Effects of grain milling on starch structures and flour/starch properties

Cited by (176)

Items 101–176 of 176

1. NMR characterization of structure and moisture sorption dynamics of damaged starch granules
   María Belén Franzoni, Andrés Gustavo Teobaldi, Gabriela Noel Barrera, Rodolfo Hector Acosta, Pablo Daniel Ribotta, Manuel Isaac Velasco · 2022 · Carbohydrate Polymers
2. Effects of Different Grinding Methods on Chemical and Functional Properties of MR211 Rice Flour
   R. Asmeda, A. Noorlaila, Mohd Hani Norziah · 2015 · ETP International Journal of Food Engineering
3. Effect of freezing rates on α-amylase enzymatic susceptibility, in vitro digestibility, and technological properties of starch microparticles
   Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Jessica Renaly Fernandes Morais, Mércia Melo de Almeida Mota, Raphael da Silva Eduardo, Cecília Elisa de Sousa Muniz, Josilene de Assis Cavalcante, Gilsandro Alves da Costa, Rebeca de Almeida Silva, Barbara Freire de Oliveira et al. · 2024 · Food Chemistry
4. Effect of the Incorporation of Rich‐Amylopectin Starch Nano/Micro Particles on the Physicochemical Properties of Starch‐Based Nanocomposites Developed by Flat‐Die Extrusion
   Paula González Seligra, Silvia Goyanes, Lucía Famá · 2021 · Starch - Stärke
5. Molecular characterization of green lentil flours using synchrotron X-rays and Fourier transform mid-infrared techniques
   Chitra Sivakumar, Jarvis A. Stobbs, Kaiyang Tu, Chithra Karunakaran, Jitendra Paliwal · 2023 · Powder Technology
6. Which one is important to achieve maximum degree of hydrolysis, starch pre-treatment or activated α-amylase: kinetics and mathematical modeling for liquefaction
   Elahe Abedi, Shahrzad Maleki, Kiana Pourmohammadi, Mohammad Reza Kazemi · 2023 · Journal of Food Measurement & Characterization
7. Using buckwheat starch to produce slowly digestible biscuits with good palatability
   Shiyao Yu, Alok Prakash, Bernard L. R. Pora, Jovin Hasjim · 2022 · Cereal Chemistry
8. Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks
   Anayansi Escalante‐Aburto, Néstor Ponce‐García, Benjamin Ramírez‐Wong, David Santiago‐Ramos, José Juan Véles‐Medina, Juan de Dios Figueroa Cárdenas · 2016 · Starch - Stärke
9. Ultrasound, microwave, and their synergism assisted non-thermal isolation of pinto bean starch: Effects on physicochemical, techno-functional, rheological, and in vitro digestibility properties
   Prudhvi Pasumarthi, Annamalai Manickavasagan · 2025 · International Journal of Biological Macromolecules
10. Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods
    Linda Brütsch, Liliane Tribolet, Stéphane Isabettini, Patrick Soltermann, Andreas Baumann, Erich Josef Windhab · 2018 · Food & Function
11. Changes in the Structure, Thermodynamic, and Functional Properties of Maize Starch During Mechanical Processing
    L. A. Wasserman, А. А. Папахин, Aleksey V. Krivandin, Anna G. Filatova, З. М. Бородина, Irina G. Plashchina · 2022 · Russian Journal of Physical Chemistry B
12. The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling
    Jie Liu, Tiantian Yuan, Ruijuan Wang, Yawei Liu, Guihong Fang · 2019 · Molecules
13. Mild steam treatment: Enhancing the rehydration performance of instant rice noodles by changing the physicochemical properties and gel structure of rice starch
    Daheng Yue, Han Zhang, Tiantian Zhang, Cheng Yang, Tongliang Yang, Zihan Qu, Yifu Zhang, Guiyun Chen, Shuhong Li, Ye Chen · 2024 · Journal of Food Science
14. Co-expression of high-molecular-weight glutenin subunit 1Ax1 and Puroindoline a (Pina) genes in transgenic durum wheat (Triticum turgidum ssp. durum) improves milling and pasting quality
    Qiong Wang, Yin Li, Fusheng Sun, Xiaoyan Li, Pandi Wang, Junli Chang, Yuesheng Wang, Guangxiao Yang, Guangyuan He · 2019 · BMC Plant Biology
15. Simultaneous saccharification and fermentation of native rye, wheat and triticale starch
