Physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat: Effects of lipids removal (English)
- New search for: Li, Wenhao
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- New search for: Li, Wenhao
- New search for: Gao, Jinmei
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In:
Food Hydrocolloids
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60
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364-373
;
2016
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ISSN:
- Article (Journal) / Electronic Resource
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Title:Physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat: Effects of lipids removal
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Contributors:Li, Wenhao ( author ) / Gao, Jinmei ( author ) / Wu, Guiling ( author ) / Zheng, Jianmei ( author ) / Ouyang, Shaohui ( author ) / Luo, Qingui ( author ) / Zhang, Guoquan ( author )
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Published in:Food Hydrocolloids ; 60 ; 364-373
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Publisher:
- New search for: Elsevier Ltd
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Publication date:2016-04-08
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Size:10 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 60
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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Protective effect of chitosan on acrylamide formation in model and batter systemsSansano, M. / Castelló, M.L. / Heredia, A. / Andrés, A. et al. | 2016
- 7
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Imaging the phase of starch–gelatin blends by confocal Raman microscopyLiu, Xingxun / Zhang, Nuozi / Yu, Long / Zhou, Sumei / Shanks, Robert / Zheng, Jinkai et al. | 2016
- 11
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Aggregation and gelation properties of preheated whey protein and pectin mixtures at pH 1.0–4.0Li, Kangkang / Zhong, Qixin et al. | 2016
- 21
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Effect of processing time, temperature and alkali concentration on yield extraction, structure and gelling properties of corn fiber arabinoxylansAyala-Soto, Fabiola E. / Serna-Saldívar, Sergio O. / Welti-Chanes, Jorge et al. | 2016
- 29
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Emulsifying properties of ovalbumin: Improvement and mechanism by phosphorylation in the presence of sodium tripolyphosphateXiong, Zhouyi / Zhang, Maojie / Ma, Meihu et al. | 2016
- 38
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Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fateGumus, Cansu Ekin / Davidov-Pardo, Gabriel / McClements, David Julian et al. | 2016
- 50
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Physicochemical, crystalline, morphological, pasting and thermal properties of modified lotus rhizome (Nelumbo nucifera) starchSukhija, Sakshi / Singh, Sukhcharn / Riar, Charanjit S. et al. | 2016
- 59
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Effect of calcium sequestration by ion-exchange treatment on the dissociation of casein micelles in model milk protein concentratesXu, Yuting / Liu, Dasong / Yang, Hongxu / Zhang, Jie / Liu, Xiaoming / Regenstein, Joe M. / Hemar, Yacine / Zhou, Peng et al. | 2016
- 67
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Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheologyAli Razavi, Seyed Mohammad / Alghooneh, Ali / Behrouzian, Fataneh / Cui, Steve W. et al. | 2016
- 77
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On the role of bile salts in the digestion of emulsified lipidsSarkar, Anwesha / Ye, Aiqian / Singh, Harjinder et al. | 2016
- 85
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Crystallization and structural relaxation times in structural strength analysis of amorphous sugar/whey protein systemsFan, Fanghui / Roos, Yrjö H. et al. | 2016
- 98
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β-lactoglobulin as food grade surfactant for clove oil-in-water and limonene-in-water emulsion droplets produced by microchannel emulsificationPurwanti, Nanik / Ichikawa, Sosaku / Neves, Marcos A. / Uemura, Kunihiko / Nakajima, Mitsutoshi / Kobayashi, Isao et al. | 2016
- 109
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Influence of chitosan coating on protein-based nanohydrogels properties and in vitro gastric digestibilityBourbon, Ana I. / Pinheiro, Ana C. / Cerqueira, Miguel A. / Vicente, António A. et al. | 2016
- 119
