209 related articles for article (PubMed ID: 12452656)
1. Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin.
Arvisenet G; Voilley A; Cayot N
J Agric Food Chem; 2002 Dec; 50(25):7345-9. PubMed ID: 12452656
[TBL] [Abstract][Full Text] [Related]
2. Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices.
Arvisenet G; Le Bail P; Voilley A; Cayot N
J Agric Food Chem; 2002 Nov; 50(24):7088-93. PubMed ID: 12428964
[TBL] [Abstract][Full Text] [Related]
3. Influence of the structure of cornstarch dispersions on kinetics of aroma release.
Lafarge C; Bard MH; Breuvart A; Doublier JL; Cayot N
J Food Sci; 2008 Mar; 73(2):S104-9. PubMed ID: 18298746
[TBL] [Abstract][Full Text] [Related]
4. Release of isoamyl acetate from starch pastes of various structures: thermodynamic and kinetic parameters.
Cayot N; Pretot F; Doublier JL; Meunier JM; Guichard E
J Agric Food Chem; 2004 Aug; 52(17):5436-42. PubMed ID: 15315382
[TBL] [Abstract][Full Text] [Related]
5. Internal structure and physicochemical properties of corn starches as revealed by chemical surface gelatinization.
Kuakpetoon D; Wang YJ
Carbohydr Res; 2007 Nov; 342(15):2253-63. PubMed ID: 17610854
[TBL] [Abstract][Full Text] [Related]
6. Modification of granular corn starch with 4-alpha-glucanotransferase from Thermotoga maritima: effects on structural and physical properties.
Oh EJ; Choi SJ; Lee SJ; Kim CH; Moon TW
J Food Sci; 2008 Apr; 73(3):C158-66. PubMed ID: 18387093
[TBL] [Abstract][Full Text] [Related]
7. Structural characteristics and physicochemical properties of oxidized corn starches varying in amylose content.
Kuakpetoon D; Wang YJ
Carbohydr Res; 2006 Aug; 341(11):1896-915. PubMed ID: 16690041
[TBL] [Abstract][Full Text] [Related]
8. Structural features and thermal property of propionylated starches with different amylose/amylopectin ratio.
Zhu J; Zhang S; Zhang B; Qiao D; Pu H; Liu S; Li L
Int J Biol Macromol; 2017 Apr; 97():123-130. PubMed ID: 28082220
[TBL] [Abstract][Full Text] [Related]
9. A comparative study of annealing of waxy, normal and high-amylose maize starches: the role of amylose molecules.
Wang S; Wang J; Yu J; Wang S
Food Chem; 2014 Dec; 164():332-8. PubMed ID: 24996342
[TBL] [Abstract][Full Text] [Related]
10. Dosage effects of Waxy gene on the structures and properties of corn starch.
Yangcheng H; Blanco M; Gardner C; Li X; Jane JL
Carbohydr Polym; 2016 Sep; 149():282-8. PubMed ID: 27261752
[TBL] [Abstract][Full Text] [Related]
11. Two-dimensional macromolecular distributions reveal detailed architectural features in high-amylose starches.
Vilaplana F; Meng D; Hasjim J; Gilbert RG
Carbohydr Polym; 2014 Nov; 113():539-51. PubMed ID: 25256517
[TBL] [Abstract][Full Text] [Related]
12. Starch flavor: apparent discrimination between amylopectin and amylose by rats.
Ramirez I
Physiol Behav; 1991 Dec; 50(6):1181-6. PubMed ID: 1798773
[TBL] [Abstract][Full Text] [Related]
13. Extrusion of Rice, Bean and Corn Starches: Extrudate Structure and Molecular Changes in Amylose and Amylopectin.
Vanier NL; Vamadevan V; Bruni GP; Ferreira CD; Pinto VZ; Seetharaman K; Zavareze ED; Elias MC; Berrios JJ
J Food Sci; 2016 Dec; 81(12):E2932-E2938. PubMed ID: 27792845
[TBL] [Abstract][Full Text] [Related]
14. Analysis of thermal pasting profile in corn starch rich in amylose and amylopectin: Physicochemical transformations, part II.
Rincón-Londoño N; Millan-Malo B; Rodríguez-García ME
Int J Biol Macromol; 2016 Aug; 89():43-53. PubMed ID: 27107957
[TBL] [Abstract][Full Text] [Related]
15. Pressure-temperature phase diagrams of maize starches with different amylose contents.
Buckow R; Jankowiak L; Knorr D; Versteeg C
J Agric Food Chem; 2009 Dec; 57(24):11510-6. PubMed ID: 19916500
[TBL] [Abstract][Full Text] [Related]
16. Structural properties of propionylated starch-based nanocomposites containing different amylose contents.
Zhu J; Zhang S; Pu H; Chen X; Zou SY; Li L; Wang Q
Int J Biol Macromol; 2020 Apr; 149():532-540. PubMed ID: 32004606
[TBL] [Abstract][Full Text] [Related]
17. Characterization of internal structure of maize starch without amylose and amylopectin separation.
Zhu F; Bertoft E; Seetharaman K
Carbohydr Polym; 2013 Sep; 97(2):475-81. PubMed ID: 23911473
[TBL] [Abstract][Full Text] [Related]
18. Damaged starch characterisation by ultracentrifugation.
Tester RF; Patel T; Harding SE
Carbohydr Res; 2006 Jan; 341(1):130-7. PubMed ID: 16297891
[TBL] [Abstract][Full Text] [Related]
19. Effect of starch microstructure on microwave-assisted esterification.
Lu K; Zhu J; Bao X; Liu H; Yu L; Chen L
Int J Biol Macromol; 2020 Dec; 164():2550-2557. PubMed ID: 32798547
[TBL] [Abstract][Full Text] [Related]
20. Effect of persimmon tannin on the physicochemical properties of maize starch with different amylose/amylopectin ratios.
Du J; Yao F; Zhang M; Khalifa I; Li K; Li C
Int J Biol Macromol; 2019 Jul; 132():1193-1199. PubMed ID: 30974137
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