    Ewelina Strąk, Maria Balcerek, Katarzyna Pielech‐Przybylska, Dorota Żyżelewicz · 2019 · Journal of the Science of Food and Agriculture
16. Native and pregelatinized potato and rice starches and maltodextrin as encapsulating agents for linseed oil ethyl esters – Comparison of emulsion and powder properties
    Dorota Ogrodowska, Annelie Damerau, Paweł Banaszczyk, Małgorzata Tańska, Iwona Konopka, Beata Piłat, F. Dajnowiec, Kaisa M. Linderborg · 2023 · Journal of Food Engineering
17. Study of the ball milling condition effect on physicochemical and structural characteristics of wheat flour
    Xiaoling Tian, Xiaoxi Wang, Sen Ma, Binghua Sun, Li Li, Zhen Wang · 2021 · Journal of Food Processing and Preservation
18. Functional Properties of Submicron‐Scale Rice Flour Produced by Wet Media Grinding
    Md. Sharif Hossen, Itaru Sotome, Kazuko Nanayama, Tomoko Sasaki, Hiroshi Okadome · 2015 · Cereal Chemistry
19. Advances in Rheology of Materials
    Ashim Dutta, Hafız Muhammad Ali · 2022 · IntechOpen eBooks
20. Preparation of starch‐lipid complexes under wet grinding and its mechanism analysis
    Ying Dong, Xing Fu, Yangyong Dai, Hanxue Hou, Wentao Wang, Bin Wang, Hui Zhang, Cheng Li · 2023 · Cereal Chemistry
21. Increasing particle size of oat flours decreases postprandial glycemia and increases appetite in healthy adults
    Corrina Zi Chen Zhou, Gerald Harvey Anderson, Wenxuan Fan, Shirley Vien, Yongfeng Ai, Mehmet Caglar Tulbek, Hrvoje Fabek · 2024 · Nutrition Research
22. Physicochemical properties and fine structural characterization of starch during wheat milling: A comparison of milling methods
    Yurong Zhou, Jing Zhang, Chao Chen, Yijun Yao, Wenfei Xiong, Donglei Jiang, Yan Ma, Na Zhang, Lifeng Wang · 2025 · Carbohydrate Polymers
23. Insights into wheat-starch biosynthesis from two-dimensional macromolecular structure
    Xu Chen, Changfeng Li, Enpeng Li, Robert G. Gilbert · 2024 · Carbohydrate Polymers
24. Agronomic Traits and Physicochemical Properties of Starch of Different Grain Positions in Wheat Spike Under Nitrogen Treatment
    Leilei Wang, Zhi‐Sheng Xu, Yong Zhang, Yuren Duan, Yumeng Zhang, Yunfei Wu, Xurun Yu, Gang Chen, Fei Xiong · 2021 · Starch - Stärke
25. Exploring the influence mechanism of water grinding on the gel properties of corn starch based on changes in its structure and properties
    Ying Dong, Yangyong Dai, Xing Fu, Hanxue Hou, Wentao Wang, Xiuzhen Ding, Hui Zhang, Cheng Li · 2023 · Journal of the Science of Food and Agriculture
26. Starch from Biomass – Sources, Extraction, and Application
    Amir Abdelaziz, Djalal Trache, Sahnoun Nassima, Tarchoune A. Fouzi · 2024
27. Processing properties of corn flour and quality of fresh wet corn–wheat noodles: Comparison of ultrasonic-assisted nixtamalization wet milling with traditional milling methods
    Yanfei Mu, Jiannan Yan, Jiale Gao, Fangxiao Xing, Qianqian Gu, Chengbin Zhao, Jingsheng Liu · 2025 · LWT
28. The endosperm microstructure, physical, thermal properties and specific milling energy of spelt (Triticum aestivum ssp. spelta) grain and flour
    Małgorzata Warechowska, Andrzej Anders, Józef Warechowski, Mirosław Bramowicz, Agnieszka Markowska-Mendik, Wojciech Rejmer, Józef Tyburski, Sławomir Kulesza · 2023 · Scientific Reports
29. Effects of the extrusion process on the physical properties of micro pellets and the growth performance of juvenile Nile tilapia
    Cláudia Maiza Fernandes Epifânio, Francisco de Matos Dantas, Flávio Augusto Leão da Fonseca, Giovani Sampaio Gonçalves, Elisabete Maria Macedo Viegas, Lígia Uribe Gonçalves · 2024 · Animal Feed Science and Technology
30. Impact of flour particle size and origin on the bread structure and the postprandial glycemic, insulinemic and appetite responses in healthy adults
    Maria-Christina Kanata, Amalia E. Yanni, Chrysi C. Koliaki, Ioanna A. Anastasiou, Nikolaos Tentolouris, Vaios Τ. Karathanos · 2025 · Food & Function
