Studies to predict the effect of pregelatinization on excipient property of maize and potato starch blends

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2020.07.170 ◽

2020 ◽

Vol 164 ◽

pp. 1206-1214

Author(s):

Digambar Kankate ◽

S.G. Panpalia ◽

K. Jayaram Kumar ◽

John F. Kennedy

Keyword(s):

Potato Starch ◽

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Morphology and mechanical properties of poly(butylene adipate-co-terephthalate)/potato starch blends in the presence of synthesized reactive compatibilizer or modified poly(butylene adipate-co-terephthalate)

Carbohydrate Polymers ◽

10.1016/j.carbpol.2015.01.058 ◽

2015 ◽

Vol 123 ◽

pp. 275-282 ◽

Author(s):

Dafu Wei ◽

Hao Wang ◽

Huining Xiao ◽

Anna Zheng ◽

Yang Yang

Keyword(s):

Mechanical Properties ◽

Potato Starch ◽

Starch Blends ◽

Reactive Compatibilizer ◽

Morphology And Mechanical Properties

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Direct evidence for the non-additive gelatinization in binary starch blends: A case study on potato starch mixed with rice or maize starches

Food Hydrocolloids ◽

10.1016/j.foodhyd.2015.04.020 ◽

2015 ◽

Vol 50 ◽

pp. 137-144 ◽

Author(s):

Jasmien Waterschoot ◽

Sara V. Gomand ◽

Jan A. Delcour ◽

Bart Goderis

Keyword(s):

Direct Evidence ◽

Potato Starch ◽

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Decision letter for "Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content"

10.1111/ijfs.14826/v3/decision1 ◽

2020 ◽

Keyword(s):

Rheological Properties ◽

Amylose Content ◽

Potato Starch ◽

Gel Texture ◽

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Review for "Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content"

10.1111/ijfs.14826/v2/review3 ◽

2020 ◽

Keyword(s):

Rheological Properties ◽

Amylose Content ◽

Potato Starch ◽

Gel Texture ◽

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Review for "Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content"

10.1111/ijfs.14826/v1/review4 ◽

2020 ◽

Keyword(s):

Rheological Properties ◽

Amylose Content ◽

Potato Starch ◽

Gel Texture ◽

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Review for "Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content"

10.1111/ijfs.14826/v1/review2 ◽

2020 ◽

Keyword(s):

Rheological Properties ◽

Amylose Content ◽

Potato Starch ◽

Gel Texture ◽

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Effect of Potato Starch Characteristics on the Textural Properties of Korean-style Cold Noodles Made from Wheat Flour and Potato Starch Blends

Food Science and Technology Research ◽

10.3136/fstr.12.278 ◽

2006 ◽

Vol 12 (4) ◽

pp. 278-283 ◽

Author(s):

Takahiro NODA ◽

Shohei FUJIKAMI ◽

Hideho MIURA ◽

Michihiro FUKUSHIMA ◽

Shigenobu TAKIGAWA ◽

...

Keyword(s):

Wheat Flour ◽

Potato Starch ◽

Textural Properties ◽

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Author response for "Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content"

10.1111/ijfs.14826/v3/response1 ◽

2020 ◽

Author(s):

Yi Liu ◽

Xiaojing Chen ◽

Yijuan Xu ◽

Zekun Xu ◽

Haitao Li ◽

...

Keyword(s):

Rheological Properties ◽

Amylose Content ◽

Potato Starch ◽

Author Response ◽

Gel Texture ◽

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Review for "Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content"

10.1111/ijfs.14826/v2/review1 ◽

2020 ◽

Keyword(s):

Rheological Properties ◽

Amylose Content ◽

Potato Starch ◽

Gel Texture ◽

Download Full-text

Decision letter for "Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content"

10.1111/ijfs.14826/v1/decision1 ◽

2020 ◽

Keyword(s):

Rheological Properties ◽

Amylose Content ◽

Potato Starch ◽

Gel Texture ◽

Download Full-text