Insights into starch-based gels: Selection, fabrication, and ...
2024年2月1日 · Starch gels can be prepared by chemical cross-linking to enhance the gel network. For example, starch can be crosslinked with citric acid, which has carboxyl groups that can esterify and crosslink with the hydroxyl groups of starch. This modification can enhance the thermal decomposition temperature and water absorption of starch gels [36 ...
Research on rice starch gel preparation and crosslink network …
2024年1月30日 · In this study, a rice starch gel preparation scheme is proposed for stable properties, and starch granule phase transition mechanism is analyzed based on RVA test during preparation, it can be divided into four-stage, swelling, reacting, homogenizing and self-assembling stages.
(PDF) Research on rice starch gel preparation and crosslink network ...
2024年1月3日 · In this study, a rice starch gel preparation scheme is proposed for stable properties, and starch granule phase transition mechanism is analyzed based on RVA test during preparation, it can...
Uncovering the multiscale structure and physicochemical …
2 天之前 · Fermentation can change the size and structure of starch granules (Wang et al., 2023), which promote intertwining and interaction between starch molecules to form a strong gel network structure. Therefore, fermented MBS is suitable for applications in food processing fields that require high gel strength and the development of elastic products.
Research on Rice Starch Gel Preparation and Crosslink Network
2023年9月19日 · Amylopectin and amylose components are natural polymers within rice starch granules, intertwined in specific conditions to form gel polymerized with pore crosslink network, has potential printing properties. In this study, a rice starch gel preparation scheme is proposed for stable properties, and starch granule phase transition mechanism is ...
Enhancement of Starch Gel Properties Using Ionic Synergistic
2023年12月20日 · The ionic synergistic double crosslinking reaction affects both the linear and nonlinear viscoelastic rheological properties of starch gel systems, which may be related to forming a tighter and smaller network structure in the synergistically crosslinked gels [22,26].
Research on rice starch gel preparation and crosslink network …
2024年1月1日 · Improving the gel texture and stability of rice starch (RS) by natural hydrocolloids is important for the development of gluten-free starch-based products. In this paper, the effects of guar gum and …
Effect of 3D printing accuracy by wheat starch gel combined with …
2 天之前 · Highlights. •. Different concentrations of canola oil impact the 3D printing accuracy of starch gel. •. WS-4%CO enhances the precision of 3D-printed structures. •. 3D printing promotes the integration of starch and canola oil. •. Starch and canola oil combined through non-covalent interactions during 3D printing.
Full article: Recent advancements in cross-linked starches for food ...
2024年3月6日 · In applications like deep-fried foods, pudding, fruit filling, gravies, soups, sauces, baby foods, etc., crosslinked starches are widely applied. Further, cross-linked starches can be used to create heat-stable gels in convenience foods or as a fat replacer in low-fat products.
Gelatinization, Retrogradation and Gel Properties of Wheat Starch…
2021年11月5日 · Starch retrogradation proceeds in two stages. The first phase of retrogradation (short-term retrogradation) occurs as the network formed between amylose molecules as paste cools down, forming a fresh elastic gel. Amylose retrogradation determines the initial hardness of a starch gel, and the stickiness and digestibility of processed foods.