31. Starch, Treatment, and Modification
    Shujun Wang, Fei Ren, Jinwei Wang · 2020 · Kirk-Othmer Encyclopedia of Chemical Technology
32. Expanding the Application of Potato Starch in Diverse Food Products by Modifying Its Water Absorption, Swelling, and Solubility Through Pregelatinization–Cold Plasma Treatments
    Ali Taghavi, Azadeh Ranjbar Nedamani, Ali Motevali, Jafar Hashemi · 2025 · Journal of Food Biochemistry
33. Simultaneous saccharification and fermentation of native rye, wheat and triticale starch
    Ewelina Strąk, Maria Balcerek, Katarzyna Pielech‐Przybylska, Dorota Żyżelewicz · 2020 · Journal of the Science of Food and Agriculture
34. Effect of Ultrasound and Chemical Cross-Linking on the Structural and Physicochemical Properties of Malanga (Colocasia esculenta) Starch
    Ana Sofía Martínez-Cigarroa, G.C. Rodrı́guez-Jimenes, Alejandro Aparicio‐Saguilán, Violeta Carpintero‐Tepole, Miguel Ángel García-Alvarado, Ceferino Carrera, Gerardo F. Barbero, Mercedes Vázquez-Espinosa, Lucio Abel Vázquez‐León · 2025 · Foods
35. Beyond the Granule: Different Types of Modification of Starch and Their Impacts
    M. Mohyuddin, Gaurang K. Rami, Jabali J. Vora · 2025 · Starch - Stärke
36. The Study of Some Particle Size Distribution of Teff [Eragrostis teff (Zucc.) Trotter] Grain Cultivars and Its Flour
    Gashaw Abebaw · 2020 · Journal of Food and Nutrition Sciences
37. Headspace volatiles profiles of different spring varieties and a wild relative of wheat flour
    Deepa Agarwal, William MacNaughtan, Chujiao Liu, Julie King, Tim J. Foster · 2024 · Food & Function
38. CHARACTERIZATION OF FLOUR, STARCH AND PROTEIN FROM WHITE AND BLACK ADLAY CULTIVARS
    Mayoonkarn Dechkunchorn, Masubon Thongngam · 2016
39. Study of grinding mechanisms of yellow pea grains: influence of roller mill settings on powder characteristics
    Laurène Koëgel, Reine Barbar, Réau Adrien, Cuq Bernard · 2025 · LWT
40. Insights into cell wall integrity-mediated modulation of starch digestion in processed oat endosperm: From structural barriers to enzymatic accessibility
    Wenjuan Feng, Xiao Zhou, Bo Pan, Tao Zhang, Zhengyu Jin, Ming Miao · 2025 · Journal of Cereal Science
41. Millet Grain Processing: Composition, Nutritional Qualities, and Potential Health Benefits
    Prem Narayan Mishra, K. S. V. S. S. Kumar, Swayamdeep S. Shinde, Vishal, Roji Waghmare · 2026 · Springer eBooks
42. Perspective Chapter: Biaxial Extensional Viscosity in Wheat Doughs – Effect of the Use of Xylanases
    Alán Pavlovich‐Abril · 2023 · IntechOpen eBooks
43. Yield and Technological Quality of Pirarucu Trimming Surimi According to the Number of Washing Cycles, Rice Flour Content, and Cooking Temperature
    Gabriella Leite Magalhães, Manoel Soares Soares Júnior, Márcio Caliari, Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico · 2023 · Foods
44. Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of bread
    Lauriane Mietton, Jennifer Mata-Orozco, Stéphane Guézenec, Thérèse Marlin, Marie‐Françoise Samson, Elodie Canaguier, Teddy Godet, Valérie Nolleau, Diego Segond, Denis Cassan et al. · 2023 · Food Microbiology
45. Physical modification of starch
    James N. BeMiller · 2024 · Elsevier eBooks
46. Processing of pigmented grains and its effect on their functionality
    Aduonuo Ziephru, Jyoti Singh, Prasad Rasane, Sawinder Kaur · 2024 · Elsevier eBooks
47. Effect of Three Different Roller Milling Techniques on the Milling Properties and Baking Quality of Wheat Flour With Varying Protein Content
    Snehasis Chakraborty, Hemanth Bommina, Manoj Kumar Pulivarthi, Kaliramesh Siliveru · 2025 · Journal of Food Process Engineering
48. Innovation in Nixtamalization by Extrusion Using the Wet Process
    Carlos Martín Enríquez‐Castro, Brenda Contreras‐Jiménez, Eduardo Morales‐Sánchez · 2024 · Agricultural sciences.
