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References from Starch Selection in Sweet Food Systems: A Texture‐Driven Framework Across Confectionery and Dessert Matrices. Local targets link to admitted publications; unresolved targets remain external evidence.
Roles of Protein, Starch and Sugar in the Texture of Sorghum Biscuits
10.1016/j.lwt.2020.110323 · 2021 · External reference
Formulating Fruit Fillings. Freezing and Baking Stability of a Tapioca Starch–Pectin Mixture Model
10.1016/j.foodhyd.2014.02.020 · 2014 · External reference
Native Tapioca Starch as a Potential Thickener for Fruit Fillings. Evaluation of Mixed Models Containing Low‐Methoxyl Pectin
10.1016/j.foodhyd.2013.06.004 · 2014 · External reference
Rheology of Starch Dispersions at High Temperatures
10.1111/jtxs.12517 · 2020 · External reference
Hydrocolloid‐Based Fruit Fillings: A Comprehensive Review on Formulation, Techno‐Functional Properties, Synergistic Mechanisms, and Applications
10.1111/jtxs.12861 · 2024 · External reference
Developing Hydrocolloid‐Infused Honey Fillings for Millet Cookies: A Comparative Study Against Commercially Available Fat‐Based Alternatives
10.1007/s11694-024-02845-8 · 2024 · External reference
Exploring the Versatility of Diverse Hydrocolloids to Transform Techno‐Functional, Rheological, and Nutritional Attributes of Food Fillings
10.1016/j.foodhyd.2023.109275 · 2024 · External reference
Effects of Sugars and Sugar Alcohols on the Gelatinization Temperatures of Wheat, Potato, and Corn Starches
10.3390/foods9060757 · 2020 · External reference
Variable Effects of Twenty Sugars and Sugar Alcohols on the Retrogradation of Wheat Starch Gels
10.3390/foods11193008 · 2022 · External reference
Effects of Sugars and Sugar Alcohols on the Gelatinization Temperature of Wheat Starch
10.1016/j.foodhyd.2018.06.035 · 2018 · External reference
Revolutionizing Food Quality and Safety: Recent Advances in Clean‐Label Technology
10.9734/ejnfs/2024/v16i101558 · 2024 · External reference
Storage Stability of Chilled and Frozen Starch Gels as Affected by Blended Starch Formulation, Sucrose Syrup, and Coconut Milk
2022 · External reference
Effect of Fat and Sugar Replacement on Rheological, Textural and Nutritional Characteristics of Multigrain Cookies
10.1007/s13197-020-04769-9 · 2021 · External reference
Making Sense of the “Clean Label” Trends: A Review of Consumer Food Choice Behavior and Discussion of Industry Implications
10.1016/j.foodres.2017.07.022 · 2017 · External reference
Exploring Techno‐Functional Properties, Synergies, and Challenges of Pectins: A Review
10.1016/j.carpta.2024.100496 · 2024 · External reference
Experimental Study of Hydrodynamics in a Flat Ohmic Cell—Impact on Fouling by Dairy Products
10.1016/j.jfoodeng.2004.10.004 · 2005 · External reference
Rapid Visco Analyser (RVA) as a Tool for Measuring Starch‐Related Physiochemical Properties in Cereals: A Review
10.1007/s12161-019-01581-w · 2019 · External reference
Effect of Flour Particle Size and Damaged Starch on the Quality of Cookies
10.1007/s13197-012-0627-x · 2014 · External reference
The Rheology of Caramel
2013 · External reference
Influence of Damaged Starch on Cookie and Bread‐Making Quality
10.1007/s00217-006-0374-1 · 2007 · External reference
Rheological, Textural, Micro‐Structural and Sensory Properties of Mango Jam
10.1016/j.jfoodeng.2010.04.022 · 2010 · External reference
Effects of Fat and Sugar on Dough and Biscuit Behaviours and Their Relationship to Proton Mobility Characterized by TD‐NMR
10.1007/s11947-018-2063-z · 2018 · External reference
10.1007/978-3-031-98732-8_10
10.1007/978-3-031-98732-8_10 · 2025 · External reference
Pasting and Rheological Properties of Starch Paste/Gels in a Sugar‐Acid System
10.3390/foods11244060 · 2022 · External reference
An Insight Into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A Review
10.1007/s11947-022-02761-z · 2022 · External reference
