Journal ArticleDOI
Effects of adding acids before and after gelatinization on the viscoelasticity of cornstarch pastes
TLDR
In this article, the effects of sour substances (citric acid, acetic acid, lactic acid, malic acid, tartaric acid and ascorbic acid) on the rheological properties of cornstarch pastes were studied by steady shear and dynamic oscillatory viscoelasticity measurements, intrinsic viscosity measurements and microscopic observation.About:
This article is published in Food Hydrocolloids.The article was published on 2005-09-01. It has received 78 citations till now. The article focuses on the topics: Ascorbic acid & Amylose.read more
Citations
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Journal ArticleDOI
Removal of arsenic(V) from spent ion exchange brine using a new class of starch-bridged magnetite nanoparticles.
TL;DR: A new class of starch-bridged magnetite nanoparticles were prepared and tested for removal of arsenate from spent IX brine using a low-cost, "green" starch at 0.049% as a stabilizer and as a bridging agent allowing the nanoparticles to flocculate and precipitate while maintaining their high arsenic sorption capacity.
Journal ArticleDOI
The effect of pH on hydrolysis, cross-linking and barrier properties of starch barriers containing citric acid.
TL;DR: It has been shown that barrier properties of coated papers with different solution pH were correlated to molecular changes in starch showing both hydrolysis and cross-linking of starch molecules in the presence of citric acid.
Journal ArticleDOI
The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions
Hüseyin Gençcelep,Furkan Turker Saricaoglu,Furkan Turker Saricaoglu,Munir Anil,Berrin Ağar,Sadettin Turhan +5 more
TL;DR: In this article, the effect of starch modification (NPS, native potato starch, AMS, acid modified starch; DMS, dextrinized modified starch, PGS, pre-gelatinized modified potato starch) and its concentrations (1, 2, 4,wt%) on steady-state and dynamic rheological properties of meat emulsions were determined.
Journal ArticleDOI
Effects of acetic acid and lactic acid on physicochemical characteristics of native and cross-linked wheat starches.
Mahsa Majzoobi,Paniz Beparva +1 more
TL;DR: The effects of two common organic acids; lactic and acetic acids (150 mg/kg) on physicochemical properties of native and cross-linked wheat starches were investigated prior and after gelatinization to indicate the degradation of the starch molecules by the acids.
Journal ArticleDOI
Influence of citric acid and water on thermoplastic wheat flour/poly(lactic acid) blends. I: Thermal, mechanical and morphological properties
Elodie Chabrat,Elodie Chabrat,Houssein Abdillahi,Houssein Abdillahi,Antoine Rouilly,Antoine Rouilly,Luc Rigal,Luc Rigal +7 more
TL;DR: In this paper, the influence of these additives on process parameters and thermal, mechanical and morphological properties of injected samples from the prepared blends, was then studied, showing that the amount of citric acid (2 parts for 75 parts of flour, 25 parts of PLA and 15 parts of glycerol) has to be limited to avoid mechanical properties degradation.
References
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Reference BookDOI
Food Polysaccharides and Their Applications
TL;DR: Alistair M. Stephen and Shirley C. Cui as mentioned in this paper proposed a method for the detection of polysaccharides in foods, and showed that the method can be applied in the field of agriculture.
Journal ArticleDOI
The viscosity of dilute solutions of long-chain molecules, iv. dependence on concentration
Journal ArticleDOI
The Effect of Solutes on the Gelatinization Temperature Range of Potato Starch
I. D. Evans,D. R. Haisman +1 more
TL;DR: In this article, the effect of many solutes can be approximately described by the derived relationship between initial gelatinization temperature, water activity of the system and volume fraction of water in the granules.
Journal ArticleDOI
Effect of soluble sugars on gelatinization and retrogradation of sweet potato starch
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An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches
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