49. Multivariate analysis to select chemical compounds and rheological parameters as predictors of bread quality: interaction of wheat genotype and particle size of fine bran
    Ofelia Rouzaud‐Sández, Alán Pavlovich‐Abril, María Guadalupe Salazar‐García, Rosario Maribel Robles-Sánchez, Reyna Luz Vidal‐Quintanar · 2021 · Journal of Food Science and Technology
50. Optimization of ultrasound-assisted dehulling for quinoa and comparison with conventional methods: Dehulling performance and physicochemical characterization
    Hongbin Bai, Yingsi Wu, Fei Liu, Dezheng Xuan, Xuan Zhao, Wenxue Dong, Xiang Kong, Anbin Zhang · 2026 · Innovative Food Science & Emerging Technologies
51. Improving Antioxidants and Physicochemical Properties of Wild Rice Noodles by Fortification With Carrot Powder
    Beverly Cheruto Too, Daniel Zogona, Daniela D. Herrera‐Balandrano, Trust Beta · 2026 · Cereal Chemistry
52. The food matrix as a confounder in diet‒microbiome studies: methodological challenges and research gaps
    Erin N. O’Sullivan, Olivia R Solano, Julia S. Oliveira, Abigail J. Johnson, Sushil Dhital, Prasanth K.S. Pillai, Fernanda Dias, Job Ubbink, Annie Lin, Levi M. Teigen · 2026 · Gut Microbes Reports
53. Characteristics of Giant Embryo Rice and Research Prospect of Its Processing and Utilization
    Bo Peng, Xia-Yu Tian, Kun He, Kun Xu, Juan Peng, Zi-Yue Liu, Xiaorui Ma, Yanfang Sun, Xiaohua Song, Lulu He et al. · 2019 · Journal of Plant Studies
54. Effect of water feed rate and temperature on physicochemical and viscosity properties of fresh extruded rice-shaped kernels (FER) containing naked oat, rice and defatted flaxseed flour
    Xiaodong Wang, Zhenyuan Liua, Xihong Li, Jianxin Song, Lan Chen, Yueming Li · 2021 · Food Science and Technology Research
55. El Tef: cultivo de interés en el desarrollo de alimentos: estudio de sus características y potencial industrial
    Workineh Abebe Zeleke · 2015
56. Nutritional, sensory and health-promoting properties of provitamin A-biofortified maize stiff porridges and extruded snacks.
