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Physicochemical, Functional Properties, and In Vitro Digestibility Studies of Starch from Rice Cultivars Grown in Indian Temperate Region 印度温带水稻品种淀粉的理化、功能特性及体外消化率研究
IF 2.3 4区 农林科学
Starch-starke Pub Date : 2021-02-17 DOI: 10.1002/STAR.202000188
Nafiya Qadir, I. A. Wani, F. Masoodi
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引用次数: 5
Synthesis and Properties of a Starch‐based Clay Tolerance Sacrificial Agent 淀粉基粘土耐受性牺牲剂的合成及性能研究
IF 2.3 4区 农林科学
Starch-starke Pub Date : 2021-02-17 DOI: 10.1002/STAR.202000223
Bin Li, Ruijun Gao, Ling Wang
{"title":"Synthesis and Properties of a Starch‐based Clay Tolerance Sacrificial Agent","authors":"Bin Li, Ruijun Gao, Ling Wang","doi":"10.1002/STAR.202000223","DOIUrl":"https://doi.org/10.1002/STAR.202000223","url":null,"abstract":"","PeriodicalId":21973,"journal":{"name":"Starch-starke","volume":"2015 1","pages":"2000223"},"PeriodicalIF":2.3,"publicationDate":"2021-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87242357","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
Corn Starch‐Chitosan Proportion Affects Biodegradable Film Performance for Food Packaging Purposes 玉米淀粉-壳聚糖比例影响食品包装用可生物降解薄膜的性能
IF 2.3 4区 农林科学
Starch-starke Pub Date : 2021-02-14 DOI: 10.1002/STAR.202000104
M. J. Bof, D. E. Locaso, M. García
{"title":"Corn Starch‐Chitosan Proportion Affects Biodegradable Film Performance for Food Packaging Purposes","authors":"M. J. Bof, D. E. Locaso, M. García","doi":"10.1002/STAR.202000104","DOIUrl":"https://doi.org/10.1002/STAR.202000104","url":null,"abstract":"","PeriodicalId":21973,"journal":{"name":"Starch-starke","volume":"20 1","pages":"2000104"},"PeriodicalIF":2.3,"publicationDate":"2021-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89611686","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: 9
Optimization, Characterization, and Influence of Microfluidization on Almond Gum‐based Composite Edible Film 微流化对杏仁胶基复合食用膜的优化、表征及影响
IF 2.3 4区 农林科学
Starch-starke Pub Date : 2021-02-09 DOI: 10.1002/STAR.202000101
R. Dhaka, Nishanth Kumar, Pratibha, A. Upadhyay
{"title":"Optimization, Characterization, and Influence of Microfluidization on Almond Gum‐based Composite Edible Film","authors":"R. Dhaka, Nishanth Kumar, Pratibha, A. Upadhyay","doi":"10.1002/STAR.202000101","DOIUrl":"https://doi.org/10.1002/STAR.202000101","url":null,"abstract":"","PeriodicalId":21973,"journal":{"name":"Starch-starke","volume":"41 1","pages":"2000101"},"PeriodicalIF":2.3,"publicationDate":"2021-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76828232","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: 6
Modification of Taro Starch and Starch Nanoparticles by Various Physical Methods and their Characterization 各种物理方法对芋头淀粉和纳米淀粉的改性及其表征
IF 2.3 4区 农林科学
Starch-starke Pub Date : 2021-02-08 DOI: 10.1002/STAR.202000227
Aparna Das, N. Sit
{"title":"Modification of Taro Starch and Starch Nanoparticles by Various Physical Methods and their Characterization","authors":"Aparna Das, N. Sit","doi":"10.1002/STAR.202000227","DOIUrl":"https://doi.org/10.1002/STAR.202000227","url":null,"abstract":"","PeriodicalId":21973,"journal":{"name":"Starch-starke","volume":"1 1","pages":"2000227"},"PeriodicalIF":2.3,"publicationDate":"2021-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90313732","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: 21
Effect of Glycerol Content on the Properties of Potato Flour Films 甘油含量对马铃薯粉膜性能的影响
IF 2.3 4区 农林科学
Starch-starke Pub Date : 2021-02-07 DOI: 10.1002/STAR.202000203
Zong‐qiang Fu, Shaolong Guo, Yao Sun, Hong‐jian Wu, Zhi‐gang Huang, Min Wu
