270 related articles for article (PubMed ID: 32272332)
1. Effect of ultrasound on structural and physicochemical properties of sweetpotato and wheat flours.
Cui R; Zhu F
Ultrason Sonochem; 2020 Sep; 66():105118. PubMed ID: 32272332
[TBL] [Abstract][Full Text] [Related]
2. Physicochemical and functional properties of sweetpotato flour.
Cui R; Zhu F
J Sci Food Agric; 2019 Aug; 99(10):4624-4634. PubMed ID: 30895624
[TBL] [Abstract][Full Text] [Related]
3. Physicochemical properties and bioactive compounds of different varieties of sweetpotato flour treated with high hydrostatic pressure.
Cui R; Zhu F
Food Chem; 2019 Nov; 299():125129. PubMed ID: 31299518
[TBL] [Abstract][Full Text] [Related]
4. Modification of quinoa flour functionality using ultrasound.
Zhu F; Li H
Ultrason Sonochem; 2019 Apr; 52():305-310. PubMed ID: 30559081
[TBL] [Abstract][Full Text] [Related]
5. Functional and physicochemical properties of flours and starches from different tuber crops.
Wang H; Yang Q; Gao L; Gong X; Qu Y; Feng B
Int J Biol Macromol; 2020 Apr; 148():324-332. PubMed ID: 31954784
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Physicochemical properties of A- and B-starch granules isolated from hard red and soft red winter wheat.
Li W; Shan Y; Xiao X; Luo Q; Zheng J; Ouyang S; Zhang G
J Agric Food Chem; 2013 Jul; 61(26):6477-84. PubMed ID: 23756853
[TBL] [Abstract][Full Text] [Related]
8. Morphology, structure and in vitro digestibility of starches isolated from Ipomoea batatas (L.) Lam. by alkali and ethanol methods.
Jiang Q; Liang S; Zeng Y; Lin W; Ding F; Li Z; Cao M; Li Y; Ma M; Wu Z
Int J Biol Macromol; 2019 Mar; 125():1147-1155. PubMed ID: 30578904
[TBL] [Abstract][Full Text] [Related]
9. Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis.
Martínez MM; Pico J; Gómez M
Food Chem; 2015 Jan; 167():447-53. PubMed ID: 25149010
[TBL] [Abstract][Full Text] [Related]
10. Differences in endosperm cell wall integrity in wheat (Triticum aestivum L.) milling fractions impact on the way starch responds to gelatinization and pasting treatments and its subsequent enzymatic in vitro digestibility.
Korompokis K; De Brier N; Delcour JA
Food Funct; 2019 Aug; 10(8):4674-4684. PubMed ID: 31292590
[TBL] [Abstract][Full Text] [Related]
11. Influence of pectinase treatment on the physicochemical properties of potato flours.
Kim EJ; Kim HS
Food Chem; 2015 Jan; 167():425-32. PubMed ID: 25149007
[TBL] [Abstract][Full Text] [Related]
12. Multi-scale structures and pasting characteristics of starch in whole-wheat flour treated by superfine grinding.
Niu M; Zhang B; Jia C; Zhao S
Int J Biol Macromol; 2017 Nov; 104(Pt A):837-845. PubMed ID: 28684348
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Physical properties of acetylated and enzyme-modified potato and sweet potato flours.
Yadav AR; Guha M; Reddy SY; Tharanathan RN; Ramteke RS
J Food Sci; 2007 Jun; 72(5):E249-53. PubMed ID: 17995723
[TBL] [Abstract][Full Text] [Related]
15. Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties.
Valdez-Arana JD; Steffolani ME; Repo-Carrasco-Valencia R; Pérez GT; Condezo-Hoyos L
Int J Biol Macromol; 2020 Mar; 147():997-1007. PubMed ID: 31743707
[TBL] [Abstract][Full Text] [Related]
16. Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries.
Allan MC; Marinos N; Johanningsmeier SD; Sato A; Truong VD
J Food Sci; 2021 May; 86(5):1819-1834. PubMed ID: 33890302
[TBL] [Abstract][Full Text] [Related]
17. Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours.
Collar C
Food Sci Technol Int; 2017 Oct; 23(7):623-636. PubMed ID: 28610447
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Evaluation of pasting and gelling properties of commercial flours under high heating temperatures using Rapid Visco Analyzer 4800.
Yuan TZ; Liu S; Reimer M; Isaak C; Ai Y
Food Chem; 2021 May; 344():128616. PubMed ID: 33243559
[TBL] [Abstract][Full Text] [Related]
20. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
Liu J; Li Q; Zhai H; Zhang Y; Zeng X; Tang Y; Tashi N; Pan Z
J Food Sci; 2020 Oct; 85(10):3141-3149. PubMed ID: 32857867
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