Morphological Changes and Color Development During Cookie Baking—Kinetic, Heat, and Mass Transfer Considerations
10.1111/1750-3841.17117 · 2024 · External reference
Effect of Acid Hydrolysis on the Multi‐Scale Structure Change of Starch With Different Amylose Content
10.1016/j.foodhyd.2017.03.003 · 2017 · External reference
Functionality of Sugars in Foods and Health
10.1111/1541-4337.12194 · 2016 · External reference
Customizing Starch Properties: A Review of Starch Modifications and Their Applications
10.3390/polym15163491 · 2023 · External reference
Rheological and Breadmaking Properties of Wheat Flours Supplemented With Octenyl Succinic Anhydride‐Modified Waxy Maize Starches
10.1007/s11947-013-1083-y · 2014 · External reference
Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review
10.3390/foods14111881 · 2025 · External reference
10.3390/app15031536
10.3390/app15031536 · External reference
Moisture and Shelf Life in Sugar Confections
10.1080/10408390802248833 · 2010 · External reference
Cell Wall Polysaccharides and Mono−/Disaccharides as Chemical Determinants for the Texture and Hygroscopicity of Freeze‐Dried Fruit and Vegetable Cubes
10.1016/j.foodchem.2022.133574 · 2022 · External reference
Physical Modification of Starch by Heat‐Moisture Treatment and Annealing and Their Applications: A Review
10.1016/j.carbpol.2021.118665 · 2021 · External reference
Effects of High‐Pressure Homogenization on the Properties of Starch‐Plasticizer Dispersions and Their Films
10.1016/j.carbpol.2011.04.032 · 2011 · External reference
Developments in Hydroxypropylation of Starch: A Review
10.1002/star.201800167 · 2019 · External reference
Effects of Hydrocolloids, Acids and Nutrients on Gelatin Network in Gummies
10.1016/j.foodhyd.2020.106549 · 2021 · External reference
Why Sugar Is Added to Food: Food Science 101
10.1111/1541-4337.12151 · 2015 · External reference
Factors and Modification Techniques Enhancing Starch Gel Structure and Their Applications in Foods: A Review
2024 · External reference
10.1007/978-3-319-61742-8
10.1007/978-3-319-61742-8 · 2018 · External reference
An Overview of Edible Foams in Food and Modern Cuisine: Destabilization and Stabilization Mechanisms and Applications
10.1111/1541-4337.13284 · 2024 · External reference
A New Dietary Low‐Fat Custard Formulation Made by Waxy Corn Starch and Xylitol: Rheological, Sensory and In Vitro Digestibility Investigation
10.1016/j.lwt.2024.116296 · 2024 · External reference
10.1016/b978-0-443-33479-5.00009-1
10.1016/b978-0-443-33479-5.00009-1 · 2026 · External reference
Unlocking the Synergy of Corn Starch and Diverse Gums to Develop Chocolate Fillings: Pre‐and Post‐Baking Assessment and Application in Croissants
10.1111/1750-3841.70963 · 2026 · External reference
Unresolved reference
2026 · External reference
Investigating the Crystallinity of Hard Candies Prepared and Stored at Different Temperatures With Low Field‐NMR Relaxometry
10.1002/jsfa.13847 · 2025 · External reference
Dual Starch Modifications to Expand Its End‐Uses: A Review
10.1002/star.202300153 · 2024 · External reference
Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices
10.3390/foods9081073 · 2020 · External reference
Particle Agglomeration and Properties of Pregelatinized Potato Starch Powder
10.3390/gels9020093 · 2023 · External reference
The Important Role of Starch Fine Molecular Structures in Starch Gelatinization Property With Addition of Sugars/Sugar Alcohols
10.1016/j.carbpol.2024.121785 · 2024 · External reference
Effect of Protein on the Gelatinization Behavior and Digestibility of Corn Flour With Different Amylose Contents
10.1016/j.ijbiomac.2023.125971 · 2023 · External reference
Effect of Hydrocolloids on Penetration Tests, Sensory Evaluation, and Syneresis of Milk Pudding
10.3390/polym17030300 · 2025 · External reference
Mechanistic Studies of Starch Retrogradation and Its Effects on Starch Gel Properties
10.1016/j.foodhyd.2021.106914 · 2021 · External reference
Contribution of Starch to the Flavor of Rice‐Based Instant Foods
