350 related articles for article (PubMed ID: 24679807)
1. Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures.
Tacer-Caba Z; Nilufer-Erdil D; Boyacioglu MH; Ng PK
Food Chem; 2014 Aug; 157():476-84. PubMed ID: 24679807
[TBL] [Abstract][Full Text] [Related]
2. Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars.
Woo HD; We GJ; Kang TY; Shon KH; Chung HW; Yoon MR; Lee JS; Ko S
J Food Sci; 2015 Oct; 80(10):E2208-16. PubMed ID: 26352343
[TBL] [Abstract][Full Text] [Related]
3. High-amylose wheat starch: Structural basis for water absorption and pasting properties.
Li C; Dhital S; Gilbert RG; Gidley MJ
Carbohydr Polym; 2020 Oct; 245():116557. PubMed ID: 32718645
[TBL] [Abstract][Full Text] [Related]
4. Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts.
Li E; Lv J; Huo D; Jia B; Li C
Carbohydr Polym; 2023 May; 308():120648. PubMed ID: 36813340
[TBL] [Abstract][Full Text] [Related]
5. Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean.
Mayachiew P; Charunuch C; Devahastin S
J Food Sci; 2015 Dec; 80(12):E2782-91. PubMed ID: 26523755
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures.
Shahsavani Mojarrad L; Rafe A; Sadeghian A; Niazmand R
J Texture Stud; 2017 Dec; 48(6):624-632. PubMed ID: 28557021
[TBL] [Abstract][Full Text] [Related]
8. Oligosaccharide, sucrose, and allulose effects on the pasting and retrogradation behaviors of wheat starch.
Woodbury TJ; Mauer LJ
Food Res Int; 2023 Sep; 171():113002. PubMed ID: 37330845
[TBL] [Abstract][Full Text] [Related]
9. Processing of novel elevated amylose wheats: functional properties and starch digestibility of extruded products.
Chanvrier H; Appelqvist IA; Bird AR; Gilbert E; Htoon A; Li Z; Lillford PJ; Lopez-Rubio A; Morell MK; Topping DL
J Agric Food Chem; 2007 Dec; 55(25):10248-57. PubMed ID: 18001033
[TBL] [Abstract][Full Text] [Related]
10. Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour.
Khoozani AA; Bekhit AEA; Birch J
Int J Biol Macromol; 2019 Jun; 130():938-946. PubMed ID: 30844459
[TBL] [Abstract][Full Text] [Related]
11. The contribution of β-glucan and starch fine structure to texture of oat-fortified wheat noodles.
Nguyen TTL; Gilbert RG; Gidley MJ; Fox GP
Food Chem; 2020 Sep; 324():126858. PubMed ID: 32353656
[TBL] [Abstract][Full Text] [Related]
12. Hard, medium-hard and extraordinarily soft wheat varieties: Comparison and relationship between various starch properties.
Katyal M; Singh N; Chopra N; Kaur A
Int J Biol Macromol; 2019 Feb; 123():1143-1149. PubMed ID: 30468807
[TBL] [Abstract][Full Text] [Related]
13. Effect of protein on the gelatinization behavior and digestibility of corn flour with different amylose contents.
Li W; Sun S; Gu Z; Cheng L; Li Z; Li C; Hong Y
Int J Biol Macromol; 2023 Sep; 249():125971. PubMed ID: 37494995
[TBL] [Abstract][Full Text] [Related]
14. Cultivar difference in physicochemical properties of starches and flours from temperate rice of Indian Himalayas.
Mir SA; Bosco SJ
Food Chem; 2014 Aug; 157():448-56. PubMed ID: 24679803
[TBL] [Abstract][Full Text] [Related]
15. Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics.
Liu Z; Cheng G; Gu Z; Zhou Q; Yang Y; Zhang Z; Zhao R; Li C; Tian J; Feng J; Jiang H
Int J Biol Macromol; 2024 Jun; 271(Pt 1):132111. PubMed ID: 38821788
[TBL] [Abstract][Full Text] [Related]
16. Digestibility and Acceptability of Wheat Flour Cookies Partially Substituted with High Amylose Maize Starch.
Ortíz-Fernández MP; Castillo-Ruiz O; Velazquez G; Aleman-Castillo SE; Salazar RR; Osorio-Díaz P; Mendez-Montealvo G
Plant Foods Hum Nutr; 2019 Sep; 74(3):446-447. PubMed ID: 31273640
[TBL] [Abstract][Full Text] [Related]
17. Structural characteristics of corn starches extruded with soy protein isolate or wheat gluten.
Ghorpade VM; Bhatnagar S; Hanna MA
Plant Foods Hum Nutr; 1997; 51(2):109-24. PubMed ID: 9527346
[TBL] [Abstract][Full Text] [Related]
18. Comparison of physicochemical and functional properties of flour and starch extract in different methods from Africa locust bean (Parkia biglobosa) seeds.
Sankhon A; Amadou I; Yao WR; Wang H; Qian H; Sangare M
Afr J Tradit Complement Altern Med; 2014; 11(2):264-72. PubMed ID: 25435606
[TBL] [Abstract][Full Text] [Related]
19. Exploring the relationship between starch structure and physicochemical properties: The impact of extrusion on highland barley flour.
Ge F; Sun Y; Yang C; Cheng W; Wang Z; Xia X; Wu D; Tang X
Food Res Int; 2024 May; 183():114226. PubMed ID: 38760145
[TBL] [Abstract][Full Text] [Related]
20. Soft and Hard Textured Wheat Differ in Starch Properties as Indicated by Trimodal Distribution, Morphology, Thermal and Crystalline Properties.
Kumar R; Kumar A; Sharma NK; Kaur N; Chunduri V; Chawla M; Sharma S; Singh K; Garg M
PLoS One; 2016; 11(1):e0147622. PubMed ID: 26824830
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]