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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
Starch-starke Pub Date : 2020-12-06 DOI: 10.1002/star.202000206
Faiza Shaikh, T. M. Ali, G. Mustafa, A. Hasnain
{"title":"Comparative Study on Effects of Xanthan Gum at Different Concentrations on the Functional, Thermal, and Digestibility Characteristics of Corn and Sorghum Starch Extrudates","authors":"Faiza Shaikh, T. M. Ali, G. Mustafa, A. Hasnain","doi":"10.1002/star.202000206","DOIUrl":"https://doi.org/10.1002/star.202000206","url":null,"abstract":"","PeriodicalId":21973,"journal":{"name":"Starch-starke","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2020-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79573851","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
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
Starch-starke 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":null,"pages":null},"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
Starch-starke 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":null,"pages":null},"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
Starch-starke 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":null,"pages":null},"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
Starch-starke 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":null,"pages":null},"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
Starch-starke 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":null,"pages":null},"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
Starch-starke 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":null,"pages":null},"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
Starch-starke 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":null,"pages":null},"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
Starch-starke 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":null,"pages":null},"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
Starch-starke 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":null,"pages":null},"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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