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A feasibility study on the application of a laccase-mediator system in stirred yoghurt at the pilot scaleMokoonlall, Aryama / Sykora, Laura / Pfannstiel, Jens / Nöbel, Stefan / Weiss, Jochen / Hinrichs, Jörg et al. | 2016
- 128
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Analyzing the effect of whey protein concentrate and psyllium husk on various characteristics of biodegradable film from lotus (Nelumbo nucifera) rhizome starch.Sukhija, Sakshi / Singh, Sukhcharn / Riar, Charanjit S. et al. | 2016
- 138
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Effects of chitosan coating on curcumin loaded nano-emulsion: Study on stability and in vitro digestibilityLi, Jinglei / Hwang, In-Cheon / Chen, Xiguang / Park, Hyun Jin et al. | 2016
- 148
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Recent advances in bioactive polysaccharides from Lycium barbarum L., Zizyphus jujuba Mill, Plantago spp., and Morus spp.: Structures and functionalitiesXie, Jian-Hua / Tang, Wei / Jin, Ming-Liang / Li, Jing-En / Xie, Ming-Yong et al. | 2016
- 161
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Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectinPeng, Xiao-yan / Mu, Tai-hua / Zhang, Miao / Sun, Hong-nan / Chen, Jing-wang / Yu, Ming et al. | 2016
- 170
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Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein filmsBoyacı, Derya / Korel, Figen / Yemenicioğlu, Ahmet et al. | 2016
- 179
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Sugar beet pectin fractionated using isopropanol differs in galacturonic acid, protein, ferulic acid and surface hydrophobicityKarnik, Deepika / Jung, Jiyoung / Hawking, Samatha / Wicker, Louise et al. | 2016
- 186
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Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foodsLiu, Kun / Stieger, Markus / van der Linden, Erik / van de Velde, Fred et al. | 2016
- 199
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Effect of agave fructans on bulk and surface properties of sodium caseinate in aqueous mediaSosa-Herrera, María Guadalupe / Martínez-Padilla, Laura Patricia / Delgado-Reyes, Virginia Agustina / Torres-Robledo, Adolfo et al. | 2016
- 206
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Soybean protein isolate gel particles as foaming and emulsifying agentsMatsumiya, Kentaro / Murray, Brent S. et al. | 2016
- 216
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Mixing whey and soy proteins: Consequences for the gel mechanical response and water holdingJose, Jissy / Pouvreau, Laurice / Martin, Anneke H. et al. | 2016
- 225
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Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milkBuldo, Patrizia / Benfeldt, Connie / Carey, Juan Pablo / Folkenberg, Ditte Marie / Jensen, Hanne Bak / Sieuwerts, Sander / Vlachvei, Kalliopi / Ipsen, Richard et al. | 2016
- 232
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Bitter vetch (Vicia ervilia) seed protein concentrate as possible source for production of bilayered films and biodegradable containersArabestani, Akram / Kadivar, Mahdi / Amoresano, Angela / Illiano, Anna / Di Pierro, Prospero / Porta, Raffaele et al. | 2016
- 243
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Impact of melting point of palm oil on mechanical and water barrier properties of gelatin-palm oil emulsion filmXiao, Jingdong / Wang, Wenhang / Wang, Kun / Liu, Yaowei / Liu, Anjun / Zhang, Shaojing / Zhao, Yana et al. | 2016
- 252
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Effects of coconut (Cocos nucifera L.) protein hydrolysates obtained from enzymatic hydrolysis on the stability and rheological properties of oil-in-water emulsionsThaiphanit, Somruedee / Schleining, Gerhard / Anprung, Pranee et al. | 2016
- 265
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Rheological and structural properties of modified starches from the young shoots of Borassus aethiopiumNep, Elijah I. / Ngwuluka, Ndidi C. / Kemas, Chinwe U. / Ochekpe, Nelson A. et al. | 2016
- 271
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Influence of enzymatic hydrolysis on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolateBučko, Sandra / Katona, Jaroslav / Popović, Ljiljana / Petrović, Lidija / Milinković, Jelena et al. | 2016
- 279
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Comparative study on properties of edible films based on pinhão (Araucaria angustifolia) starch and flourDaudt, R.M. / Avena-Bustillos, R.J. / Williams, T. / Wood, D.F. / Külkamp-Guerreiro, I.C. / Marczak, L.D.F. / McHugh, T.H. et al. | 2016
