174 related articles for article (PubMed ID: 24423516)
1. Effects of amino acids on the physiochemical properties of potato starch.
Cui M; Fang L; Zhou H; Yang H
Food Chem; 2014 May; 151():162-7. PubMed ID: 24423516
[TBL] [Abstract][Full Text] [Related]
2. Effects of charge-carrying amino acids on the gelatinization and retrogradation properties of potato starch.
Chen W; Zhou H; Yang H; Cui M
Food Chem; 2015 Jan; 167():180-4. PubMed ID: 25148976
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Structural and physicochemical/digestion characteristics of potato starch-amino acid complexes prepared under hydrothermal conditions.
Chen X; Luo J; Liang Z; Zhu J; Li L; Wang Q
Int J Biol Macromol; 2020 Feb; 145():1091-1098. PubMed ID: 31730976
[TBL] [Abstract][Full Text] [Related]
5. Effects of granule size on physicochemical and digestive properties of potato powder.
Hu C; Xiong Z; Xiong H; Chen L; Zhang M; Wang P; Nawaz A; Walayat N
J Sci Food Agric; 2020 Aug; 100(10):4005-4011. PubMed ID: 32337732
[TBL] [Abstract][Full Text] [Related]
6. Contribution of the net charge to the regulatory effects of amino acids and epsilon-poly(L-lysine) on the gelatinization behavior of potato starch granules.
Ito A; Hattori M; Yoshida T; Takahashi K
Biosci Biotechnol Biochem; 2006 Jan; 70(1):76-85. PubMed ID: 16428823
[TBL] [Abstract][Full Text] [Related]
7. Development of oxidised and heat-moisture treated potato starch film.
Zavareze Eda R; Pinto VZ; Klein B; El Halal SL; Elias MC; Prentice-Hernández C; Dias AR
Food Chem; 2012 May; 132(1):344-50. PubMed ID: 26434300
[TBL] [Abstract][Full Text] [Related]
8. Impact of acid hydrolysis and esterification process in rice and potato starch properties.
Martins PC; Gutkoski LC; Martins VG
Int J Biol Macromol; 2018 Dec; 120(Pt A):959-965. PubMed ID: 30171961
[TBL] [Abstract][Full Text] [Related]
9. Physicochemical properties of starches isolated from pumpkin compared with potato and corn starches.
Przetaczek-Rożnowska I
Int J Biol Macromol; 2017 Aug; 101():536-542. PubMed ID: 28322952
[TBL] [Abstract][Full Text] [Related]
10. Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel.
Chen D; Fang F; Federici E; Campanella O; Jones OG
Carbohydr Polym; 2020 Jul; 239():116247. PubMed ID: 32414456
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Effects of salts on physicochemical, microstructural and thermal properties of potato starch.
Zhou H; Wang C; Shi L; Chang T; Yang H; Cui M
Food Chem; 2014 Aug; 156():137-43. PubMed ID: 24629949
[TBL] [Abstract][Full Text] [Related]
13. Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel.
Wu M; Wang J; Hu J; Li Z; Liu R; Liu Y; Cao Y; Ge Q; Yu H
J Sci Food Agric; 2020 Jan; 100(1):258-267. PubMed ID: 31512250
[TBL] [Abstract][Full Text] [Related]
14. Synergistic effects of branching enzyme and transglucosidase on the modification of potato starch granules.
Guo L; Deng Y; Lu L; Zou F; Cui B
Int J Biol Macromol; 2019 Jun; 130():499-507. PubMed ID: 30826402
[TBL] [Abstract][Full Text] [Related]
15. Combined effect of heating temperature and content of pectin on the textural properties, rheology, and 3D printability of potato starch gel.
Wedamulla NE; Fan M; Choi YJ; Kim EK
Int J Biol Macromol; 2023 Dec; 253(Pt 5):127129. PubMed ID: 37778578
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Effects of glutenin and gliadin modified by protein-glutaminase on pasting, rheological properties and microstructure of potato starch.
Chen B; Zhang B; Li MN; Xie Y; Chen HQ
Food Chem; 2018 Jul; 253():148-155. PubMed ID: 29502815
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Altering pasting characteristics of sweet potato starches through amino acid additives.
Lockwood S; King JM; Labonte DR
J Food Sci; 2008 Jun; 73(5):C373-7. PubMed ID: 18576982
[TBL] [Abstract][Full Text] [Related]
20. Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch.
Bortnowska G; Balejko J; Schube V; Tokarczyk G; Krzemińska N; Mojka K
Carbohydr Polym; 2014 Oct; 111():624-32. PubMed ID: 25037397
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]