206 related articles for article (PubMed ID: 22318856)
1. Influence of acid hydrolysis on thermal and rheological properties of amaranth starches varying in amylose content.
Kong X; Kasapis S; Bao J; Corke H
J Sci Food Agric; 2012 Jun; 92(8):1800-7. PubMed ID: 22318856
[TBL] [Abstract][Full Text] [Related]
2. Oxidized and acid thinned starch derivatives of hybrid maize: functional characteristics, wide-angle X-ray diffractometry and thermal properties.
Lawal OS; Adebowale KO; Ogunsanwo BM; Barba LL; Ilo NS
Int J Biol Macromol; 2005 Mar; 35(1-2):71-9. PubMed ID: 15769518
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Potential of Amaranthus cruentus BRS Alegria in the production of flour, starch and protein concentrate: chemical, thermal and rheological characterization.
Tapia-Blácido DR; Sobral PJ; Menegalli FC
J Sci Food Agric; 2010 May; 90(7):1185-93. PubMed ID: 20394000
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Structure function relationships of transgenic starches with engineered phosphate substitution and starch branching.
Blennow A; Wischmann B; Houborg K; Ahmt T; Jørgensen K; Engelsen SB; Bandsholm O; Poulsen P
Int J Biol Macromol; 2005 Aug; 36(3):159-68. PubMed ID: 16024070
[TBL] [Abstract][Full Text] [Related]
7. Ordered structure and thermal property of acid-modified high-amylose rice starch.
Man J; Qin F; Zhu L; Shi YC; Gu M; Liu Q; Wei C
Food Chem; 2012 Oct; 134(4):2242-8. PubMed ID: 23442680
[TBL] [Abstract][Full Text] [Related]
8. Effects of oligosaccharides on phase transition temperatures and rheological characteristics of waxy rice starch dispersion.
Lai P; Shiau CJ; Wang CC
J Sci Food Agric; 2012 May; 92(7):1389-94. PubMed ID: 22083791
[TBL] [Abstract][Full Text] [Related]
9. Structural properties of hydrolyzed high-amylose rice starch by α-amylase from Bacillus licheniformis.
Qin F; Man J; Xu B; Hu M; Gu M; Liu Q; Wei C
J Agric Food Chem; 2011 Dec; 59(23):12667-73. PubMed ID: 22059442
[TBL] [Abstract][Full Text] [Related]
10. Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume, and tuber starches.
Hoover R; Vasanthan T
Carbohydr Res; 1994 Jan; 252():33-53. PubMed ID: 8137371
[TBL] [Abstract][Full Text] [Related]
11. Hydroxypropylated starches of varying amylose contents as sustained release matrices in tablets.
Onofre FO; Wang YJ
Int J Pharm; 2010 Jan; 385(1-2):104-12. PubMed ID: 19879935
[TBL] [Abstract][Full Text] [Related]
12. Morphological, structural, thermal, and rheological characteristics of starches separated from apples of different cultivars.
Singh N; Inouchi N; Nishinari K
J Agric Food Chem; 2005 Dec; 53(26):10193-9. PubMed ID: 16366714
[TBL] [Abstract][Full Text] [Related]
13. Effect of annealing temperature on gelatinization of rice starch suspension as studied by rheological and thermal measurements.
Tsutsui K; Katsuta K; Matoba T; Takemasa M; Nishinari K
J Agric Food Chem; 2005 Nov; 53(23):9056-63. PubMed ID: 16277402
[TBL] [Abstract][Full Text] [Related]
14. Toward underlying reasons for rice starches having low viscosity and high amylose: physiochemical and structural characteristics.
Zhang C; Zhu L; Shao K; Gu M; Liu Q
J Sci Food Agric; 2013 May; 93(7):1543-51. PubMed ID: 23238952
[TBL] [Abstract][Full Text] [Related]
15. Structures, physicochemical properties, and applications of amaranth starch.
Zhu F
Crit Rev Food Sci Nutr; 2017 Jan; 57(2):313-325. PubMed ID: 25831476
[TBL] [Abstract][Full Text] [Related]
16. Locations of hypochlorite oxidation in corn starches varying in amylose content.
Kuakpetoon D; Wang YJ
Carbohydr Res; 2008 Jan; 343(1):90-100. PubMed ID: 17950716
[TBL] [Abstract][Full Text] [Related]
17. [Evaluation of the chemical characteristics and physical and rheological properties of the starch isolated from 2 amaranth species (Amaranthus cruentus and Amaranthus hypochondriacus)].
Pérez E; Emaldi U
Acta Cient Venez; 1998; 49(1):57-61. PubMed ID: 10205917
[TBL] [Abstract][Full Text] [Related]
18. A novel starch from Pongamia pinnata seeds: Comparison of its thermal, morphological and rheological behaviour with starches from other botanical sources.
Siroha AK; Punia S; Kaur M; Sandhu KS
Int J Biol Macromol; 2020 Jan; 143():984-990. PubMed ID: 31747566
[TBL] [Abstract][Full Text] [Related]
19. Rheological properties of wheat starch influenced by amylose-lysophosphatidylcholine complexation at different gelation phases.
Ahmadi-Abhari S; Woortman AJ; Hamer RJ; Loos K
Carbohydr Polym; 2015 May; 122():197-201. PubMed ID: 25817659
[TBL] [Abstract][Full Text] [Related]
20. Role of molecular entanglements in starch fiber formation by electrospinning.
Kong L; Ziegler GR
Biomacromolecules; 2012 Aug; 13(8):2247-53. PubMed ID: 22708795
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]