Research graph
References from Structure-dependent modulation of potato and corn starch gelatinization and retrogradation by Salecan. Local targets link to admitted publications; unresolved targets remain external evidence.
Toward sustainable xanthan gum production: Waste-derived substrates, fermentation optimization, and eco-friendly extraction approaches
10.3390/foods15061100 · 2026 · External reference
High-energy alkaline milling as a potential physical and chemical cornstarch ecofriendly treatment to produce nixtamalized flours
10.1016/j.ijbiomac.2020.08.132 · 2020 · External reference
Effect of different β-glucans on the gelatinisation and retrogradation of rice starch
10.1016/j.foodchem.2008.09.016 · 2009 · External reference
Brewer’s yeast polysaccharides — A review of their exquisite structural features and biomedical applications
10.1016/j.carbpol.2021.118826 · 2022 · External reference
Interaction of plant polyphenols with salivary proteins
10.1177/154411130201300208 · 2002 · External reference
Starch–guar gum extrudates: Microstructure, physicochemical properties and in-vitro digestion
10.1016/j.foodchem.2015.08.085 · 2016 · External reference
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
Effect of curdlan and xanthan polysaccharides on the pasting, rheological and thermal properties of rice starch
10.1007/s13197-016-2414-6 · 2016 · External reference
Small-sized starch nanoparticles for efficient penetration of plant cells
10.1039/d4cc05493h · 2024 · External reference
Effects of natural starch-phosphate monoester content on the multi-scale structures of potato starches
10.1016/j.carbpol.2023.120740 · 2023 · External reference
Influence of xanthan gum on the short- and long-term retrogradation of potato starches of various amylose content
10.1016/j.foodhyd.2019.105618 · 2020 · External reference
Hydrocolloids in wheat breadmaking: A concise review
10.1016/j.foodhyd.2016.11.044 · 2017 · External reference
Salecan stabilizes the microstructure and improves the rheological performance of yogurt
10.1016/j.foodhyd.2018.03.034 · 2018 · External reference
The effect of partial gelatinization of corn starch on its retrogradation
10.1016/j.carbpol.2013.04.089 · 2013 · External reference
Effects of CaCO3 treatment on the morphology, crystallinity, rheology and hydrolysis of gelatinized maize starch dispersions
10.1016/j.foodchem.2016.03.095 · 2016 · External reference
Efficient preparation of starch-lipid complexes: A review
10.1016/j.ijbiomac.2025.140544 · 2025 · External reference
Supernatant starch fraction of corn starch and its emulsifying ability: Effect of the amylose content
10.1016/j.foodhyd.2020.105711 · 2020 · External reference
Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread
10.1016/j.foodhyd.2018.02.045 · 2018 · External reference
Effects of processing high amylose maize starches under controlled conditions on structural organisation and amylase digestibility
10.1016/j.carbpol.2008.06.016 · 2009 · External reference
Recent advances in the impact of novel thermal technologies on gluten-free grain starches: Structures, techno-functional properties, and food applications
10.1016/j.foodhyd.2024.110961 · 2025 · External reference
Simple ultrasonic-assisted approach to prepare polysaccharide-based aerogel for cell research and histocompatibility study
10.1016/j.ijbiomac.2021.08.034 · 2021 · External reference
New insight into starch retrogradation: The effect of short-range molecular order in gelatinized starch
10.1016/j.foodhyd.2021.106921 · 2021 · External reference
Carrageenan: Structure, properties and applications with special emphasis on food science
10.1039/d5ra03296b · 2025 · External reference
Physico-chemical, rheological and structural properties of fractionated potato starches
10.1016/j.jfoodeng.2007.02.059 · 2007 · External reference
Starch–cassia gum interactions: A microstructure – Rheology study
10.1016/j.foodchem.2008.03.027 · 2008 · External reference
Rheological properties of rice starch–xanthan gum mixtures
10.1016/j.jfoodeng.2005.04.002 · 2006 · External reference
