616 related articles for article (PubMed ID: 24053839)
1. Effect of granular characteristics on pasting properties of starch blends.
Lin JH; Kao WT; Tsai YC; Chang YH
Carbohydr Polym; 2013 Nov; 98(2):1553-60. PubMed ID: 24053839
[TBL] [Abstract][Full Text] [Related]
2. Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress.
Sánchez T; Dufour D; Moreno IX; Ceballos H
J Agric Food Chem; 2010 Apr; 58(8):5093-9. PubMed ID: 20356303
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Quantification of total iodine in intact granular starches of different botanical origin exposed to iodine vapor at various water activities.
Manion B; Ye M; Holbein BE; Seetharaman K
Carbohydr Res; 2011 Nov; 346(15):2482-90. PubMed ID: 21962455
[TBL] [Abstract][Full Text] [Related]
5. Determination of the maximum water solubility of eight native starches and the solubility of their acidic-methanol and -ethanol modified analogues.
Mukerjea R; Slocum G; Robyt JF
Carbohydr Res; 2007 Jan; 342(1):103-10. PubMed ID: 17112491
[TBL] [Abstract][Full Text] [Related]
6. Impact of annealing on the hierarchical structure and physicochemical properties of waxy starches of different botanical origins.
Samarakoon ERJ; Waduge R; Liu Q; Shahidi F; Banoub JH
Food Chem; 2020 Jan; 303():125344. PubMed ID: 31446363
[TBL] [Abstract][Full Text] [Related]
7. Thermal and pasting properties and digestibility of blends of potato and rice starches differing in amylose content.
Ma M; Liu Y; Chen X; Brennan C; Xu X; Sui Z; Corke H
Int J Biol Macromol; 2020 Dec; 165(Pt A):321-332. PubMed ID: 32980408
[TBL] [Abstract][Full Text] [Related]
8. Recrystallization characteristics of high hydrostatic pressure gelatinized normal and waxy corn starch.
Li W; Tian X; Wang P; Saleh AS; Luo Q; Zheng J; Ouyang S; Zhang G
Int J Biol Macromol; 2016 Feb; 83():171-7. PubMed ID: 26642841
[TBL] [Abstract][Full Text] [Related]
9. Effect of combination of dry heating and glucose addition on pasting and gelling behavior of starches.
Lee SJ; Zhang C; Lim ST; Park EY
Int J Biol Macromol; 2021 Jul; 183():1302-1308. PubMed ID: 34000317
[TBL] [Abstract][Full Text] [Related]
10. Comparison of waxy and normal potato starch remaining granules after chemical surface gelatinization: pasting behavior and surface morphology.
Huang J; Chen Z; Xu Y; Li H; Liu S; Yang D; Schols HA
Carbohydr Polym; 2014 Feb; 102():1001-7. PubMed ID: 24507375
[TBL] [Abstract][Full Text] [Related]
11. Insights into the multiscale structure and pasting properties of ball-milled waxy maize and waxy rice starches.
Liu C; Jiang Y; Liu J; Li K; Li J
Int J Biol Macromol; 2021 Jan; 168():205-214. PubMed ID: 33309666
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Physicochemical Properties of Starch Isolated from Bracken (Pteridium aquilinim) Rhizome.
Yu X; Wang J; Zhang J; Wang L; Wang Z; Xiong F
J Food Sci; 2015 Dec; 80(12):C2717-24. PubMed ID: 26551243
[TBL] [Abstract][Full Text] [Related]
14. Changes in physicochemical properties of waxy corn starches at different stages of harvesting.
Ketthaisong D; Suriharn B; Tangwongchai R; Lertrat K
Carbohydr Polym; 2013 Oct; 98(1):241-8. PubMed ID: 23987341
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Effect of single and dual heat-moisture treatments on properties of rice, cassava, and pinhao starches.
Klein B; Pinto VZ; Vanier NL; Zavareze Eda R; Colussi R; do Evangelho JA; Gutkoski LC; Dias AR
Carbohydr Polym; 2013 Nov; 98(2):1578-84. PubMed ID: 24053843
[TBL] [Abstract][Full Text] [Related]
17. Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range.
Heyman B; Depypere F; Van der Meeren P; Dewettinck K
Carbohydr Polym; 2013 Jul; 96(2):560-7. PubMed ID: 23768601
[TBL] [Abstract][Full Text] [Related]
18. Sensory properties determined by starch type in white sauces: effects of freeze/thaw and hydrocolloid addition.
Arocas A; Sanz T; Salvador A; Varela P; Fiszman SM
J Food Sci; 2010 Mar; 75(2):S132-40. PubMed ID: 20492259
[TBL] [Abstract][Full Text] [Related]
19. Molecular degradation rate of rice and corn starches during acid-methanol treatment and its relation to the molecular structure of starch.
Lin JH; Chang YH
J Agric Food Chem; 2006 Aug; 54(16):5880-6. PubMed ID: 16881690
[TBL] [Abstract][Full Text] [Related]
20. Functional properties of corn, banana and potato starch blends.
Bello-Pérez LA; Meza-León K; Contreras-Ramos S; Paredes-López O
Acta Cient Venez; 2001; 52(1):62-7. PubMed ID: 11510430
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]