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Comparative Study on Effects of Xanthan Gum at Different Concentrations on the Functional, Thermal, and Digestibility Characteristics of Corn and Sorghum Starch Extrudates 不同浓度黄原胶对玉米和高粱淀粉挤出物功能、热特性和消化特性影响的比较研究
IF 2.3 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2020-12-06 DOI: 10.1002/star.202000206
Faiza Shaikh, T. M. Ali, G. Mustafa, A. Hasnain
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引用次数: 3
Development and Performance Characterization of a Hybrid Dust Suppressant Based on Sodium Ligninsulfonate Modification 木质素磺酸钠改性杂化抑尘剂的研制及性能表征
IF 2.3 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2020-12-04 DOI: 10.1002/star.202000207
Qiu Bao, Yanghao Liu, Chongshan Li, Lebin Jia, Jiayi Yan, Min Yuan, Weiwei Zhou
{"title":"Development and Performance Characterization of a Hybrid Dust Suppressant Based on Sodium Ligninsulfonate Modification","authors":"Qiu Bao, Yanghao Liu, Chongshan Li, Lebin Jia, Jiayi Yan, Min Yuan, Weiwei Zhou","doi":"10.1002/star.202000207","DOIUrl":"https://doi.org/10.1002/star.202000207","url":null,"abstract":"","PeriodicalId":21973,"journal":{"name":"Starch-starke","volume":"25 6 1","pages":"2000207"},"PeriodicalIF":2.3,"publicationDate":"2020-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86948065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Acid Hydrolysis‐Induced Nanoconversion of Sweet Potato ( Ipomoea Batatas ) Starch: Effect on Morphological, Rheological, and Thermal Properties 酸水解诱导的甘薯淀粉纳米转化:对形态、流变学和热性能的影响
IF 2.3 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2020-11-27 DOI: 10.1002/star.202000173
S. Kumari, B. S. Yadav, R. Yadav
{"title":"Acid Hydrolysis‐Induced Nanoconversion of Sweet Potato (\u0000 Ipomoea Batatas\u0000 ) Starch: Effect on Morphological, Rheological, and Thermal Properties","authors":"S. Kumari, B. S. Yadav, R. Yadav","doi":"10.1002/star.202000173","DOIUrl":"https://doi.org/10.1002/star.202000173","url":null,"abstract":"","PeriodicalId":21973,"journal":{"name":"Starch-starke","volume":"78 1","pages":"2000173"},"PeriodicalIF":2.3,"publicationDate":"2020-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78802491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Effect of Substituting Sunflower Oil with Starch‐Based Fat Replacers on Sensory Profile, Tribology, and Rheology of Reduced‐Fat Mayonnaise‐Type Emulsions 用淀粉基脂肪替代品替代葵花籽油对减脂蛋黄酱型乳剂的感官特性、摩擦学和流变性的影响
IF 2.3 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2020-11-26 DOI: 10.1002/star.202000092
J. Agyei‐Amponsah, Lubica Macáková, Henrietta L. DeKock, M. Emmambux
{"title":"Effect of Substituting Sunflower Oil with Starch‐Based Fat Replacers on Sensory Profile, Tribology, and Rheology of Reduced‐Fat Mayonnaise‐Type Emulsions","authors":"J. Agyei‐Amponsah, Lubica Macáková, Henrietta L. DeKock, M. Emmambux","doi":"10.1002/star.202000092","DOIUrl":"https://doi.org/10.1002/star.202000092","url":null,"abstract":"","PeriodicalId":21973,"journal":{"name":"Starch-starke","volume":"128 1","pages":"2000092"},"PeriodicalIF":2.3,"publicationDate":"2020-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79560435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 8
Energy‐Efficient Preparation Method of Water‐Swellable Starch Phosphate Carbamate Particles 水膨胀淀粉氨基甲酸酯颗粒的高效制备方法
IF 2.3 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2020-11-25 DOI: 10.1002/STAR.202000119
N. Harada, Y. Mitsukami, H. Uyama
{"title":"Energy‐Efficient Preparation Method of Water‐Swellable Starch Phosphate Carbamate Particles","authors":"N. Harada, Y. Mitsukami, H. Uyama","doi":"10.1002/STAR.202000119","DOIUrl":"https://doi.org/10.1002/STAR.202000119","url":null,"abstract":"","PeriodicalId":21973,"journal":{"name":"Starch-starke","volume":"125 1","pages":"2000119"},"PeriodicalIF":2.3,"publicationDate":"2020-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85401555","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Determination of Molar Substitution of γ‐Hydroxypropyl Starch γ -羟丙基淀粉摩尔取代的测定
IF 2.3 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2020-11-23 DOI: 10.1002/star.202000013
Xue-Li Liu, Kun Zhang, Yu Hu, Zhengjuan Zhang, Jun Chen, T. Ma, Jiajia Wang