Starch-lipid interaction alters the molecular structure and ultimate starch bioavailability: A comprehensive review
10.1016/j.ijbiomac.2021.04.030 · 2021 · External reference
The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starch
10.1016/j.foodchem.2017.10.125 · 2018 · External reference
Effect of pre-gelatinization on α-amylase-catalyzed hydrolysis of corn starch under moderate electric field
10.1016/j.ijbiomac.2022.09.028 · 2022 · External reference
Unravelling the anthocyanin-binding capacity of native starches from different botanical origins
10.1016/j.foodchem.2023.137390 · 2024 · External reference
Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme
10.1016/j.foodchem.2016.02.059 · 2016 · External reference
One-pot synthesis of viologen-based hypercrosslinked polymers for efficient volatile iodine capture
10.1016/j.micromeso.2018.12.029 · 2019 · External reference
Effects of xanthan and konjac gums on pasting, rheology, microstructure, crystallinity and in vitro digestibility of mung bean resistant starch
10.1016/j.foodchem.2020.128001 · 2021 · External reference
Effects of creeping fig seed polysaccharide on pasting, rheological, textural properties and in vitro digestibility of potato starch
10.1016/j.foodhyd.2021.106810 · 2021 · External reference
Effect of soybean soluble polysaccharide on the pasting, gels, and rheological properties of kudzu and lotus starches
10.1016/j.foodhyd.2018.11.003 · 2019 · External reference
Effects of Salecan on the gelatinization and retrogradation behaviors of wheat starch
10.1016/j.lwt.2023.115238 · 2023 · External reference
The combined effects of extrusion and recrystallization treatments on the structural and physicochemical properties and digestibility of corn and potato starch
10.1016/j.lwt.2021.112238 · 2021 · External reference
Effect of Mesona chinensis polysaccharide on the pasting, thermal and rheological properties of wheat starch
10.1016/j.ijbiomac.2018.06.178 · 2018 · External reference
Changes of starch during thermal processing of foods: Current status and future directions
10.1016/j.tifs.2021.12.011 · 2022 · External reference
Combined use of rheology, LF-NMR, and MRI for characterizing the gel properties of Hairtail surimi with potato starch
10.1007/s11947-020-02423-y · 2020 · External reference
Effect of Mesona chinensis polysaccharide on pasting, rheological and structural properties of corn starches varying in amylose contents
10.1016/j.carbpol.2019.115713 · 2020 · External reference
Effects of konjac glucomannan on pasting and rheological properties of corn starch
10.1016/j.foodhyd.2018.10.045 · 2019 · External reference
Diverse food-based applications of nuclear magnetic resonance (NMR) technology
10.1016/j.foodres.2012.12.046 · 2013 · External reference
A review of the chemical modification techniques of starch
10.1016/j.carbpol.2016.09.094 · 2017 · External reference
A critical review of RG-I pectin: Sources, extraction methods, structure, and applications
10.1080/10408398.2023.2204509 · 2023 · External reference
Development of non-linear prediction model for starch blending
10.1016/j.lwt.2023.115567 · 2023 · External reference
Starch Retrogradation and texture of cooked milled Rice during storage
10.1111/j.1365-2621.1999.tb15921.x · 2008 · External reference
Effects of heat–moisture treatment conditions on the physicochemical properties and digestibility of field bean starch (Vicia faba var. minor)
10.1016/j.ijbiomac.2021.04.015 · 2021 · External reference
Study of effect of sodium alginate on potato starch digestibility during in vitro digestion
10.1016/j.foodhyd.2014.08.023 · 2015 · External reference
Physicochemical properties and digestion mechanism of starch-linoleic acid complex induced by multi-frequency power ultrasound
10.1016/j.foodchem.2021.130392 · 2021 · External reference
Effects of xanthan, guar and Mesona chinensis Benth gums on the pasting, rheological, texture properties and microstructure of pea starch gels
2022 · External reference
Pre-gelatinized tapioca starch and its mixtures with xanthan gum and ι-carrageenan
