Caili Li

TL;DR: A comprehensive review of starch retrogadation including the definition of the process, molecular mechanisms of how it occurs, and measurement methods and factors that influence starch retrogradation is provided in this paper.

TL;DR: Small differences were observed in swelling power, gelatinization parameters, pasting viscosities, and in vitro enzymatic digestibility of three waxy wheat starches under the stored condition, indicating the similarity in long-range order of crystallites and short- range order of double helices of three starch granules.

TL;DR: It is concluded that enthalpy change of retro upgraded starch at low water contents involves the melting of recrystallized starch during storage and residual starch crystallites after DSC gelatinization, and that the endothermic transition of retrograded starch gels at lowWater contents does not fully represent the retrogradation behavior of starch.

TL;DR: In this article, the relationship between swelling behavior and thermal transitions of starch was investigated by differential scanning calorimetry (DSC) in combination with swelling power of starch, and the results indicate that thermal transition behavior of starch granules is a very complex process, which involves swelling and leaching of starch polymer molecules rather than the dissociation of double helices or melting of crystallites.

TL;DR: It was showed that laboratory milling induces variable differences in functional properties without changing starch crystalline structure, and in vitro digestion profiles of starches from different flour millstreams showed significant differences.