2023Academic literature59 citations3 claims extracted Open Access

Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties

Raúl Mauro, Antonio J. Vela, Felicidad Ronda

Foods

Food composition and properties

The pasting and rheological properties of starch gels from different botanical origins have been widely used to evaluate the application of these starches in pharmaceutical and food products....

DOI →Full text →

2023Academic literature59 citations Open Access

Research Library

Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties

Journal of Food Processing and Preservation

Antioxidant, Antibacterial and Antibiofilm Activity of Nanoemulsion-Based Natural Compound Delivery Systems Compared with Non-Nanoemulsified Versions

Assessment of Chinese suitable habitats of Zanthoxylum nitidum in different climatic conditions by Maxent model, HPLC, and chemometric methods

Performance evaluation of indirect type domestic hybrid solar dryer for tomato drying: Thermal, embodied, economical and quality analysis

Assessing Supply Chain Innovations for Building Resilient Food Supply Chains: An Emerging Economy Perspective

Unlocking the potential of hyaluronic acid: Exploring its physicochemical properties, modification, and role in food applications

A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods

Metalloallostery and Transition Metal Signaling: Bioinorganic Copper Chemistry Beyond Active Sites

Campylobacter jejuni: targeting host cells, adhesion, invasion, and survival

Walnut Protein: A Rising Source of High-Quality Protein and Its Updated Comprehensive Review

A Balanced Dietary Ratio of n-6:n-3 Polyunsaturated Fatty Acids Exerts an Effect on Total Fatty Acid Profile in RBCs and Inflammatory Markers in Subjects with Obesity

Impact of starch chain length distributions on physicochemical properties and digestibility of starches

Development of low-cost bacterial cellulose-pomegranate peel extract-based antibacterial composite for potential biomedical applications

Encapsulating vitamins C and E using food-grade soy protein isolate and pectin particles as carrier: Insights on the vitamin additive antioxidant effects

Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review

The imperative of arachidonic acid in early human development

Nonthermal technologies to maintain food quality and carbon footprint minimization in food processing: A review

Wheat starch structure–function relationship in breadmaking: A review

Bioactive properties of the aromatic molecules of spearmint (<i>Mentha spicata</i>L.) essential oil: a review

Brewer's spent grains-based biorefineries: A critical review

Influence of Soybean Dietary Fiber on the properties of Konjac Glucomannan/κ-Carrageenan Corn Oil Composite Gel

Biocontrol Approaches against Escherichia coli O157:H7 in Foods

Energy, environmental and economic analyses of an indirect cocoa bean solar dryer: A comparison between natural and forced convections

Type VI secretion systems of pathogenic and commensal bacteria mediate niche occupancy in the gut

Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis

Lipid oxidation and in vitro digestion of pickering emulsion based on zein-adzuki bean seed coat polyphenol covalent crosslinking nanoparticles

The emerging role of magnesium in CKD

Characterization of whey protein isolate-gum Arabic Maillard conjugate and evaluation of the effects of conjugate-stabilized emulsion on microbiota of human fecal cultures

The effects of germination on the composition and functional properties of hemp seed protein isolate

Sweet lime (Citrus limetta) peel waste drying approaches and effect on quality attributes, phytochemical and functional properties

Assessment of Yeasts as Potential Probiotics: A Review of Gastrointestinal Tract Conditions and Investigation Methods

A comprehensive review on natural phenolic compounds as alternatives to in-feed antibiotics

Prediction of bitterant and sweetener using structure-taste relationship models based on an artificial neural network

Integrative Transcriptome and Proteome Analysis Reveals the Absorption and Metabolism of Selenium in Tea Plants [Camellia sinensis (L.) O. Kuntze]

Calibration Practices in Clinical Mass Spectrometry: Review and Recommendations

Novel mechanisms of selenite reduction in Bacillus subtilis 168：Confirmation of multiple-pathway mediated remediation based on transcriptome analysis

Mineral requirements for mitochondrial function: A connection to redox balance and cellular differentiation

IoT-based food traceability system: Architecture, technologies, applications, and future trends

Recommended Reference Values for Risk Assessment of Oral Exposure to Copper

A comparative study of carboxylic acids on the cross-linking potential of corn starch films

Low Birth Weight, the Differentiating Risk Factor for Stunting among Preschool Children in India

Overview of oxidative stress and the role of micronutrients in critical illness

Dual Modification of Sago Starch via Heat Moisture Treatment and Octenyl Succinylation to Improve Starch Hydrophobicity

Positive Aspects of Oxidative Stress at Different Levels of the Human Body: A Review

Regulatory mechanisms of lipopolysaccharide synthesis in Escherichia coli

Comparison of buckwheat genomes reveals the genetic basis of metabolomic divergence and ecotype differentiation

Antifungal, Antioxidant and Antibiofilm Activities of Essential Oils of Cymbopogon spp.

Investigating starch and protein structure alterations of the processed lentil by microwave-assisted infrared thermal treatment and their correlation with the modified properties

Machine learning algorithms for predicting low birth weight in Ethiopia