10.1016/j.foodhyd.2015.12.021 · 2016 · External reference
Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties
10.1016/j.foodchem.2006.01.060 · 2007 · External reference
Influence of spent brewer's yeast β-glucan on gelatinization and retrogradation of rice starch
10.1016/j.carbpol.2006.06.028 · 2007 · External reference
Effect of protein–starch interactions on starch retrogradation and implications for food product quality
10.1111/1541-4337.13141 · 2023 · External reference
Impact of soluble soybean polysaccharides with different molecular weights on the pasting, gel, and structural properties of potato starch
10.1016/j.foodchem.2025.146531 · 2025 · External reference
Morphological, thermal and rheological properties of starches from different botanical sources
10.1016/s0308-8146(02)00416-8 · 2003 · External reference
Interaction of different classes of salivary proteins with food tannins
10.1016/j.foodres.2012.09.008 · 2012 · External reference
Influence of β-cyclodextrin on the short-term retrogradation of rice starch
10.1016/j.foodchem.2009.02.003 · 2009 · External reference
Observations on the impact of amylopectin and amylose structure on the swelling of starch granules
10.1016/j.foodhyd.2020.105663 · 2020 · External reference
Rice starches. III. Structural aspects provide insight in amylopectin retrogradation properties and gel texture
10.1016/s0733-5210(02)00142-x · 2003 · External reference
Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels
10.1016/j.foodhyd.2017.12.022 · 2018 · External reference
Variation in amylose fine structure of starches from different botanical sources
10.1021/jf5011676 · 2014 · External reference
Effect of flaxseed gum addition on rheological properties of native maize starch
10.1016/j.jfoodeng.2008.04.005 · 2008 · External reference
Effects of curdlan on the texture and structure of Alaska Pollock surimi gels treated at 120°C
10.1080/10942912.2017.1306557 · 2018 · External reference
Retrogradation properties of high amylose rice flour and rice starch by physical modification
10.1016/j.lwt.2009.09.017 · 2010 · External reference
Interactions between wheat starch and cellulose derivatives in short-term retrogradation: Rheology and FTIR study
10.1016/j.foodres.2017.07.061 · 2017 · External reference
The chemical and digestive properties of a soluble glucan from Agrobacterium sp. ZX09
10.1016/j.carbpol.2010.05.027 · 2010 · External reference
Rheological properties of Salecan as a new source of thickening agent
10.1016/j.foodhyd.2011.03.013 · 2011 · External reference
RG- І pectin affects the physicochemical properties and digestibility of potato starch
10.1016/j.foodhyd.2021.106687 · 2021 · External reference
Effect of rice protein hydrolysates on the short-term and long-term retrogradation of wheat starch
10.1016/j.ijbiomac.2019.11.084 · 2020 · External reference
Effect of rice protein on the water mobility, water migration and microstructure of rice starch during retrogradation
10.1016/j.foodhyd.2019.01.015 · 2019 · External reference
Impacts of guar and xanthan gums on pasting and gel properties of high-amylose corn starches
10.1016/j.ijbiomac.2019.09.231 · 2020 · External reference
Interactions between soluble soybean polysaccharide and starch during the gelatinization and retrogradation: Effects of selected starch varieties
10.1016/j.foodhyd.2021.106765 · 2021 · External reference
Masking the perceived astringency of Proanthocyanidins in beverages using oxidized starch hydrogel microencapsulation
10.3390/foods9060756 · 2020 · External reference
The fine structure of starch: A review
10.1038/s41538-025-00414-x · 2025 · External reference
Recent advances in enzyme biotechnology on modifying gelatinized and granular starch
10.1016/j.tifs.2022.03.019 · 2022 · External reference
Development and characterization of novel bigels based on monoglyceride-beeswax oleogel and high acyl gellan gum hydrogel for lycopene delivery
10.1016/j.foodchem.2021.130419 · 2021 · External reference
Combined use of rheology, LF-NMR, and MRI for characterizing the gel properties of Hairtail surimi with potato starch
