445 related articles for article (PubMed ID: 26877004)
1. Thixotropic properties of waxy potato starch depending on the degree of the granules pasting.
Krystyjan M; Sikora M; Adamczyk G; Dobosz A; Tomasik P; Berski W; Łukasiewicz M; Izak P
Carbohydr Polym; 2016 May; 141():126-34. PubMed ID: 26877004
[TBL] [Abstract][Full Text] [Related]
2. Thixotropic properties of normal potato starch depending on the degree of the granules pasting.
Sikora M; Adamczyk G; Krystyjan M; Dobosz A; Tomasik P; Berski W; Lukasiewicz M; Izak P
Carbohydr Polym; 2015 May; 121():254-64. PubMed ID: 25659697
[TBL] [Abstract][Full Text] [Related]
3. The Effect of the Addition of Dietary Fibers from Apple and Oat on the Rheological and Textural Properties of Waxy Potato Starch.
Adamczyk G; Krystyjan M; Jaworska G
Polymers (Basel); 2020 Feb; 12(2):. PubMed ID: 32033132
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Rheology of starch dispersions at high temperatures.
Ahuja A; Lee R; Latshaw A; Foster P
J Texture Stud; 2020 Aug; 51(4):575-584. PubMed ID: 32086941
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Tapioca starch-galactomannan systems: Comparative studies of rheological and textural properties.
von Borries-Medrano E; Jaime-Fonseca MR; Aguilar-Méndez MA
Int J Biol Macromol; 2019 Feb; 122():1173-1183. PubMed ID: 30218728
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. An Insight into Pasting and Rheological Behavior of Potato Starch Pastes and Gels with Whole and Ground Chia Seeds.
Adamczyk G; Krystyjan M; Kuźniar P; Kowalczewski PŁ; Bobel I
Gels; 2022 Sep; 8(9):. PubMed ID: 36135310
[TBL] [Abstract][Full Text] [Related]
10. Effects of sucrose on pasting, thermal, rheological and textural properties of native and alcohol-alkali-treated waxy rice starch.
Tao X; Zhang Y; Chen F; Huang Y; Chen P
Int J Biol Macromol; 2021 Jan; 166():108-116. PubMed ID: 33098897
[TBL] [Abstract][Full Text] [Related]
11. Influence of xanthan transition on the rheological properties of waxy starches.
Heyman B; De Hertogh D; Van der Meeren P; Depypere F; Dewettinck K
Carbohydr Polym; 2013 Jul; 96(2):568-77. PubMed ID: 23768602
[TBL] [Abstract][Full Text] [Related]
12. Pasting, rheology, and fine structure of starch for waxy rice powder with high-temperature baking.
Lu X; Xu R; Zhan J; Chen L; Jin Z; Tian Y
Int J Biol Macromol; 2020 Mar; 146():620-626. PubMed ID: 31923494
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. Effects of oligosaccharides on pasting, thermal and rheological properties of sweet potato starch.
Zhou DN; Zhang B; Chen B; Chen HQ
Food Chem; 2017 Sep; 230():516-523. PubMed ID: 28407943
[TBL] [Abstract][Full Text] [Related]
16. Effect of Cactus (
Hussain S; Mohamed AA; Alamri MS; Ibraheem MA; Qasem AAA; Alsulami T; Ababtain IA
Molecules; 2022 Jan; 27(3):. PubMed ID: 35163967
[TBL] [Abstract][Full Text] [Related]
17. Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption.
Badia-Olmos C; Laguna L; Rizo A; Tárrega A
J Texture Stud; 2022 Jun; 53(3):383-395. PubMed ID: 35434781
[TBL] [Abstract][Full Text] [Related]
18. The effects of sucrose on the sol-gel phase transition and viscoelastic properties of potato starch solutions.
Owczarz P; Orczykowska M; Rył A; Ziółkowski P
Food Chem; 2019 Jan; 271():94-101. PubMed ID: 30236747
[TBL] [Abstract][Full Text] [Related]
19. Interaction of barley β-d-glucan with wheat starch: Effect on the pasting and rheological properties.
Li Y; Zhu K; Guo X; Peng W; Zhou H
Int J Biol Macromol; 2016 Nov; 92():70-76. PubMed ID: 27370749
[TBL] [Abstract][Full Text] [Related]
20. Effect of microwave treatment (low power and varying time) on potato starch: Microstructure, thermo-functional, pasting and rheological properties.
Kumar Y; Singh L; Sharanagat VS; Patel A; Kumar K
Int J Biol Macromol; 2020 Jul; 155():27-35. PubMed ID: 32217122
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
