359 related articles for article (PubMed ID: 23265485)
1. Characterization of modified high-amylose maize starch-α-naphthol complexes and their influence on rheological properties of wheat starch.
Zhu F; Wang YJ
Food Chem; 2013 May; 138(1):256-62. PubMed ID: 23265485
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starch.
Tapanapunnitikul O; Chaiseri S; Peterson DG; Thompson DB
J Agric Food Chem; 2008 Jan; 56(1):220-6. PubMed ID: 18069783
[TBL] [Abstract][Full Text] [Related]
4. Assessment of the influence of amylose-LPC complexation on the extent of wheat starch digestibility by size-exclusion chromatography.
Ahmadi-Abhari S; Woortman AJ; Hamer RJ; Loos K
Food Chem; 2013 Dec; 141(4):4318-23. PubMed ID: 23993621
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Studies of the retrogradation process for various starch gels using Raman spectroscopy.
Fechner PM; Wartewig S; Kleinebudde P; Neubert RH
Carbohydr Res; 2005 Nov; 340(16):2563-8. PubMed ID: 16168973
[TBL] [Abstract][Full Text] [Related]
7. Starch-based coatings for colon-specific drug delivery. Part I: the influence of heat treatment on the physico-chemical properties of high amylose maize starches.
Cristina Freire A; Fertig CC; Podczeck F; Veiga F; Sousa J
Eur J Pharm Biopharm; 2009 Aug; 72(3):574-86. PubMed ID: 19233267
[TBL] [Abstract][Full Text] [Related]
8. Structural and molecular basis of starch viscosity in hexaploid wheat.
Ral JP; Cavanagh CR; Larroque O; Regina A; Morell MK
J Agric Food Chem; 2008 Jun; 56(11):4188-97. PubMed ID: 18459791
[TBL] [Abstract][Full Text] [Related]
9. Preparation of acetylated waxy, normal, and high-amylose maize starches with intermediate degrees of substitution in aqueous solution and their properties.
Luo ZG; Shi YC
J Agric Food Chem; 2012 Sep; 60(37):9468-75. PubMed ID: 22946555
[TBL] [Abstract][Full Text] [Related]
10. Effect of defatting on acid hydrolysis rate of maize starch with different amylose contents.
Wei B; Hu X; Zhang B; Li H; Xu X; Jin Z; Tian Y
Int J Biol Macromol; 2013 Nov; 62():652-6. PubMed ID: 24125833
[TBL] [Abstract][Full Text] [Related]
11. Structural characterization of complexes prepared with glycerol monoestearate and maize starches with different amylose contents.
Garcia MC; Pereira-da-Silva MA; Taboga S; Franco CM
Carbohydr Polym; 2016 Sep; 148():371-9. PubMed ID: 27185151
[TBL] [Abstract][Full Text] [Related]
12. Influence of storage conditions on the structure, thermal behavior, and formation of enzyme-resistant starch in extruded starches.
Chanvrier H; Uthayakumaran S; Appelqvist IA; Gidley MJ; Gilbert EP; López-Rubio A
J Agric Food Chem; 2007 Nov; 55(24):9883-90. PubMed ID: 17960881
[TBL] [Abstract][Full Text] [Related]
13. Mechanism and enzymatic contribution to in vitro test method of digestion for maize starches differing in amylose content.
Brewer LR; Cai L; Shi YC
J Agric Food Chem; 2012 May; 60(17):4379-87. PubMed ID: 22480190
[TBL] [Abstract][Full Text] [Related]
14. Annealing of normal and mutant wheat starches. LM, SEM, DSC, and SAXS studies.
Kiseleva VI; Krivandin AV; Fornal J; Błaszczak W; Jeliński T; Yuryev VP
Carbohydr Res; 2005 Jan; 340(1):75-83. PubMed ID: 15620669
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model system.
Yeo L; Thompson DB; Peterson DG
Food Chem; 2016 May; 199():393-400. PubMed ID: 26775987
[TBL] [Abstract][Full Text] [Related]
17. Structural parameters of amylopectin clusters and semi-crystalline growth rings in wheat starches with different amylose content.
Yuryev VP; Krivandin AV; Kiseleva VI; Wasserman LA; Genkina NK; Fornal J; Blaszczak W; Schiraldi A
Carbohydr Res; 2004 Nov; 339(16):2683-91. PubMed ID: 15519327
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Effect of amylopectin on the rheological properties of aqueous dispersions of starch-sodium palmitate complexes.
Byars JA; Fanta GF; Kenar JA
Carbohydr Polym; 2013 Jun; 95(1):171-6. PubMed ID: 23618255
[TBL] [Abstract][Full Text] [Related]
20. Preparation and characterization of gelatinized granular starches from aqueous ethanol treatments.
Zhang B; Dhital S; Haque E; Gidley MJ
Carbohydr Polym; 2012 Nov; 90(4):1587-94. PubMed ID: 22944420
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
