Modelling of Rheological Behaviour in Starch–Lipid Systems

Effects of lipids on the quality of commercial frozen ready pasta meals

“…In literature there are few papers that have studied the interactions between starch and lipids in frozen system (Navarro, Martino, & Zaritzky, 1995;Navarro, Martino, & Zaritzky, 1996;Navarro et al, 1997) and they are limited to model systems. In one of these studies, concerning the rheological behavior of a frozen starch-system with sunflower oil, the influence of a higher unsaturation degree of the vegetable oil was showed: the mobility of the amylose chain seems to decrease in the presence of cis-isomers.…”

Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis

“…Swelling power of starch-lipid complexes was observed to vary with the origins of starch and types of lipids. Swelling power of starch decreased with the addition of monoglyceride, but increased with the addition of triglycerides (Navarro, Martino, & Zaritzky, 1996). The decreased swelling power of starch with the addition of monoglyceride can be attributed to the formation of amylose-monoglyceride complex, which was assumed to deposit as an insoluble film on the granule surface and delay the transportation of water into the granules (Eliasson & Krog, 1985).…”

Food Emulsifiers and Their Applications

“…Amylopectin potato starch produced soft shear thinning gels in the presence of GMS and calcium stearoyl lactylate (Nuesslil et al, 2000). The Power Law and the Bird-Leider models were used to determine the effects of triacylglycerol and monoacylglycerol additions to starch pastes (Navarro et al, 1996). Triacylglycerol addition had no effect on wheat starch granules, but increased swelling capacity and decreased amylose leaching in corn starch granules.…”