A DSC study of the effects of sugars on thermal properties of rice starch gels before and after aging

1996 ◽  
Vol 47 (5) ◽  
pp. 1201-1212 ◽  
Author(s):  
C. C. Seow ◽  
C. H. Teo ◽  
C. K. Vasanti Nair
Keyword(s):  
Thermal Properties ◽  
Rice Starch ◽  
Before And After ◽  
Starch Gels

Effects of saccharides on stabilities of rice starch gels. 1. Mono- and disaccharides

1992 ◽  
Vol 6 (4) ◽  
pp. 387-398 ◽  
Author(s):  
Keiko Katsuta ◽  
Akio Nishimura ◽  
Makoto Miura
Keyword(s):  
Rice Starch ◽  
Starch Gels

Characterization of rice starch gels reinforced with enzymatically-produced resistant starch

2019 ◽  
Vol 91 ◽  
pp. 76-82 ◽  
Author(s):  
Ha Xuyen Nguyen Doan ◽  
Youngwoon Song ◽  
Suyong Lee ◽  
Byung-Hoo Lee ◽  
Sang-Ho Yoo
Keyword(s):  
Resistant Starch ◽  
Rice Starch ◽  
Starch Gels

Effect of Food Additives on Rheological and Textural Properties of Frozen High Amylose Rice Starch Gels

2009 ◽  
Vol 12 (1) ◽  
pp. 145-161 ◽  
Author(s):  
Kannika Huaisan ◽  
Juntanee Uriyapongson ◽  
Patricia Rayas-Duarte ◽  
Inteaz Alli ◽  
Voranuch Srijesdaruk
Keyword(s):  
Food Additives ◽  
Textural Properties ◽  
Rice Starch ◽  
Effect Of Food ◽  
Starch Gels ◽  
High Amylose

Properties of Nano-layers of Nanoclusters of Ag in SiO2 Host produced by MeV Si ion bombardment

2007 ◽  
Vol 1020 ◽  
Author(s):  
C.C. Smith ◽  
S. Budak ◽  
S. Guner ◽  
C. Muntele ◽  
R. A. Minamisawa ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Absorption Band ◽  
Optical Absorption ◽  
Buffer Layer ◽  
Periodic Structure ◽  
Rutherford Backscattering Spectrometry ◽  
Bulk Material ◽  
Ion Bombardment ◽  
Optical Absorption Band ◽  
Before And After

AbstractWe prepared 50 periodic nano-layers of SiO2/AgxSiO2(1-x). The deposited multi-layer films have a periodic structure consisting of alternating layers where each layer is between 1-10 nm thick. The purpose of this research is to generate nanolayers of nanocrystals of Ag with SiO2 as host and as buffer layer using a combination of co-deposition and MeV ion bombardment taking advantage of the electronics energy deposited in the MeV ion track due to ionization in order to nucleate nanoclusters. Our previous work showed that these nanoclusters have crystallinity similar to the bulk material. Nanocrystals of Ag in silica produce an optical absorption band at about 420 nm. Due to the interaction of nanocrystals between sequential nanolayers there is widening of the absorption band. The electrical and thermal properties of the layered structures were studied before and after 5 MeV Si ions bombardment at various fluences to form nanocrystals in layers of SiO2 containing few percent of Ag. Rutherford Backscattering Spectrometry (RBS) was used to monitor the stoichiometry before and after MeV bombardments.

Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage

2017 ◽  
Vol 214 ◽  
pp. 702-709 ◽  
Author(s):  
Long Chen ◽  
Yaoqi Tian ◽  
Qunyi Tong ◽  
Zipei Zhang ◽  
Zhengyu Jin
Keyword(s):  
Cold Storage ◽  
Water Distribution ◽  
Textural Properties ◽  
Rice Starch ◽  
Starch Gels

scholarly journals Extraction and Characterization of Native Starch From Black and Red Rice

2020 ◽  
Vol 8 (3) ◽  
pp. 1
Author(s):  
Henrique Valentim Moura ◽  
Rennan Pereira de Gusmão ◽  
Thaisa Abrantes Souza Gusmão ◽  
Deise Souza de Castro ◽  
Raphael Lucas Jacinto Almeida ◽  
...  
Keyword(s):  
Lower Cost ◽  
Extraction Yield ◽  
Rice Starch ◽  
Sodium Metabisulfite ◽  
Red Rice ◽  
Black Rice ◽  
Alternative Source ◽  
Rice Grains ◽  
Starch Gels

The objective of the study is to extract and characterize red rice starch, a grain commonly consumed in the Northeast region of Brazil and to compare it with the starch obtained from black rice, widely spread in eastern countries. Starch was extracted by immersion of rice in sodium metabisulfite (0.2%), followed by milling, filtration, decantation and drying at 50 °C. The obtained starches were characterized by the following parameters: physicochemical, physical, rheological, textural, structural, thermal and morphological. The highest starch extraction yield was found in red rice grains (67.84%), where it obtained higher water absorption and lower apparent viscosity, firmness and gum. Both starch gels indicate the behavior of non-Newtonian fluid in the specific case of pseudoplastic crystallinity type A and with polyhedral geometry. For the thermal analysis of red rice starch, it was observed higher gelatinization temperature and lower gelatinization enthalpy. Black and red rice grains can be considered an alternative source of starch, especially red rice, which has a lower cost due to its production in the country.

The importance of amylopectin molecular size in determining the viscoelasticity of rice starch gels

2019 ◽  
Vol 212 ◽  
pp. 112-118 ◽  
Author(s):  
Hongyan Li ◽  
Ningyu Lei ◽  
Shu Yan ◽  
Jingyuan Yang ◽  
Ting Yu ◽  
...  
Keyword(s):  
Molecular Size ◽  
Rice Starch ◽  
Starch Gels
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