Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Jasmien Waterschoot"'
Blends of starches can undergo additive or non‐additive pasting and gelation. As the impact of this remains undocumented, the effect of (partial) cation removal from waxy rice starch (WRS), regular rice starch (RRS), waxy maize starch (WMS), regula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57a5e69a327f831680812296a90cc588
https://lirias.kuleuven.be/handle/123456789/657900
https://lirias.kuleuven.be/handle/123456789/657900
Publikováno v:
Food Hydrocolloids. 52:69-77
This study investigated the impact of swelling power and granule size on pasting of blends of potato starch (PS) and maize (MS) or waxy rice (WRS) starch. First, viscosity development of one starch in the blend was reduced by cross-linking it to such
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a568bb1a06642bcd358b813055522582
https://doi.org/10.1016/j.foodhyd.2015.06.012
https://doi.org/10.1016/j.foodhyd.2015.06.012
Publikováno v:
Food Hydrocolloids. 41:298-308
In many food applications, chemically modified starches outperform their native starch counterparts. Starch blends are interesting clean label alternatives with potential for the food industry. Here, potato starch was blended with regular rice, waxy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e45764a3b1dd5c21ae79fe2cf6822ca2
https://doi.org/10.1016/j.foodhyd.2014.04.033
https://doi.org/10.1016/j.foodhyd.2014.04.033
Publikováno v:
Starch - Stärke. 67:14-29
In 2012, the world production of starch was 75 million tons. Maize, cassava, wheat and potato are the main botanical origins for starch production with only minor quantities of rice and other starches being produced. These starches are either used by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95acdc1c487f49a5642f2c1f84bebc3a
https://doi.org/10.1002/star.201300238
https://doi.org/10.1002/star.201300238
Publikováno v:
Starch - Stärke. 67:1-13
In this paper, the current knowledge on properties of starch blends is critically reviewed. Nowadays, chemical modifications are commonly applied to modify starch properties. However, industry calls for alternatives for chemically modified starches t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6c6b7002d632bf5aac465776add79d2
https://doi.org/10.1002/star.201300214
https://doi.org/10.1002/star.201300214
Autor:
I. Van Haesendonck, Kristof Brijs, Brian P. Hills, Edith Wilderjans, Jasmien Waterschoot, Annelies Luyts, Jan A. Delcour, Christophe M. Courtin
Publikováno v:
Food Chemistry. 139:120-128
Based on a model system approach, five different proton populations were distinguished in pound cake crumb using one dimensional low resolution (1)H NMR spectroscopy. In free induction decay (FID) measurements, proton populations were assigned to (i)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fed91a6595575a5a6ae4113fd3dd83ba
https://doi.org/10.1016/j.foodchem.2013.01.062
https://doi.org/10.1016/j.foodchem.2013.01.062