531 related articles for article (PubMed ID: 17995828)
1. Effects of phosphorus contents on the gelatinization and retrogradation of potato starch.
Karim AA; Toon LC; Lee VP; Ong WY; Fazilah A; Noda T
J Food Sci; 2007 Mar; 72(2):C132-8. PubMed ID: 17995828
[TBL] [Abstract][Full Text] [Related]
2. Crystallinity, thermal and pasting properties of starches from different potato cultivars grown in Brazil.
Dos Santos TP; Leonel M; Garcia ÉL; do Carmo EL; Franco CM
Int J Biol Macromol; 2016 Jan; 82():144-9. PubMed ID: 26562550
[TBL] [Abstract][Full Text] [Related]
3. Physico-chemical properties of starches isolated from potato cultivars grown in soils with different phosphorus availability.
Leonel M; Carmo EL; Fernandes AM; Franco CM; Soratto RP
J Sci Food Agric; 2016 Apr; 96(6):1900-5. PubMed ID: 26058732
[TBL] [Abstract][Full Text] [Related]
4. Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment.
Sun Q; Han Z; Wang L; Xiong L
Food Chem; 2014 Feb; 145():756-64. PubMed ID: 24128541
[TBL] [Abstract][Full Text] [Related]
5. Relationship among gelatinization, retrogradation behavior, and impedance characteristics of potato starch.
Liu W; Zhao R; Liu Q; Zhang L; Li Q; Hu X; Hu H
Int J Biol Macromol; 2023 Feb; 227():354-364. PubMed ID: 36502946
[TBL] [Abstract][Full Text] [Related]
6. Effects of potassium fertilization on potato starch physicochemical properties.
Zhang W; Liu X; Wang Q; Zhang H; Li M; Song B; Zhao Z
Int J Biol Macromol; 2018 Oct; 117():467-472. PubMed ID: 29791875
[TBL] [Abstract][Full Text] [Related]
7. Effect of amylose content on physical and mechanical properties of potato-starch-based edible films.
Talja RA; Peura M; Serimaa R; Jouppila K
Biomacromolecules; 2008 Feb; 9(2):658-63. PubMed ID: 18166015
[TBL] [Abstract][Full Text] [Related]
8. Regulatory effect of porcine plasma protein hydrolysates on pasting and gelatinization action of corn starch.
Kong B; Niu H; Sun F; Han J; Liu Q
Int J Biol Macromol; 2016 Jan; 82():637-44. PubMed ID: 26467491
[TBL] [Abstract][Full Text] [Related]
9. Characterization of starches obtained from several native potato varieties grown in Cusco (Peru).
Martínez P; Vilcarromero D; Pozo D; Peña F; Manuel Cervantes-Uc J; Uribe-Calderon J; Velezmoro C
J Food Sci; 2021 Mar; 86(3):907-914. PubMed ID: 33624319
[TBL] [Abstract][Full Text] [Related]
10. Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white sweet potato cultivars.
Osundahunsi OF; Fagbemi TN; Kesselman E; Shimoni E
J Agric Food Chem; 2003 Apr; 51(8):2232-6. PubMed ID: 12670162
[TBL] [Abstract][Full Text] [Related]
11. Influence of amylose on the pasting and gel texture properties of chestnut starch during thermal processing.
Zhang Y; Li G; Wu Y; Yang Z; Ouyang J
Food Chem; 2019 Oct; 294():378-383. PubMed ID: 31126477
[TBL] [Abstract][Full Text] [Related]
12. Properties of starch from potatoes differing in glycemic index.
Lin Ek K; Wang S; Brand-Miller J; Copeland L
Food Funct; 2014 Oct; 5(10):2509-15. PubMed ID: 25124366
[TBL] [Abstract][Full Text] [Related]
13. Short- and long-term retrogradation of potato starches with varying amylose content.
Dobosz A; Sikora M; Krystyjan M; Tomasik P; Lach R; Borczak B; Berski W; Lukasiewicz M
J Sci Food Agric; 2019 Mar; 99(5):2393-2403. PubMed ID: 30357842
[TBL] [Abstract][Full Text] [Related]
14. Thermal and rheological properties of breadfruit starch.
Wang X; Chen L; Li X; Xie F; Liu H; Yu L
J Food Sci; 2011; 76(1):E55-61. PubMed ID: 21535676
[TBL] [Abstract][Full Text] [Related]
15. Insight on the changes of cassava and potato starch granules during gelatinization.
Han H; Hou J; Yang N; Zhang Y; Chen H; Zhang Z; Shen Y; Huang S; Guo S
Int J Biol Macromol; 2019 Apr; 126():37-43. PubMed ID: 30584939
[TBL] [Abstract][Full Text] [Related]
16. Potato starch oxidation induced by sodium hypochlorite and its effect on functional properties and digestibility.
Zhou F; Liu Q; Zhang H; Chen Q; Kong B
Int J Biol Macromol; 2016 Mar; 84():410-7. PubMed ID: 26712699
[TBL] [Abstract][Full Text] [Related]
17. Effects of proanthocyanidins on the pasting, rheological and retrogradation properties of potato starch.
Gao L; Zhang C; Chen J; Liu C; Dai T; Chen M; Li T
J Sci Food Agric; 2021 Aug; 101(11):4760-4767. PubMed ID: 33502770
[TBL] [Abstract][Full Text] [Related]
18. Physical and structural properties of potato starch modified by dielectric treatment with different moisture content.
Xia T; Gou M; Zhang G; Li W; Jiang H
Int J Biol Macromol; 2018 Oct; 118(Pt B):1455-1462. PubMed ID: 30170362
[TBL] [Abstract][Full Text] [Related]
19. Amylose-lipid complexes as controlled lipid release agents during starch gelatinization and pasting.
Gelders GG; Goesaert H; Delcour JA
J Agric Food Chem; 2006 Feb; 54(4):1493-9. PubMed ID: 16478279
[TBL] [Abstract][Full Text] [Related]
20. Comparison of physicochemical properties of oca (Oxalis tuberosa), potato, and maize starches.
Zhu F; Cui R
Int J Biol Macromol; 2020 Apr; 148():601-607. PubMed ID: 31917209
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]