The influence of stirring speed and type of oil on the performance of pregelatinized waxy rice starch emulsifier in stabilizing oil-in-water emulsions

Water-in-oil-in-water emulsions containing an internalised salt solution were stabilised with non-chemically modified waxy rice starch (WRS), and octinyl succinic anhydride (OSA) as reference, to release salt during oral processing due to amylase-induced destabilisation.

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The effects of wheat amylose ratios on the structural and physicochemical properties of waxy rice starch using branching enzyme and glucoamylase

Food Hydrocolloids ◽

10.1016/j.foodhyd.2020.106410 ◽

2020 ◽

pp. 106410

Author(s):

Li Guo ◽

Yu Zhu ◽

Jiahao Li ◽

Yifan Gui ◽

Haiteng Tao ◽

...

Keyword(s):

Physicochemical Properties ◽

Rice Starch ◽

Branching Enzyme ◽

Waxy Rice ◽

Waxy Rice Starch

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

International Journal of Food Science & Technology ◽

10.1111/ijfs.12691 ◽

2014 ◽

Vol 50 (3) ◽

pp. 744-749 ◽

Cited By ~ 14

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

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

Foods ◽

10.3390/foods10102419 ◽

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.

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