187 related articles for article (PubMed ID: 29649532)
1. The retrogradation kinetics of starches of different botanical origin in the presence of glucose syrup.
Berski W; Ziobro R; Witczak M; Gambuś H
Int J Biol Macromol; 2018 Jul; 114():1288-1294. PubMed ID: 29649532
[TBL] [Abstract][Full Text] [Related]
2. Influence of heat-moisture treatment (HMT) on physicochemical and functional properties of starches from different Indian oat (Avena sativa L.) cultivars.
Kaur M; Singh S
Int J Biol Macromol; 2019 Feb; 122():312-319. PubMed ID: 30385334
[TBL] [Abstract][Full Text] [Related]
3. The pasting and gel textural properties of corn starch in glucose, fructose and maltose syrup.
Sun Q; Xing Y; Qiu C; Xiong L
PLoS One; 2014; 9(4):e95862. PubMed ID: 24755772
[TBL] [Abstract][Full Text] [Related]
4. Effect of germination on the structures and physicochemical properties of starches from brown rice, oat, sorghum, and millet.
Li C; Oh SG; Lee DH; Baik HW; Chung HJ
Int J Biol Macromol; 2017 Dec; 105(Pt 1):931-939. PubMed ID: 28743574
[TBL] [Abstract][Full Text] [Related]
5. Current trends in the preparation, characterization and applications of oat starch - A review.
Kaur P; Kaur K; Basha SJ; Kennedy JF
Int J Biol Macromol; 2022 Jul; 212():172-181. PubMed ID: 35598726
[TBL] [Abstract][Full Text] [Related]
6. Synergistic effects of acetylated distarch adipate and sesbania gum on gelatinization and retrogradation of wheat starch.
Zhang D; Lin Z; Lei W; Zhong G
Int J Biol Macromol; 2020 Aug; 156():171-179. PubMed ID: 32251753
[TBL] [Abstract][Full Text] [Related]
7. Effect of single-, dual-, and triple-retrogradation treatments on in vitro digestibility and structural characteristics of waxy wheat starch.
Hu XP; Xie YY; Jin ZY; Xu XM; Chen HQ
Food Chem; 2014 Aug; 157():373-9. PubMed ID: 24679793
[TBL] [Abstract][Full Text] [Related]
8. In-vitro digestibility, rheology, structure, and functionality of RS3 from oat starch.
Shah A; Masoodi FA; Gani A; Ashwar BA
Food Chem; 2016 Dec; 212():749-58. PubMed ID: 27374592
[TBL] [Abstract][Full Text] [Related]
9. Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch.
Luo D; Li Y; Xu B; Ren G; Li P; Li X; Han S; Liu J
Food Chem; 2017 Aug; 229():35-43. PubMed ID: 28372184
[TBL] [Abstract][Full Text] [Related]
10. Effect of temperature and selected sugars on dilute solution properties of two hairless canary seed starches compared with wheat starch.
Heydari A; Razavi SMA; Irani M
Int J Biol Macromol; 2018 Mar; 108():1207-1218. PubMed ID: 29137998
[TBL] [Abstract][Full Text] [Related]
11. Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours.
Duque SMM; Leong SY; Agyei D; Singh J; Larsen N; Oey I
Food Res Int; 2020 Mar; 129():108839. PubMed ID: 32036916
[TBL] [Abstract][Full Text] [Related]
12. Comparative study of the retrogradation of intermediate water content waxy maize, wheat, and potato starches.
Ottenhof MA; Hill SE; Farhat IA
J Agric Food Chem; 2005 Feb; 53(3):631-8. PubMed ID: 15686412
[TBL] [Abstract][Full Text] [Related]
13. Relationship of granule size distribution and amylopectin structure with pasting, thermal, and retrogradation properties in wheat starch.
Singh S; Singh N; Isono N; Noda T
J Agric Food Chem; 2010 Jan; 58(2):1180-8. PubMed ID: 20043631
[TBL] [Abstract][Full Text] [Related]
14. TD-NMR studies of starches from different botanical origins: Hydrothermal and storage effects.
Kovrlija R; Goubin E; Rondeau-Mouro C
Food Chem; 2020 Mar; 308():125675. PubMed ID: 31654978
[TBL] [Abstract][Full Text] [Related]
15. Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose-fructose mixture on wheat starch gelatinization, pasting, and retrogradation.
Woodbury TJ; Pitts SL; Pilch AM; Smith P; Mauer LJ
J Food Sci; 2023 Jan; 88(1):293-314. PubMed ID: 36511442
[TBL] [Abstract][Full Text] [Related]
16. Water dynamics and retrogradation of ultrahigh pressurized wheat starch.
Doona CJ; Feeherry FE; Baik MY
J Agric Food Chem; 2006 Sep; 54(18):6719-24. PubMed ID: 16939331
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. The effect of branched limit dextrin on corn and waxy corn gelatinization and retrogradation.
Wang L; Xu J; Fan X; Wang Q; Wang P; Yuan J; Yu Y; Zhang Y; Cui L
Int J Biol Macromol; 2018 Jan; 106():116-122. PubMed ID: 28778527
[TBL] [Abstract][Full Text] [Related]
19. Effects of various oil extraction methods on the gelatinization and retrogradation properties of starches isolated from tigernut (Cyperus esculentus) tuber meals.
Liu HM; Yan YY; Liu XX; Ma YX; Wang XD
Int J Biol Macromol; 2020 Aug; 156():144-152. PubMed ID: 32251750
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]