{"title":"Effect of Glycerol Content on the Properties of Potato Flour Films","authors":"Zong‐qiang Fu, Shaolong Guo, Yao Sun, Hong‐jian Wu, Zhi‐gang Huang, Min Wu","doi":"10.1002/STAR.202000203","DOIUrl":"https://doi.org/10.1002/STAR.202000203","url":null,"abstract":"","PeriodicalId":21973,"journal":{"name":"Starch-starke","volume":"28 1","pages":"2000203"},"PeriodicalIF":2.3,"publicationDate":"2021-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81586083","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: 11
Preparation and Characterization of Polyvinyl Alcohol‐Chitosan/Cerium Hydrogel with Significant Antibacterial Activity 具有抗菌活性的聚乙烯醇-壳聚糖/铈水凝胶的制备与表征
IF 2.3 4区 农林科学
Starch-starke Pub Date : 2021-02-07 DOI: 10.1002/STAR.202000253
Qi-feng Chen, Wenxiong Wang, G. Chen, Xianfeng Li, Yunjia Wang, Jieyi Xiong, Liting Wei
{"title":"Preparation and Characterization of Polyvinyl Alcohol‐Chitosan/Cerium Hydrogel with Significant Antibacterial Activity","authors":"Qi-feng Chen, Wenxiong Wang, G. Chen, Xianfeng Li, Yunjia Wang, Jieyi Xiong, Liting Wei","doi":"10.1002/STAR.202000253","DOIUrl":"https://doi.org/10.1002/STAR.202000253","url":null,"abstract":"","PeriodicalId":21973,"journal":{"name":"Starch-starke","volume":"6 1","pages":"2000253"},"PeriodicalIF":2.3,"publicationDate":"2021-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88294376","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: 6
Water Sorption Kinetics of Starch Noodles with Different Cross‐Sectional Shapes 不同截面形状淀粉面条的吸水动力学
IF 2.3 4区 农林科学
Starch-starke Pub Date : 2021-02-07 DOI: 10.1002/STAR.202000235
S. Adachi, Y. Miyagawa, H. D. Ariyanto, Takashi Kobayashi, H. Yoshii
{"title":"Water Sorption Kinetics of Starch Noodles with Different Cross‐Sectional Shapes","authors":"S. Adachi, Y. Miyagawa, H. D. Ariyanto, Takashi Kobayashi, H. Yoshii","doi":"10.1002/STAR.202000235","DOIUrl":"https://doi.org/10.1002/STAR.202000235","url":null,"abstract":"","PeriodicalId":21973,"journal":{"name":"Starch-starke","volume":"39 1","pages":"2000235"},"PeriodicalIF":2.3,"publicationDate":"2021-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75367761","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: 1
Effect of Rice and Chickpea Flours on Physical, Textural, and Sensorial Properties of Pregelatinized Maize Starch Cake 大米和鹰嘴豆粉对预糊化玉米淀粉饼物理、质地和感官特性的影响
IF 2.3 4区 农林科学
Starch-starke Pub Date : 2021-02-07 DOI: 10.1002/STAR.202000239
H. Boz
{"title":"Effect of Rice and Chickpea Flours on Physical, Textural, and Sensorial Properties of Pregelatinized Maize Starch Cake","authors":"H. Boz","doi":"10.1002/STAR.202000239","DOIUrl":"https://doi.org/10.1002/STAR.202000239","url":null,"abstract":"","PeriodicalId":21973,"journal":{"name":"Starch-starke","volume":"6 1","pages":"2000239"},"PeriodicalIF":2.3,"publicationDate":"2021-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85267631","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: 1
Unraveling the Effect of Citric Acid on Microstructure, Rheology, and Structural Recovery of Thermoplastic Potato Starch 柠檬酸对热塑性马铃薯淀粉微观结构、流变学和结构恢复的影响
IF 2.3 4区 农林科学
Starch-starke Pub Date : 2021-02-07 DOI: 10.1002/STAR.202000193
Zeinab Javidi, H. Nazockdast, I. Ghasemi
{"title":"Unraveling the Effect of Citric Acid on Microstructure, Rheology, and Structural Recovery of Thermoplastic Potato Starch","authors":"Zeinab Javidi, H. Nazockdast, I. Ghasemi","doi":"10.1002/STAR.202000193","DOIUrl":"https://doi.org/10.1002/STAR.202000193","url":null,"abstract":"","PeriodicalId":21973,"journal":{"name":"Starch-starke","volume":"55 1","pages":"2000193"},"PeriodicalIF":2.3,"publicationDate":"2021-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77891204","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
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