    Daniso Beswa · 2015 · ResearchSpace (University of KwaZulu-Natal)
57. Characterisation of starch from malting barley grown in South Africa
    Sandra Balet · 2016 · SUNScholar (Stellenbosch University)
58. Enzymatic digestibility and hydration properties of submicron-scale rice flour
    M.S. Hossen, Itaru Sotome, Kazuko Nanayama, T. Sasaki, Hiroshi Okadome · 2018 · Acta Horticulturae
59. Quality characteristics of snacks produced from nixtamalized corn flours of new drought-tolerant yellow corn hybrids
    Attia A. Yaseen, Ahmed Hussein, R. M. Esmail, Ayman A. Mohammad · 2020 · Foods and raw materials
60. Effects of particle size on determination of the contents of grain and legume dietary fibre and resistant starch
    Blaž Ferjančič, Mojca Korošec, Saša Piskernik, Jasna Bertoncelj · 2023 · Acta agriculturae Slovenica
61. Identification of functional and morphological properties of hanjeli (Coix lacryma-jobi L.) flour of three Indonesian local cultivars
    Riyanti Ekafitri, Nur Kartika Indah Mayasti, Ashri Indriati, Dayu Dian Perwatasari · 2024 · AIP conference proceedings
62. Ultrasonic-Assisted Alkaline Extraction of Starch from Solid Sago Pith Waste
    Norhasnan Sahari, Akmal Aizuddin Zulkifli, Sabariah Kamarudin, Masita Mohammad, Halim Razali, Nurleyna Yunus, Norzita Yacob, Nilofar Asim · 2025 · Current Nanoscience
63. Mechanical, Powder Flow, Pasting and Morphological Properties of Indian Teff Grains and Flour as Influenced by Induced Moisture
    Aditi Sharma, Navdeep Jindal, Sukhcharn Singh · 2025 · Food Biophysics
64. Pasting and Gel Behavior of Durum Wheat Derivatives
    Diogo Salvati, Laura Moreno, Juan Manuel Antolín Rodríguez, Manuel Gómez · 2025 · Gels
65. Shelf-life stability of formulated edible spoons made from the blends of wheat (Triticum aestivum), rice (Oryza sativa), & millet (Pennisetum glaucum) flours
    Mbaeyi-Nwaoha Ifeoma Elizabeth, Nfiaji Ezinne Mary, Helen Onyeaka · 2025 · Food and Humanity
66. 고속원심분쇄기의 제분 조건을 달리하여 제조한 통밀가루의 쿠키 제조 적성 비교
    은지 이, 정한 문, 보미 김, 윤서 김, 재하 안, Meera Kweon · 2025 · 한국식품조리과학회지
67. Influence of variety and processing methods on the sensory characteristics and consumer acceptance of stiff porridge prepared from sorghum (Sorghum bicolor L. Moench)
    Stella C Mlewa, Vincent Mlotha, Moses Maliro, Agnes Mbachi Mwangwela · 2026 · Frontiers in Sustainable Food Systems
68. Insights into how milling methods affect the quality performance of proso millet dumplings: a perspective from starch hierarchical structure and technological properties
    Guanghui Wu, Danan Meng, Xudong Liu, Song Zhang, Taotao Bi, Hongwei Wang · 2026 · LWT
69. Effet des pratiques de la filière boulangerie sur l'acide férulique et sa transformation
    Sonia Boudaoud · 2020
70. Characterization and valorization of durum wheat clear flour in a blending study for fresh pasta-making
    Olfa Daaloul Bouacha, Jilani Balai, Radhouane Redissi, Sihem Bellagha · 2026 · Discover Food
71. Optimization of Process Parameters for Atmospheric Plasma‐Sprayed Alumina Coatings Using Orthogonal Experimental Design
    Jiajia Liu, Xinchao Wang, Xiaoli Bai · 2026 · Advanced Engineering Materials
72. Microstructure-informed stage characterization of wheat endosperm refinement during shear comminution
    Xiaoling Tian, Jingyi Zhang, Xiaoxi Wang, Jian Zhang, Mengqin Li, Yan Ma · 2026 · Current Research in Food Science
73. Role of iterative cooling and moisture on physicochemical properties of coix starch during multi-pass disc-milling
    Kanchan A Jane, Dipak A. Nikam, Nazma Inamdar, Nandkishor Ramdas Kotagale · 2026 · Food and Bioproducts Processing
74. Integrated impact of wheat classes, particle size, and fermentation time on the quality of whole wheat sourdough bread from stone milled flour
    Md Ahmadul Islam, Jiajia Rao, Shahidul Islam · 2026 · LWT
75. Revealing the structure and property relationships of agricultural product powders subjected to circulating mill grinding drying
    Jun Zhang, MA Fan-wen, Wei-Peng Zhang, 贾平, Weiqiao Lv, Hong‐Wei Xiao · 2026 · Innovative Food Science & Emerging Technologies
76. Production-related variation in wheat flour affects mixing and starch-pasting behaviour
    Narges Samanian, Abdullayeva Feruza Boboxonovna, Gulnoza Djakhangirova, Rakhmonov Kakhramon, Khodjiev Shukhrat, Акбаров Мансур Мухтарович, B.T. Rzayev, Bekzod Khakimov, Suvankul Ravshanov · 2026 · Applied Food Research