10.1007/s11947-020-02423-y · ExternalCitation · doi-reference
Effect of curdlan and xanthan polysaccharides on the pasting, rheological and thermal properties of rice starch
10.1007/s13197-016-2414-6 · ExternalCitation · doi-reference
Influence of spent brewer's yeast β-glucan on gelatinization and retrogradation of rice starch
10.1016/j.carbpol.2006.06.028 · ExternalCitation · doi-reference
Effects of processing high amylose maize starches under controlled conditions on structural organisation and amylase digestibility
10.1016/j.carbpol.2008.06.016 · ExternalCitation · doi-reference
The chemical and digestive properties of a soluble glucan from Agrobacterium sp. ZX09
10.1016/j.carbpol.2010.05.027 · ExternalCitation · doi-reference
The effect of partial gelatinization of corn starch on its retrogradation
10.1016/j.carbpol.2013.04.089 · ExternalCitation · doi-reference
A review of the chemical modification techniques of starch
10.1016/j.carbpol.2016.09.094 · ExternalCitation · doi-reference
Effect of Mesona chinensis polysaccharide on pasting, rheological and structural properties of corn starches varying in amylose contents
10.1016/j.carbpol.2019.115713 · ExternalCitation · doi-reference
Brewer’s yeast polysaccharides — A review of their exquisite structural features and biomedical applications
10.1016/j.carbpol.2021.118826 · ExternalCitation · doi-reference
Effects of natural starch-phosphate monoester content on the multi-scale structures of potato starches
10.1016/j.carbpol.2023.120740 · ExternalCitation · doi-reference
Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties
10.1016/j.foodchem.2006.01.060 · ExternalCitation · doi-reference
Starch–cassia gum interactions: A microstructure – Rheology study
10.1016/j.foodchem.2008.03.027 · ExternalCitation · doi-reference
Effect of different β-glucans on the gelatinisation and retrogradation of rice starch
10.1016/j.foodchem.2008.09.016 · ExternalCitation · doi-reference
Influence of β-cyclodextrin on the short-term retrogradation of rice starch
10.1016/j.foodchem.2009.02.003 · ExternalCitation · doi-reference
Starch–guar gum extrudates: Microstructure, physicochemical properties and in-vitro digestion
10.1016/j.foodchem.2015.08.085 · ExternalCitation · doi-reference
Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme
10.1016/j.foodchem.2016.02.059 · ExternalCitation · doi-reference
Effects of CaCO3 treatment on the morphology, crystallinity, rheology and hydrolysis of gelatinized maize starch dispersions
10.1016/j.foodchem.2016.03.095 · ExternalCitation · doi-reference
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 · ExternalCitation · doi-reference
The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starch
10.1016/j.foodchem.2017.10.125 · ExternalCitation · doi-reference
Effects of xanthan and konjac gums on pasting, rheology, microstructure, crystallinity and in vitro digestibility of mung bean resistant starch
10.1016/j.foodchem.2020.128001 · ExternalCitation · doi-reference
Physicochemical properties and digestion mechanism of starch-linoleic acid complex induced by multi-frequency power ultrasound
10.1016/j.foodchem.2021.130392 · ExternalCitation · doi-reference
Development and characterization of novel bigels based on monoglyceride-beeswax oleogel and high acyl gellan gum hydrogel for lycopene delivery
10.1016/j.foodchem.2021.130419 · ExternalCitation · doi-reference
Unravelling the anthocyanin-binding capacity of native starches from different botanical origins
10.1016/j.foodchem.2023.137390 · ExternalCitation · doi-reference
Impact of soluble soybean polysaccharides with different molecular weights on the pasting, gel, and structural properties of potato starch
10.1016/j.foodchem.2025.146531 · ExternalCitation · doi-reference
Rheological properties of Salecan as a new source of thickening agent
10.1016/j.foodhyd.2011.03.013 · ExternalCitation · doi-reference
Study of effect of sodium alginate on potato starch digestibility during in vitro digestion
10.1016/j.foodhyd.2014.08.023 · ExternalCitation · doi-reference