{"title":"Determination of Molar Substitution of γ‐Hydroxypropyl Starch","authors":"Xue-Li Liu, Kun Zhang, Yu Hu, Zhengjuan Zhang, Jun Chen, T. Ma, Jiajia Wang","doi":"10.1002/star.202000013","DOIUrl":"https://doi.org/10.1002/star.202000013","url":null,"abstract":"","PeriodicalId":21973,"journal":{"name":"Starch-starke","volume":"09 1","pages":"2000013"},"PeriodicalIF":2.3,"publicationDate":"2020-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88237128","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 7
Comparison of Compressibility, Compactability, and Lubricant Sensitivity of Two Partially Pregelatinized Starches 两种部分预糊化淀粉的可压缩性、压实性和润滑剂敏感性比较
IF 2.3 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2020-11-20 DOI: 10.1002/star.202000166
P. Svačinová, J. Mužíková, P. Ondrejček
{"title":"Comparison of Compressibility, Compactability, and Lubricant Sensitivity of Two Partially Pregelatinized Starches","authors":"P. Svačinová, J. Mužíková, P. Ondrejček","doi":"10.1002/star.202000166","DOIUrl":"https://doi.org/10.1002/star.202000166","url":null,"abstract":"","PeriodicalId":21973,"journal":{"name":"Starch-starke","volume":"97 1","pages":"2000166"},"PeriodicalIF":2.3,"publicationDate":"2020-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77224882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 5
The Effect of Rutin on Starch Hydrogels/Aerogels Made from Electrolyzed Barley Flour 芦丁对大麦电解粉制备淀粉水凝胶/气凝胶的影响
IF 2.3 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2020-11-18 DOI: 10.1002/star.202000099
Idaresit Ekaette, M. D. Saldaña
{"title":"The Effect of Rutin on Starch Hydrogels/Aerogels Made from Electrolyzed Barley Flour","authors":"Idaresit Ekaette, M. D. Saldaña","doi":"10.1002/star.202000099","DOIUrl":"https://doi.org/10.1002/star.202000099","url":null,"abstract":"","PeriodicalId":21973,"journal":{"name":"Starch-starke","volume":"28 1","pages":"2000099"},"PeriodicalIF":2.3,"publicationDate":"2020-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89267817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Ultrasound Modification of White Garland‐Lily Starch: Functional, Thermal, and Pasting Properties 白花环百合淀粉的超声改性:功能、热学和糊化性能
IF 2.3 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2020-11-18 DOI: 10.1002/star.202000129
J. Bento, K. C. Ferreira, Marília Cândido Fidelis, M. A. S. Souza Neto, Gisele de Lima Paixão e Silva, L. A. Bataus, M. Caliari, M. S. Soares Júnior
{"title":"Ultrasound Modification of White Garland‐Lily Starch: Functional, Thermal, and Pasting Properties","authors":"J. Bento, K. C. Ferreira, Marília Cândido Fidelis, M. A. S. Souza Neto, Gisele de Lima Paixão e Silva, L. A. Bataus, M. Caliari, M. S. Soares Júnior","doi":"10.1002/star.202000129","DOIUrl":"https://doi.org/10.1002/star.202000129","url":null,"abstract":"","PeriodicalId":21973,"journal":{"name":"Starch-starke","volume":"163 1","pages":"2000129"},"PeriodicalIF":2.3,"publicationDate":"2020-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86198848","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Novel OSA‐Modified Starch from Gros Michel Banana for Encapsulation of Andean Blackberry Concentrate: Production and Storage Stability 用大米歇尔香蕉制备的新型OSA改性淀粉包封安第斯黑莓浓缩物:生产和储存稳定性
IF 2.3 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2020-11-09 DOI: 10.1002/star.202000180
Victor D. Quintero-Castaño, J. Vasco-Leal, Liceth Cuellar-Nuñez, I. Luzardo-Ocampo, F. Castellanos-Galeano, C. Álvarez-Barreto, L. Bello‐Pérez, M. Cortés-Rodríguez
{"title":"Novel OSA‐Modified Starch from Gros Michel Banana for Encapsulation of Andean Blackberry Concentrate: Production and Storage Stability","authors":"Victor D. Quintero-Castaño, J. Vasco-Leal, Liceth Cuellar-Nuñez, I. Luzardo-Ocampo, F. Castellanos-Galeano, C. Álvarez-Barreto, L. Bello‐Pérez, M. Cortés-Rodríguez","doi":"10.1002/star.202000180","DOIUrl":"https://doi.org/10.1002/star.202000180","url":null,"abstract":"","PeriodicalId":21973,"journal":{"name":"Starch-starke","volume":"1 1","pages":"2000180"},"PeriodicalIF":2.3,"publicationDate":"2020-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88222661","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 7
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Starch-starke
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