10.1080/10408398.2021.1931021 · 2022 · External reference
Review of Non‐Enzymatic Browning and Antioxidant Capacity in Processed Foods
10.1016/s0924-2244(01)00014-0 · 2000 · External reference
Texture and Microstructure of Gelatin/Corn Starch‐Based Gummy Confections
10.1007/s11483-012-9262-3 · 2012 · External reference
Sensory and Physical Effects of Sugar Reduction in a Caramel Coating System
10.1111/1750-3841.13785 · 2017 · External reference
10.1002/9781118765982.ch20
10.1002/9781118765982.ch20 · 2020 · External reference
Sugar Reduction Methods and Their Application in Confections: A Review
10.1007/s10068-022-01046-7 · 2022 · External reference
Protein Content Affects Caramel Processing and Properties
10.1016/j.jfoodeng.2016.04.013 · 2016 · External reference
Effect of Shearing and Annealing on the Pasting Properties of Different Starches
10.3390/gels10060350 · 2024 · External reference
Effect of Components and Heating on Rheological Properties of Custard
10.1016/j.idairyj.2024.106024 · 2024 · External reference
Optimization of Physicochemical, Textural, and Rheological Properties of Sour Cherry Jam Containing Stevioside by Using Response Surface Methodology
10.1002/fsn3.2192 · 2021 · External reference
Hard Candy Production and Quality Parameters: A Review
10.12688/openreseurope.16792.1 · 2024 · External reference
Effect of Processing Parameters and Principal Ingredients on Quality of Sugar Snap Cookies: A Response Surface Approach
10.1007/s13197-018-3240-9 · 2018 · External reference
The Role of Wheat Flour Constituents, Sugar, and Fat in Low Moisture Cereal Based Products: A Review on Sugar‐Snap Cookies
10.1080/10408390701719223 · 2008 · External reference
Clean Label Starch: Production, Physicochemical Characteristics, and Industrial Applications
10.1007/s10068-020-00834-3 · 2020 · External reference
Development of a Good Quality Honey Biscuit Filling: Optimization, Sensory Properties and Shelf Life Analysis
10.1016/j.ijgfs.2022.100508 · 2022 · External reference
Applications of Soft Matter Physics in Food Science: From Molecular Interactions to Macro‐Scale Food Structures
10.1039/d5fb00172b · 2025 · External reference
Relationships Between Molecular Structure of Carbohydrates and Their Dynamic Hydration Shells Revealed by Terahertz Time‐Domain Spectroscopy
10.3390/ijms222111969 · 2021 · External reference
Characterization of Acid‐Thinned Cassava Starch and Its Technological Properties in Sugar Solution
10.1016/j.lwt.2021.112151 · 2021 · External reference
Gummy Candies Produced With Acid‐Thinned Cassava Starch: Physical and Sensory Evaluation
10.1111/jfpp.16661 · 2022 · External reference
Modeling the Limited Degree of Starch Gelatinization
10.1002/star.201500220 · 2016 · External reference
10.1016/b978-0-12-800605-4.00002-5
10.1016/b978-0-12-800605-4.00002-5 · 2016 · External reference
A Deterministic Approach for Predicting the Transformation of Starch Suspensions in Tubular Heat Exchangers
10.1016/j.jfoodeng.2015.10.002 · 2016 · External reference
Recent Advancements in Cross‐Linked Starches for Food Applications‐a Review
10.1080/10942912.2024.2318427 · 2024 · External reference
Browning Development in Bakery Products–A Review
10.1016/j.jfoodeng.2010.03.008 · 2010 · External reference
Mechanisms Controlling Wheat Starch Gelatinization and Pasting Behaviour in Presence of Sugars and Sugar Replacers: Role of Hydrogen Bonding and Plasticizer Molar Volume
10.1016/j.foodhyd.2021.106880 · 2021 · External reference
Food Texture Design in Sugar Reduced Cakes: Predicting Batters Rheology and Physical Properties of Cakes From Physicochemical Principles
10.1016/j.foodhyd.2022.107795 · 2022 · External reference
Pregelatinized Drum‐Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil‐In‐Water Emulsions
10.3390/foods11142044 · 2022 · External reference
Effects of Sucrose Replacement by Polyols on the Dough‐Biscuit Transition: Understanding by Model Systems
10.3390/foods12030607 · 2023 · External reference