Pre-gelatinized tapioca starch and its mixtures with xanthan gum and ι-carrageenan
10.1016/j.foodhyd.2015.12.021 · ExternalCitation · doi-reference
Hydrocolloids in wheat breadmaking: A concise review
10.1016/j.foodhyd.2016.11.044 · ExternalCitation · doi-reference
Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels
10.1016/j.foodhyd.2017.12.022 · ExternalCitation · doi-reference
Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread
10.1016/j.foodhyd.2018.02.045 · ExternalCitation · doi-reference
Salecan stabilizes the microstructure and improves the rheological performance of yogurt
10.1016/j.foodhyd.2018.03.034 · ExternalCitation · doi-reference
Effects of konjac glucomannan on pasting and rheological properties of corn starch
10.1016/j.foodhyd.2018.10.045 · ExternalCitation · doi-reference
Effect of soybean soluble polysaccharide on the pasting, gels, and rheological properties of kudzu and lotus starches
10.1016/j.foodhyd.2018.11.003 · ExternalCitation · doi-reference
Effect of rice protein on the water mobility, water migration and microstructure of rice starch during retrogradation
10.1016/j.foodhyd.2019.01.015 · ExternalCitation · doi-reference
Influence of xanthan gum on the short- and long-term retrogradation of potato starches of various amylose content
10.1016/j.foodhyd.2019.105618 · ExternalCitation · doi-reference
Observations on the impact of amylopectin and amylose structure on the swelling of starch granules
10.1016/j.foodhyd.2020.105663 · ExternalCitation · doi-reference
Supernatant starch fraction of corn starch and its emulsifying ability: Effect of the amylose content
10.1016/j.foodhyd.2020.105711 · ExternalCitation · doi-reference
RG- І pectin affects the physicochemical properties and digestibility of potato starch
10.1016/j.foodhyd.2021.106687 · ExternalCitation · doi-reference
Interactions between soluble soybean polysaccharide and starch during the gelatinization and retrogradation: Effects of selected starch varieties
10.1016/j.foodhyd.2021.106765 · ExternalCitation · doi-reference
Effects of creeping fig seed polysaccharide on pasting, rheological, textural properties and in vitro digestibility of potato starch
10.1016/j.foodhyd.2021.106810 · ExternalCitation · doi-reference
New insight into starch retrogradation: The effect of short-range molecular order in gelatinized starch
10.1016/j.foodhyd.2021.106921 · ExternalCitation · doi-reference
Recent advances in the impact of novel thermal technologies on gluten-free grain starches: Structures, techno-functional properties, and food applications
10.1016/j.foodhyd.2024.110961 · ExternalCitation · doi-reference
Interaction of different classes of salivary proteins with food tannins
10.1016/j.foodres.2012.09.008 · ExternalCitation · doi-reference
Diverse food-based applications of nuclear magnetic resonance (NMR) technology
10.1016/j.foodres.2012.12.046 · ExternalCitation · doi-reference
Interactions between wheat starch and cellulose derivatives in short-term retrogradation: Rheology and FTIR study
10.1016/j.foodres.2017.07.061 · ExternalCitation · doi-reference
Effect of Mesona chinensis polysaccharide on the pasting, thermal and rheological properties of wheat starch
10.1016/j.ijbiomac.2018.06.178 · ExternalCitation · doi-reference
Impacts of guar and xanthan gums on pasting and gel properties of high-amylose corn starches
10.1016/j.ijbiomac.2019.09.231 · ExternalCitation · doi-reference
Effect of rice protein hydrolysates on the short-term and long-term retrogradation of wheat starch
10.1016/j.ijbiomac.2019.11.084 · ExternalCitation · doi-reference
High-energy alkaline milling as a potential physical and chemical cornstarch ecofriendly treatment to produce nixtamalized flours
10.1016/j.ijbiomac.2020.08.132 · ExternalCitation · doi-reference
Effects of heat–moisture treatment conditions on the physicochemical properties and digestibility of field bean starch (Vicia faba var. minor)
10.1016/j.ijbiomac.2021.04.015 · ExternalCitation · doi-reference
Starch-lipid interaction alters the molecular structure and ultimate starch bioavailability: A comprehensive review