- 288
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Formation and pH-stability of whey protein fibrils in the presence of lecithinMantovani, Raphaela Araujo / Fattori, Juliana / Michelon, Mariano / Cunha, Rosiane Lopes et al. | 2016
- 299
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Deformation and fracture behavior of physical gelatin gel systemsCzerner, Marina / Fasce, Laura A. / Martucci, Josefa F. / Ruseckaite, Roxana / Frontini, Patricia M. et al. | 2016
- 308
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Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheeseFelix da Silva, Denise / Barbosa de Souza Ferreira, Sabrina / Bruschi, Marcos Luciano / Britten, Michel / Matumoto-Pintro, Paula Toshimi et al. | 2016
- 317
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Stabilising frozen dairy mousses by low molecular weight gelatin peptidesDuquenne, Barbara / Vergauwen, Bjorn / Capdepon, Claude / Boone, Marijn A. / De Schryver, Thomas / Van Hoorebeke, Luc / Van Weyenberg, Stephanie / Stevens, Paul / De Block, Jan et al. | 2016
- 324
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Development of tyrosinase-aided crosslinking procedure for stabilizing protein nanoparticlesXu, Ruoyang / Teng, Zi / Wang, Qin et al. | 2016
- 335
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Cross-linked methyl cellulose films with murta fruit extract for antioxidant and antimicrobial active food packagingLópez de Dicastillo, Carol / Bustos, Fernanda / Guarda, Abel / Galotto, Maria José et al. | 2016
- 345
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Molecular structure and physicochemical properties of starch isolated from hydrothermally treated brown rice flourBian, Linlin / Chung, Hyun-Jung et al. | 2016
- 353
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Microstructure and functional properties of sorbitol-plasticized pea protein isolate emulsion films: Effect of lipid type and concentrationKowalczyk, Dariusz / Gustaw, Waldemar / Zięba, Emil / Lisiecki, Sławomir / Stadnik, Joanna / Baraniak, Barbara et al. | 2016
- 364
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Physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat: Effects of lipids removalLi, Wenhao / Gao, Jinmei / Wu, Guiling / Zheng, Jianmei / Ouyang, Shaohui / Luo, Qingui / Zhang, Guoquan et al. | 2016
- 374
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Synergistic gelation of gelatin B with xanthan gumWang, Chang-Sheng / Natale, Giovanniantonio / Virgilio, Nick / Heuzey, Marie-Claude et al. | 2016
- 384
-
Physicochemical and antioxidant properties of biopolymer/candelilla wax emulsion films containing hop extract – A comparative studyKowalczyk, Dariusz / Biendl, Martin et al. | 2016
- 393
-
The physico-mechanical and structural characteristics of blend film of poly (vinyl alcohol) with biodegradable polymers as affected by disorder-to-order conformational transitionShahbazi, Mahdiyar / Rajabzadeh, Ghadir / Rafe, Ali / Ettelaie, Rammile / Ahmadi, Seyed Javad et al. | 2016
- 405
-
Sucrose release from agar gels and sensory perceived sweetnessKohyama, Kaoru / Hayakawa, Fumiyo / Kazami, Yukari / Nishinari, Katsuyoshi et al. | 2016
- 415
-
Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic fillerGravelle, Andrew J. / Marangoni, Alejandro G. / Barbut, Shai et al. | 2016
- 425
-
Effects of soy-to-milk protein ratio and sucrose fatty acid ester addition on the stability of ice cream emulsionsCheng, Jinju / Cui, Jie / Ma, Ying / Yan, Tingsheng / Wang, Lifeng / Li, He / Li, Xisheng et al. | 2016
- 437
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Effect of high pressure treatment on the structural, mechanical and rheological properties of glucomannan gelsMoreno, Helena M. / Herranz, Beatriz / Borderías, A. Javier / Tovar, Clara A. et al. | 2016
- 445
-
Colloidal properties of casein micelles suspensions as a function of pH during concentration by osmotic stressingZhao, Zhengtao / Corredig, Milena et al. | 2016
- 453
-
Improvement of emulsifying properties of soy protein through selective hydrolysis: Interfacial shear rheology of adsorption layerLi, Weiwei / Wang, Yaosong / Zhao, Haibo / He, Zhiyong / Zeng, Maomao / Qin, Fang / Chen, Jie et al. | 2016
- 461
-
Fractionation and some physicochemical properties of almond gum (Amygdalus communis L.) exudatesRezaei, Atefe / Nasirpour, Ali / Tavanai, Hossein et al. | 2016