Food Caramels: A Review
10.1007/s13197-012-0633-z · 2014 · External reference
Crosslinking of Starch and Its Effect on Viscosity Behaviour
10.1515/revce-2015-0047 · 2016 · External reference
Utilization of Chemically Modified Pearl Millet Starches in Preparation of Custards With Improved Cold Storage Stability
10.1016/j.ijbiomac.2017.05.183 · 2017 · External reference
Quantitative Characterization of Hydration State and Destructuring Effect of Monosaccharides and Disaccharides on Water Hydrogen Bond Network
10.1016/j.carres.2015.01.002 · 2015 · External reference
10.1016/j.foodhyd.2020.106273
10.1016/j.foodhyd.2020.106273 · External reference
Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications
10.3390/polym15142990 · 2023 · External reference
Microstructure and Rheology of Apple Jam as Influenced by Cross‐Linked Acetylated Starch
10.1002/star.201300256 · 2014 · External reference
Current Innovations in the Development of Functional Gummy Candies
2023 · External reference
Effect of Starch Modifications and Hydrocolloids on Freezable Water in Cassava Starch Systems
10.1002/star.200700684 · 2008 · External reference
Quality Enhancement of Tapioca Starch Gel Using Sucrose and Xanthan Gum
10.1515/ijfe-2017-0009 · 2017 · External reference
Acid‐Thinned Corn Starch—Impact of Modification Parameters on Molecular Characteristics and Functional Properties
10.1002/star.201500210 · 2016 · External reference
Functional Properties of Acid‐Thinned Potato Starch: Impact of Modification, Molecular Starch Characteristics, and Solution Preparation
10.1002/star.201900176 · 2019 · External reference
Sweets and Other Sugary Foods–a Scoping Review for Nordic Nutrition Recommendations 2023
2024 · External reference
Interactions Between κ‐Carrageenan, Milk Proteins and Modified Starch in Sterilized Dairy Desserts
10.1016/j.idairyj.2005.06.006 · 2006 · External reference
Textural Properties of Gelled Dairy Desserts Containing κ‐Carrageenan and Starch
10.1016/j.foodhyd.2003.12.007 · 2004 · External reference
Caramel Stickiness: Effects of Composition, Rheology, and Surface Energy
10.1016/j.jfoodeng.2020.110246 · 2021 · External reference
10.1016/j.foodhyd.2021.107132
10.1016/j.foodhyd.2021.107132 · External reference
Starch–Lipid and Starch–Lipid–Protein Complexes: A Comprehensive Review
10.1111/1541-4337.12550 · 2020 · External reference
Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review
10.1080/10408398.2012.684551 · 2015 · External reference
Disconnection Between Sugars Reduction and Calorie Reduction in Baked Goods and Breakfast Cereals With Sugars‐Related Nutrient Content Claims in the Canadian Marketplace
10.3389/fnut.2025.1539695 · 2025 · External reference
Study on Glass Transition of Whole‐Grain Wheat Biscuit Using Dynamic Vapor Sorption, Differential Scanning Calorimetry, and Texture and Color Analysis
10.1016/j.lwt.2021.111969 · 2021 · External reference
Celebrating Soft Matter's 10th Anniversary: Simplicity in Complexity–Towards a Soft Matter Physics of Caramel
10.1039/c5sm01797a · 2016 · External reference
Formulation Engineering of Food Systems for 3D‐Printing Applications–A Review
10.1016/j.foodres.2021.110585 · 2021 · External reference
Characteristics of the Thermal Degradation of Glucose and Maltose Solutions
10.3746/pnf.2015.20.2.102 · 2015 · External reference
Mechanisms of the Different Effects of Sucrose, Glucose, Fructose, and a Glucose–Fructose Mixture on Wheat Starch Gelatinization, Pasting, and Retrogradation
10.1111/1750-3841.16414 · 2023 · External reference
Starch‐Based Food Matrices Containing Protein: Recent Understanding of Morphology, Structure, and Properties
10.1016/j.tifs.2021.05.033 · 2021 · External reference
Insight to Starch Retrogradation Through Fine Structure Models: A Review
10.1016/j.ijbiomac.2024.132765 · 2024 · External reference
Effects of Modified Starches on the Processing Properties of Heat‐Resistant Blueberry Jam
10.1016/j.lwt.2016.05.018 · 2016 · External reference