10.1016/j.ijbiomac.2021.04.030 · ExternalCitation · doi-reference
Simple ultrasonic-assisted approach to prepare polysaccharide-based aerogel for cell research and histocompatibility study
10.1016/j.ijbiomac.2021.08.034 · ExternalCitation · doi-reference
Effect of pre-gelatinization on α-amylase-catalyzed hydrolysis of corn starch under moderate electric field
10.1016/j.ijbiomac.2022.09.028 · ExternalCitation · doi-reference
Efficient preparation of starch-lipid complexes: A review
10.1016/j.ijbiomac.2025.140544 · ExternalCitation · doi-reference
Rheological properties of rice starch–xanthan gum mixtures
10.1016/j.jfoodeng.2005.04.002 · ExternalCitation · doi-reference
Physico-chemical, rheological and structural properties of fractionated potato starches
10.1016/j.jfoodeng.2007.02.059 · ExternalCitation · doi-reference
Effect of flaxseed gum addition on rheological properties of native maize starch
10.1016/j.jfoodeng.2008.04.005 · ExternalCitation · doi-reference
Retrogradation properties of high amylose rice flour and rice starch by physical modification
10.1016/j.lwt.2009.09.017 · ExternalCitation · doi-reference
The combined effects of extrusion and recrystallization treatments on the structural and physicochemical properties and digestibility of corn and potato starch
10.1016/j.lwt.2021.112238 · ExternalCitation · doi-reference
Effects of Salecan on the gelatinization and retrogradation behaviors of wheat starch
10.1016/j.lwt.2023.115238 · ExternalCitation · doi-reference
Development of non-linear prediction model for starch blending
10.1016/j.lwt.2023.115567 · ExternalCitation · doi-reference
One-pot synthesis of viologen-based hypercrosslinked polymers for efficient volatile iodine capture
10.1016/j.micromeso.2018.12.029 · ExternalCitation · doi-reference
Changes of starch during thermal processing of foods: Current status and future directions
10.1016/j.tifs.2021.12.011 · ExternalCitation · doi-reference
Recent advances in enzyme biotechnology on modifying gelatinized and granular starch
10.1016/j.tifs.2022.03.019 · ExternalCitation · doi-reference
Morphological, thermal and rheological properties of starches from different botanical sources
10.1016/s0308-8146(02)00416-8 · ExternalCitation · doi-reference
Rice starches. III. Structural aspects provide insight in amylopectin retrogradation properties and gel texture
10.1016/s0733-5210(02)00142-x · ExternalCitation · doi-reference
Variation in amylose fine structure of starches from different botanical sources
10.1021/jf5011676 · ExternalCitation · doi-reference
The fine structure of starch: A review
10.1038/s41538-025-00414-x · ExternalCitation · doi-reference
Small-sized starch nanoparticles for efficient penetration of plant cells
10.1039/d4cc05493h · ExternalCitation · doi-reference
Carrageenan: Structure, properties and applications with special emphasis on food science
10.1039/d5ra03296b · ExternalCitation · doi-reference
A critical review of RG-I pectin: Sources, extraction methods, structure, and applications
10.1080/10408398.2023.2204509 · ExternalCitation · doi-reference
Effects of curdlan on the texture and structure of Alaska Pollock surimi gels treated at 120°C
10.1080/10942912.2017.1306557 · ExternalCitation · doi-reference
Effect of protein–starch interactions on starch retrogradation and implications for food product quality
10.1111/1541-4337.13141 · ExternalCitation · doi-reference
Starch Retrogradation and texture of cooked milled Rice during storage
10.1111/j.1365-2621.1999.tb15921.x · ExternalCitation · doi-reference
Interaction of plant polyphenols with salivary proteins
10.1177/154411130201300208 · ExternalCitation · doi-reference
Toward sustainable xanthan gum production: Waste-derived substrates, fermentation optimization, and eco-friendly extraction approaches
10.3390/foods15061100 · ExternalCitation · doi-reference
Masking the perceived astringency of Proanthocyanidins in beverages using oxidized starch hydrogel microencapsulation
10.3390/foods9060756 · ExternalCitation · doi-reference
