ReviewFood chemistry: X2024
Factors and modification techniques enhancing starch gel structure and their applications in foods:A review.
Review 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 30 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
30 citing papers in PubMed.
- Starch Selection in Sweet Food Systems: A Texture-Driven Framework Across Confectionery and Dessert Matrices.Journal of texture studies · 2026Review
- Article
- High-Amylose Starch and Human Health: Microbiota Modulation, Metabolic Reprogramming, and Disease Prevention.Nutrients · 2026Review
- GerminatedFood chemistry: X · 2026Article
- Ultrasound modified flaxseed protein-rice starch composite system for texture-modified soft gels: structural, functional, and swallowing properties.Ultrasonics sonochemistry · 2026Article
- Development and Characterization of Functional Gummies Enriched with País Grape Extract for Presbyphagia.Gels (Basel, Switzerland) · 2026Article
- Hydroxyapatite-Polysaccharide Composites Synthesized from Maize Lime-Cooking Wastewater for Bone Tissue Engineering.Journal of functional biomaterials · 2026Article
- Effect of wheat bran insoluble dietary fiber on the physicochemical, structural, and digestion characteristics of maize starches with different amylose contents.Food chemistry: X · 2026Article
- Development of sustainable gel systems with thermo-sensitive properties by enzymatic modification of upcycled rice cake flour.Food chemistry: X · 2026Article
- The Structural and Physicochemical Properties of Isolated Starches from Canna (Gels (Basel, Switzerland) · 2026Article
- Preparation and Characterization of Casein-Soy Protein Hybrid Gels Cross-Linked by Transglutaminase.Gels (Basel, Switzerland) · 2026Article
- Effect of resistant starch type 5 on gut health through modulating gut microbiota.Engineering microbiology · 2026Review
- Effect of Pre-Hydrolyzed Rice Extrudates with Different Dextrose Equivalent Values on Stability of Emulsion-Type Food for Special Medical Purposes.Gels (Basel, Switzerland) · 2026Article
- High-Temperature Gelation and Structural Characterisation of Commercial Yellow Pea, Faba Bean, and Mungbean Protein-Starch Systems.Gels (Basel, Switzerland) · 2026Article
- Novel Applications of Starch and Starch Derivatives in the Food and Alcoholic Beverages Industry: A Review.Foods (Basel, Switzerland) · 2026Review
- Optimizing the Structural Integrity ofPreventive nutrition and food science · 2026Article
- Amylose content in rice: integrating genetics, grain filling physiology, and breeding strategies.Frontiers in plant science · 2026Review
- Insights into the structure and retrogradation behavior of pullulanase modified potato starch using asymmetrical flow field-flow fractionation.Current research in food science · 2026Article
- Impact of Conventional and Organic Cultivation Methods on Fermentation Efficiency and Volatile Composition of Rye Distillates.Molecules (Basel, Switzerland) · 2026Article
- Effects ofFood chemistry: X · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The formation of starch gel structure results from the gelatinization and retrogradation of starch in aqueous solutions, which plays a crucial role in determining the quality and functional properties of starchy foods. The gelation ability of many native starches is limited and their structure is weak, which restricts their application. Therefore, how to enhance the gel structure of starch is of great significance to food science and industry. In this paper, the mechanism of starch gel formation was reviewed, and the research progress of starch composition, retrogradation conditions, food composition and modification methods were reviewed. Meanwhile, the applications of enhanced starch gel structures in food quality, nutrition, packaging, and 3D printing were discussed. This review provides valuable references for researchers and producers to develop high-quality and nutritious starch-based foods and further expand the applications of starches.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.