ArticleFood chemistry: X2024
Retrogradation behaviors of damaged wheat starch with different water contents.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- The regulatory effect of homogeneous and spherical nanocrystal seeds on long-term retrogradation of corn starch.Food chemistry: X · 2026Article
- The food matrix as a confounder in diet‒microbiome studies: methodological challenges and research gaps.Gut microbes reports · 2026Review
- Microstructure-informed stage characterization of wheat endosperm refinement during shear comminution.Current research in food science · 2026Article
- Combined Effects of Lactic Acid Bacteria Fermentation and Physical Milling on Physicochemical Properties of Glutinous Rice Flour and Texture of Glutinous Dumplings.Foods (Basel, Switzerland) · 2025Article
- Advanced starch-based films for food packaging: Innovations in sustainability and functional properties.Food chemistry: X · 2025Review
- Milling-induced transformations in rice flour: implications for bread aging.Food chemistry: X · 2025Article
- Combined tuning of brown rice starch architecture via dielectric barrier discharge plasma andCurrent research in food science · 2025Article
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Authors and funding
5 authors.
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Abstract
The retrogradation behaviors of five damaged wheat starches (DS) after milling 0, 30, 60, 90, and 120 min with different water contents (33, 50, 60 %) were evaluated. Milling treatment increased DS content and developed an agglomeration of small particles. After 7 days of storage, the recrystallinity and long-range ordered structure of starch pastes were increased with the contents of DS and water. This process led to a lower setback viscosity and poor leaching of amylose. LF-NMR indicated a conversion from tightly bound water and free water to weakly bound water. During storage, DS12 with 60 % water content had the highest retrogradation tendency where the retrogradation enthalpy increased by 1.5 J/g and 2.2 J/g compared with DS0 with 60 % and DS12 with 33 % water content. DS with higher water content promoted the water mobility and made the starch molecular chains migrated conveniently. These changes facilitated the recrystallinity process during retrogradation period.
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