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Comprehensive Reviews in Food Science and Food Safety, ISSN 1541-4337, 09/2015, Volume 14, Issue 5, pp. 568 - 585
Journal Article
Starch ‐ Stärke, ISSN 0038-9056, 03/2017, Volume 69, Issue 3-4, p. n/a
Gelatinized normal maize starch was hydrolyzed by glucan 1,4 α‐maltotriohydrolase (AMTS) to various degrees, and then debranched by pullulanase and retrograded... 
Debranching | Resistant starch | Retrogradation | Maltotriohydrolase
Journal Article
Starch ‐ Stärke, ISSN 0038-9056, 01/2020, Volume 72, Issue 1-2, pp. 1900145 - n/a
Starch pastes represent unstable systems which tend to retrograde during storage. Starch recrystallisation increases gel hardness and releases entrapped water.... 
potato starch | retrogradation | granule size | extrusion
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 04/2016, Volume 140, pp. 113 - 121
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 06/2019, Volume 91, pp. 136 - 142
The effects of rice protein on the water mobility, water migration and microstructure of rice starch during retrogradation were investigated by low... 
Rice protein | Rice starch | Retrogradation | STORAGE | TEXTURAL PROPERTIES | WHEAT-STARCH | FUNCTIONALITY | FOOD SCIENCE & TECHNOLOGY | TERM RETROGRADATION | CHEMISTRY, APPLIED | GELATINIZATION | PULLULAN | Proteins | Protein binding
Journal Article
International Journal of Biological Macromolecules, ISSN 0141-8130, 01/2018, Volume 106, pp. 116 - 122
The effect of branched limit dextrins (BLDs) on the gelatinization and retrogradation properties of corn and waxy corn starch was investigated using... 
Branched limit dextrin | Gelatinization | Corn starch | Waxy corn starch | Avrami equation | Retrogradation | MALTODEXTRINS | POLYMER SCIENCE | RHEOLOGICAL PROPERTIES | AMYLOSE | BIOCHEMISTRY & MOLECULAR BIOLOGY | TERM RETROGRADATION | STARCH GELS | WHEAT | MAIZE STARCH | BREAD | SPRING DEXTRIN | AMYLOPECTIN RETROGRADATION | CHEMISTRY, APPLIED | Analysis | Dextrins | Alcohols
Journal Article
Food Chemistry, ISSN 0308-8146, 08/2017, Volume 229, pp. 35 - 43
Journal Article
Starch ‐ Stärke, ISSN 0038-9056, 01/2015, Volume 67, Issue 1-2, pp. 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... 
Structure | Gelatinisation | Starch | Retrogradation | Production | RHEOLOGICAL PROPERTIES | MOLECULAR-STRUCTURE | FOOD SCIENCE & TECHNOLOGY | BRANCH CHAIN-LENGTH | AMYLOSE CONTENT | DIFFERENTIAL SCANNING CALORIMETRY | ATOMIC-FORCE MICROSCOPY | ASPECTS PROVIDE INSIGHT | FREEZE-THAW STABILITY | PASTING PROPERTIES | RETROGRADATION PROPERTIES | Corn | Analysis
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 07/2017, Volume 68, pp. 43 - 52
The disorganization and reorganization of starch components considering systems with different levels of complexity is reviewed with particular attention on... 
Pastes | Polysaccharides | Gels | Gelatinization | Starch | Retrogradation | WHEAT-STARCH | FOOD SCIENCE & TECHNOLOGY | WAXY MAIZE STARCH | X-RAY-SCATTERING | GELATINIZATION TEMPERATURE-RANGE | ATOMIC-FORCE MICROSCOPY | SCANNING-ELECTRON-MICROSCOPY | AMYLOPECTIN RETROGRADATION | CORN STARCH | CHEMISTRY, APPLIED | POTATO STARCH | GRANULE-ASSOCIATED PROTEINS | Cereal products
Journal Article
LWT, ISSN 0023-6438, 11/2019, Volume 114, p. 108408
Starch blends are widely used in food industry for several purposes, e.g. to reduce the retrogradation, to maintain the soft texture of some product and to... 
Starch blends | Retrogradation degree | Amylopectin structure | Crystallinity | Remaining structure | POTATO | FINE-STRUCTURE | FOOD SCIENCE & TECHNOLOGY | AMARANTH | RETROGRADATION | MAIZE STARCH | AMYLOPECTIN | CORN | BARLEY | GELATINIZATION TEMPERATURE | CHAIN-LENGTH
Journal Article