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References from Germinated indica rice flour modified using five anionic polysaccharides: Analysis of physicochemical properties and multiscale structural characterization. Local targets link to admitted publications; unresolved targets remain external evidence.
Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage
10.1016/j.foodchem.2016.07.122 · 2017 · External reference
Insight into property, function, and digestion of potato starch modified by phenolic compounds with varying structures
10.1111/1750-3841.16479 · 2023 · External reference
Incorporating κ-carrageenan regulates the gel properties and structural characteristics of corn starch-soy protein isolate based ternary system
10.1016/j.foodhyd.2024.110654 · 2025 · External reference
Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel
10.1016/j.foodhyd.2022.107565 · 2022 · External reference
Impact of storage on starch digestibility and texture of a high-amylose wheat bread
10.1016/j.foodhyd.2022.108139 · 2023 · External reference
Retrogradation and digestibility of rice starch gels: The joint effect of degree of gelatinization and storage
10.1111/1750-3841.14633 · 2019 · External reference
Influence of kappa-carrageenan on the gel properties of auricularia auricular-judae during freeze–thaw cycles
10.1111/ijfs.14760 · 2020 · External reference
Yield-associated putative gene regulatory networks in Oryza sativa L. subsp. indica and their association with high-yielding genotypes
10.1007/s11033-022-07581-0 · 2022 · External reference
The mechanism of bran layer removal in friction rice mills
10.1016/j.biosystemseng.2023.03.020 · 2023 · External reference
Factors and modification techniques enhancing starch gel structure and their applications in foods: A review
2024 · External reference
Different effects of pectin and κ-carrageenan on the multiscale structures and in vitro digestibility of extruded rice starch
10.1016/j.foodhyd.2020.106216 · 2021 · External reference
Structural, thermodynamic and digestible properties of maize starches esterified by conventional and dual methods: Differentiation of amylose contents
10.1016/j.foodhyd.2018.05.032 · 2018 · External reference
Enhancing frozen dough quality: Investigating the impact of soy hull polysaccharide (SHP) on rheological properties and microstructure
10.1016/j.foodchem.2024.139853 · 2024 · External reference
Planetary ball-mill as a versatile tool to controlled potato starch modification to broaden its industrial applications
10.1016/j.foodres.2020.109870 · 2021 · External reference
Interaction mechanisms of κ-carrageenan, gum Arabic, xanthan gum, and sodium alginate with pork myofibrillar proteins: Impacts on heat-induced aggregation and in vitro digestive behaviors of proteins
10.1016/j.foodhyd.2025.111450 · 2025 · External reference
Characterization of irradiated starches by using FT-Raman and FTIR spectroscopy
10.1021/jf011652p · 2002 · External reference
Long-term storage stability of selected potato starch–non-starchy hydrocolloid binary gels
10.1016/j.foodhyd.2012.10.024 · 2013 · External reference
Impact of esterification with Octenyl succinic anhydride on the structural characteristics and glucose response in mice of wheat starch
10.3390/foods13091395 · 2024 · External reference
Effect of four highland barley proteins on the retrogradation and in vitro digestion properties of highland barley starch
2024 · External reference
Chemical composition and sugar spectroscopy of soy hull polysaccharides obtained by microwave-assisted salt extraction
10.1111/jfpp.16869 · 2022 · External reference
Effect of starch source on gel properties of kappa-carrageenan-starch dispersions
10.1016/j.foodhyd.2016.04.024 · 2016 · External reference
Effects of Salecan on the gelatinization and retrogradation behaviors of wheat starch
10.1016/j.lwt.2023.115238 · 2023 · External reference
Thermal degradation and stability of starch under different processing conditions
10.1002/star.201200198 · 2013 · External reference
Effect of static magnetic field treatment on the germination of brown rice: Changes in α-amylase activity and structural and functional properties in starch
10.1016/j.foodchem.2022.132392 · 2022 · External reference
Water-polysaccharide interactions and their properties in freezing conditions
10.1016/j.carbpol.2025.124138 · 2025 · External reference
Characterization of starches obtained from several native potato varieties grown in Cusco (Peru)
10.1111/1750-3841.15650 · 2021 · External reference
Retrogradation inhibition and intragranular distribution in cooked rice by addition of α-glucosidase (AG) and branching enzyme (BE)
10.1016/j.foodchem.2024.140049 · 2024 · External reference
Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels
10.1016/j.foodchem.2024.138986 · 2024 · External reference
Application of high-pressure homogenization to tailor the functionalities of native wheat starch
10.1002/jsfa.10891 · 2021 · External reference
Possible interaction between pectin and gluten alters the starch digestibility and texture of wheat bread
10.1016/j.ijbiomac.2024.131907 · 2024 · External reference
Revealing the role of λ-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/λ-carrageenan system
10.1016/j.foodhyd.2023.109608 · 2024 · External reference
Structure and interfacial adsorption behavior of soy hull polysaccharide at the oil/water interface as influenced by pH
10.1016/j.foodhyd.2021.106638 · 2021 · External reference
Morphological and physicochemical properties of rice grains submitted to rapid parboiling by microwave irradiation
10.1016/j.lwt.2018.12.036 · 2019 · External reference
Effects of cellulose derivatives and carrageenans on the pasting, paste, and gel properties of rice starches
10.1016/j.carbpol.2007.12.019 · 2008 · External reference
Impact of soluble soybean polysaccharide on the gelatinization and retrogradation of corn starches with different amylose content
10.1016/j.foodres.2024.114254 · 2024 · External reference
Tremella polysaccharide has potential to retard wheat starch gel system retrogradation and mechanism research
10.3390/foods12163115 · 2023 · External reference
Insights into processing properties of germinated Brown Rice: Based on physicochemical, non-volatile, and volatile metabolomics
10.1002/fft2.70079 · 2025 · External reference
Infrared spectroscopy as a tool to characterise starch ordered structure—A joint FTIR–ATR, NMR, XRD and DSC study
10.1016/j.carbpol.2015.11.066 · 2016 · External reference
Study on low methoxyl pectin (LMP) with varied molecular structures cross-linked with calcium inducing differences in the gel properties
10.1016/j.foodhyd.2023.109271 · 2024 · External reference
Pectins of different resources influences cold storage properties of corn starch gels: Structure-property relationships
10.1016/j.foodhyd.2021.107287 · 2022 · External reference
Structure formation mechanism of pectin-soy protein isolate gels: Unraveling the role of peach pectin fractions
10.1016/j.ijbiomac.2024.136429 · 2024 · External reference
Gelatinization, retrogradation and gel properties of wheat starch–wheat bran arabinoxylan complexes
10.3390/gels7040200 · 2021 · External reference
Effects of pectin on the physicochemical properties and freeze-thaw stability of waxy rice starch
10.3390/foods10102419 · 2021 · External reference
Effect of natural gums on pasting, rheological, structural and hydrolysis properties of kudzu starch
10.1016/j.crfs.2023.100607 · 2023 · External reference
A Study on the Structural and Digestive Properties of Rice Starch–Hydrocolloid Complexes Treated with Heat–Moisture Treatment
10.3390/foods12234241 · 2023 · External reference
Soybean hull polysaccharides: Extraction technologies, structure–function relationships, and emerging bioactivities
10.1016/j.tifs.2025.105500 · 2026 · External reference
Effects of Laminaria japonica polysaccharides on gelatinization properties and long-term retrogradation of wheat starch
10.1016/j.foodhyd.2022.107908 · 2022 · External reference