The mechanical properties of lotus-seed starch gels formed under different conditions, including starch milk concentration, pH value, and additions of NaCl, sugar and Tween-80 concentration were studied.

Study on physicochemical properties of micronized lotus-seed starch;

Proliferation effect of lotus-seed and lotus-seed starch on bifidobacterium

The in vitro digestibility of lotus-seed starch and lotus-seed starch edible film were studied by an in vitro method simulating human intestinal system.

This study covered the change of the mechanical properties of the starch gel due to the addition of saccha-rides, inorganic salts, acids or bases and monoglyceride before the starch gel was formed.

The aim of this work was to investigate the starch gel texture that influenced the mechanical or rheological sense of taste of the starch gel foods.

PHYSICO-CHEMICAL CHARACTERISTICS OFCYPERUS GELATIN STARCH;

The corn gelatin starch prepared in pilot plant scale was used to substitute gelatinas a stabilizer in ice cream and fermented milk drink and as a gelatinizer in fruit jelly.

Studies on the novel drug carrier--starch microgel;