Starch Retrogradation: A Comprehensive Review
Tianjin University of Science and Technology · The University of Sydney · +1 more institution
Abstract
Abstract Starch retrogradation is a process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures. Starch retrogradation has been the subject of intensive research over the last 50 years, mainly due to its detrimental effect on the sensory and storage qualities of many starchy foods. However, starch retrogadation is desirable for some starchy food products in terms of textural and nutritional properties. To better understand the effect of starch retrogradation on the quality of starchy foods, measurement methods of starch retrogradation and factors that influence starch retrogradation have been studied extensively. This article provides…
Citation impact
- FWCI
- 47.87
- Percentile
- 100%
- References
- 209
Authors
5- SWShujun WangCorresponding
Tianjin University of Science and Technology
- CLCaili Li
Tianjin University of Science and Technology
- LCLes Copeland
The University of Sydney, NSW Department of Planning and Environment
- QNQing Niu
Tianjin University of Science and Technology
- SWShuo WangCorresponding
Tianjin University of Science and Technology
Topics & keywords
- Retrogradation (starch)
- Starch
- Amylopectin
- Amylose
- Food science
- Chemistry
- Zero hunger