Gelatinization Properties of Chinese Water Chestnut Starch and Lotus Root Starch

1986 ◽  
Vol 51 (2) ◽  
pp. 445-449 ◽  
Author(s):  
SHI-YING XU ◽  
CHARLES F. SHOEMAKER
Keyword(s):  
Chinese Water ◽  
Lotus Root ◽  
Water Chestnut ◽  
Root Starch ◽  
Gelatinization Properties ◽  
Chestnut Starch

A study on freeze–thaw characteristics and microstructure of Chinese water chestnut starch gels

2008 ◽  
Vol 88 (2) ◽  
pp. 186-192 ◽  
Author(s):  
Lan Wang ◽  
Zhihua Yin ◽  
Jia Wu ◽  
Zhida Sun ◽  
Bijun Xie
Keyword(s):  
Freeze Thaw ◽  
Chinese Water ◽  
Water Chestnut ◽  
Starch Gels ◽  
Chestnut Starch

Effect of ionic gums and dry heating on physicochemical, morphological, thermal and pasting properties of water chestnut starch

LWT ◽  
2014 ◽  
Vol 59 (1) ◽  
pp. 348-355 ◽  
Author(s):  
Khalid Gul ◽  
Charanjit Singh Riar ◽  
Anu Bala ◽  
Mandeep Singh Sibian
Keyword(s):  
Pasting Properties ◽  
Water Chestnut ◽  
Dry Heating ◽  
Chestnut Starch

Comparison of flavonoids and phenylpropanoids compounds in Chinese water chestnut processed with different methods

2021 ◽  
Vol 335 ◽  
pp. 127662
Author(s):  
Hui Nie ◽  
Huangcan Chen ◽  
Guanli Li ◽  
Kezhen Su ◽  
Mubo Song ◽  
...  
Keyword(s):  
Chinese Water ◽  
Water Chestnut

scholarly journals Understanding the multi-scale structure and digestion rate of water chestnut starch

2019 ◽  
Vol 91 ◽  
pp. 311-318 ◽  
Author(s):  
Dongling Qiao ◽  
Wenyao Tu ◽  
Binjia Zhang ◽  
Ran Wang ◽  
Nannan Li ◽  
...  
Keyword(s):  
Scale Structure ◽  
Digestion Rate ◽  
Multi Scale ◽  
Water Chestnut ◽  
Chestnut Starch

Study on processing conditions for lotus root starch and red bean dumpling

2020 ◽  
Vol 44 (7) ◽  
Author(s):  
Hongyan Ye ◽  
Dawei Zhang ◽  
Yang Li ◽  
Yue Wei ◽  
Ning Li
Keyword(s):  
Processing Conditions ◽  
Lotus Root ◽  
Root Starch ◽  
Red Bean
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