
pp. 349-359 ◽  
Author(s):  
Eric Bertoft ◽  
Qin Zhu ◽  
Helena Andtfolk ◽  
Marina Jungner
Keyword(s):  
Structural Heterogeneity ◽  
Rice Starch ◽  
Waxy Rice ◽  
Waxy Rice Starch
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