Water and heat stresses during grain formation affect the physicochemical properties of waxy maize starch

2020 ◽  
Author(s):  
Jue Wang ◽  
Yuxiang Mao ◽  
Tianqi Huang ◽  
Weiping Lu ◽  
Dalei Lu
Keyword(s):  
Physicochemical Properties ◽  
Maize Starch ◽  
Waxy Maize ◽  
Grain Formation

Effects of Nitrogen Rates on the Physicochemical Properties of Waxy Maize Starch

2019 ◽  
Vol 71 (11-12) ◽  
pp. 1900146
Author(s):  
Jue Wang ◽  
Zhangrong Wen ◽  
Pengxiao Fu ◽  
Weiping Lu ◽  
Dalei Lu
Keyword(s):  
Physicochemical Properties ◽  
Maize Starch ◽  
Waxy Maize ◽  
Nitrogen Rates

Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions

2014 ◽  
Vol 36 ◽  
pp. 229-237 ◽  
Author(s):  
Grażyna Bortnowska ◽  
Jerzy Balejko ◽  
Grzegorz Tokarczyk ◽  
Agnieszka Romanowska-Osuch ◽  
Natalia Krzemińska
Keyword(s):  
Physicochemical Properties ◽  
Maize Starch ◽  
Low Fat ◽  
Food Emulsions ◽  
Waxy Maize ◽  
Oil In Water

scholarly journals Effect of addition of starches of different botanical origin on the yogurt gel properties

2007 ◽  
Vol 23 (5-6-2) ◽  
pp. 87-94
Author(s):  
D. Najgebauer-Lejko ◽  
T. Grega ◽  
M. Sady ◽  
B. Faber ◽  
J. Domagała ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cold Storage ◽  
Ph Value ◽  
Botanical Origin ◽  
Maize Starch ◽  
Gel Properties ◽  
Waxy Maize ◽  
Storage Products ◽  
Acetaldehyde Level ◽  
General Appearance

The aim of the present study was to estimate an effect of addition of different starches (potato, maize, waxy maize and tapioca) on the sensoric properties as well as selected physicochemical properties of set-style yogurts. Sensoric evaluation comprised: color, taste, smell, consistency and general appearance. pH value, titration acidity, degree of syneresis by centrifuge and FIL/IDF methods, content of acetaldehyde and diacetyl were also estimated. All analyses were done on fresh yogurts and after 1 week and 3 weeks of storage at 4?C. It was stated that natural (not supplemented with any starch) yogurt and that fortified with waxy maize starch were characterized with the best sensoric properties. Moreover the latter one was found to maintain the highest acetaldehyde level after 3 weeks of storage. Also maize starch influenced higher level of this aromatic compound. Generally starch additives resulted also in lower acidity of yogurts during the first period of cold storage. Products with maize and tapioca starches demonstrated the highest resistance to whey separation.

Structure and physicochemical properties of octenyl succinic esters of sugary maize soluble starch and waxy maize starch

2014 ◽  
Vol 151 ◽  
pp. 154-160 ◽  
Author(s):  
Ming Miao ◽  
Rong Li ◽  
Bo Jiang ◽  
Steve W. Cui ◽  
Tao Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Soluble Starch ◽  
Maize Starch ◽  
Waxy Maize

Effect of dual modification of HMT and crosslinking on physicochemical properties and digestibility of waxy maize starch

2018 ◽  
Vol 75 ◽  
pp. 33-40 ◽  
Author(s):  
Eun Young Park ◽  
Jin-Gyeong Ma ◽  
Jiyeon Kim ◽  
Dong Hun Lee ◽  
Sun Young Kim ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Maize Starch ◽  
Waxy Maize
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