ArticleCurrent research in food science2025
Hydrogen bond density and glass-transition temperature govern gelatinization and gel rheology in cereal and tuber starches.
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 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.
The trial behind it
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Who cites it
4 citing papers in PubMed.
- Article
- Moisture-dependent modulation of powder, structural, pasting, and gel properties of whole acorn flour (Food chemistry: X · 2026Article
- Edible soft matter in between fluid and solid states.Current research in food science · 2026Article
- Extraction and Characterization of Starches from Non-Conventional Sources: Turmeric (Polymers · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The gelatinization behaviour, pasting properties, and rheology of potato, cassava, rice, wheat, and waxy corn starches were studied. Gelatinization behaviour was examined at different starch-to-water ratios using differential scanning calorimetry to construct state diagrams of melting. The obtained onset, peak, and end temperatures of gelatinization were described using the Flory-Huggins theory for biopolymer melting. The validity of the obtained diagrams was tested against literature data, including gelatinization in different sugar solutions for all starches. Water-sugar mixtures were treated as a single solvent by considering the volumetric density of hydrogen bonds in the sugar solutions (
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Registered trials
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