- 470
-
The effect of aggregation into fractals or microgels on the charge density and the isoionic point of globular proteinsKharlamova, Anna / Inthavong, Walailuk / Nicolai, Taco / Chassenieux, Christophe et al. | 2016
- 476
-
Preparation of antimicrobial agar/banana powder blend films reinforced with silver nanoparticlesOrsuwan, Aungkana / Shankar, Shiv / Wang, Long-Feng / Sothornvit, Rungsinee / Rhim, Jong-Whan et al. | 2016
- 486
-
Physicochemical characterization of pectin grafted with exogenous phenolsKaraki, Nadine / Aljawish, Abdulhadi / Muniglia, Lionel / Humeau, Catherine / Jasniewski, Jordane et al. | 2016
- 494
-
Biophysical basis of taste modulation by viscous solutions in humansAubert, Béatrice / Lima, Anthony / Le Révérend, Benjamin et al. | 2016
- 500
-
Development and evaluation of a novel alginate-based in situ gelling system to modulate the release of anthocyaninsCelli, Giovana Bonat / Brooks, Marianne Su-Ling / Ghanem, Amyl et al. | 2016
- 509
-
Effect of starch source on gel properties of kappa-carrageenan-starch dispersionsLin, Jheng-Hua / Liang, Chien-Wen / Chang, Yung-Ho et al. | 2016
- 516
-
Dynamic rheological and structural characterization of fish gelatin – Gum arabic coacervate gels cross-linked by tannic acidAnvari, Mohammad / Chung, Donghwa et al. | 2016
- 525
-
A combined rheology and time domain NMR approach for determining water distributions in protein blendsDekkers, Birgit L. / de Kort, Daan W. / Grabowska, Katarzyna J. / Tian, Bei / Van As, Henk / van der Goot, Atze Jan et al. | 2016
- 533
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Development of glucomannan-chitosan interpenetrating hydrocolloid networks (IHNs) as a potential tool for creating satiating ingredientsLopez-Rubio, Amparo / Tarancón, Paula / Gómez-Mascaraque, Laura G. / Martínez-Sanz, Marta / Fabra, Maria Jose / Martínez, Juan Carlos / Fiszman, Susana et al. | 2016
- 543
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Effects of environmental factors on the physical stability of pickering-emulsions stabilized by chitosan particlesMwangi, William Wachira / Ho, Kiang-Wei / Tey, Beng-Ti / Chan, Eng-Seng et al. | 2016
- 551
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Characterization of films based on enzymatically modified chitosan derivatives with phenol compoundsAljawish, Abdulhadi / Muniglia, Lionel / Klouj, Amira / Jasniewski, Jordane / Scher, Joël / Desobry, Stephane et al. | 2016
- 559
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Stability of tuna oil and tuna oil/peppermint oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulanBakry, Amr M. / Fang, Zheng / Ni, Yingzhou / Cheng, Hao / Chen, Yong Q. / Liang, Li et al. | 2016
- 572
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Interaction of starch and caseinSun, Nian-xia / Liang, Yan / Yu, Bin / Tan, Cong-ping / Cui, Bo et al. | 2016
- 580
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Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoidsCervantes-Paz, Braulio / Ornelas-Paz, José de Jesús / Pérez-Martínez, Jaime David / Reyes-Hernández, Jaime / Zamudio-Flores, Paul Baruk / Rios-Velasco, Claudio / Ibarra-Junquera, Vrani / Ruiz-Cruz, Saúl et al. | 2016
- 589
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Thermal evaluation of sucrose-maltodextrin-sodium citrate bioglass: Glass transition temperatureSritham, Eakasit / Gunasekaran, Sundaram et al. | 2016
- 598
-
Influence of polysaccharides and glycerol on proanthocyanidin precipitation by protein fining agentsMaury, Chantal / Sarni-Manchado, Pascale / Poinsaut, Philippe / Cheynier, Véronique / Moutounet, Michel et al. | 2016
- 606
-
Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interfaceLiu, Fu / Tang, Chuan-He et al. | 2015
- 620
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Soy glycinin as food-grade Pickering stabilizers: Part. II. Improvement of emulsification and interfacial adsorption by electrostatic screeningLiu, Fu / Tang, Chuan-He et al. | 2015
- 631
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Reprint of “Soy glycinin as food-grade Pickering stabilizers: Part. III. Fabrication of gel-like emulsions and their potential as sustained-release delivery systems for β-carotene”Liu, Fu / Tang, Chuan-He et al. | 2016
- 641
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Calendar| 2014
- IFC
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Editorial Board| 2016
- iii
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Contents: Graphical Abstracts| 2016