163 related articles for article (PubMed ID: 33878357)
21. Rheological behavior of wheat starch and barley resistant starch (type IV) blends and their starch noodles making potential.
Punia S; Siroha AK; Sandhu KS; Kaur M
Int J Biol Macromol; 2019 Jun; 130():595-604. PubMed ID: 30840860
[TBL] [Abstract][Full Text] [Related]
22. Effect of sugars and salts on rheological properties of Balangu seed (Lallemantia royleana) gum.
Salehi F; Kashaninejad M; Behshad V
Int J Biol Macromol; 2014 Jun; 67():16-21. PubMed ID: 24631549
[TBL] [Abstract][Full Text] [Related]
23. Effect of Mesona chinensis polysaccharide on the pasting, thermal and rheological properties of wheat starch.
Liu S; Lin L; Shen M; Wang W; Xiao Y; Xie J
Int J Biol Macromol; 2018 Oct; 118(Pt A):945-951. PubMed ID: 29972769
[TBL] [Abstract][Full Text] [Related]
24. 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]
25. Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough.
Mudgil D; Barak S; Khatkar BS
Int J Biol Macromol; 2016 Dec; 93(Pt A):131-135. PubMed ID: 27565295
[TBL] [Abstract][Full Text] [Related]
26. Understanding the physics of hydrocolloids interaction using rheological, thermodynamic and functional properties: A case study on xanthan gum-cress seed gum blend.
Razavi SMA; Alghooneh A
Int J Biol Macromol; 2020 May; 151():1139-1153. PubMed ID: 31747568
[TBL] [Abstract][Full Text] [Related]
27. The conformational transitions in organic solution on the cress seed gum nanoparticles production.
Taheri A; Razavi SM
Int J Biol Macromol; 2015 Sep; 80():424-30. PubMed ID: 26143122
[TBL] [Abstract][Full Text] [Related]
28. Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch.
Shahzad SA; Hussain S; Mohamed AA; Alamri MS; Ibraheem MA; Qasem AAA
Foods; 2019 Dec; 8(12):. PubMed ID: 31888161
[TBL] [Abstract][Full Text] [Related]
29. Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum.
Zameni A; Kashaninejad M; Aalami M; Salehi F
J Food Sci Technol; 2015 Sep; 52(9):5914-21. PubMed ID: 26345008
[TBL] [Abstract][Full Text] [Related]
30. Textural and structural properties of a κ-carrageenan-konjac gum mixed gel: effects of κ-carrageenan concentration, mixing ratio, sucrose and Ca
Wang X; Zhou D; Guo Q; Liu C
J Sci Food Agric; 2021 May; 101(7):3021-3029. PubMed ID: 33205393
[TBL] [Abstract][Full Text] [Related]
31. 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]
32. Impacts of guar and xanthan gums on pasting and gel properties of high-amylose corn starches.
Zhang Y; Li M; You X; Fang F; Li B
Int J Biol Macromol; 2020 Mar; 146():1060-1068. PubMed ID: 31739049
[TBL] [Abstract][Full Text] [Related]
33. Improvement on the freeze-thaw stability of corn starch gel by the polysaccharide from leaves of Corchorus olitorius L.
Yamazaki E; Sago T; Kasubuchi Y; Imamura K; Matsuoka T; Kurita O; Nambu H; Matsumura Y
Carbohydr Polym; 2013 Apr; 94(1):555-60. PubMed ID: 23544574
[TBL] [Abstract][Full Text] [Related]
34. Effect of guar gum on the physicochemical properties and in vitro digestibility of lotus seed starch.
Zheng M; You Q; Lin Y; Lan F; Luo M; Zeng H; Zheng B; Zhang Y
Food Chem; 2019 Jan; 272():286-291. PubMed ID: 30309546
[TBL] [Abstract][Full Text] [Related]
35. Physicochemical, molecular, emulsifying and rheological characterizations of sage (Salvia splendens) seed gum.
Seo SY; Kang YR; Lee YK; Lee JH; Chang YH
Int J Biol Macromol; 2018 Aug; 115():1174-1182. PubMed ID: 29729345
[TBL] [Abstract][Full Text] [Related]
36. Investigation of hot air and foam-mat dried cress seed gum by FT-IR, zeta potential, steady shear viscosity, dynamic oscillatory behavior, and other physical properties.
Moniri H; Farahmandfar R; Motamedzadegan A
Food Sci Nutr; 2020 Apr; 8(4):2143-2155. PubMed ID: 32328281
[TBL] [Abstract][Full Text] [Related]
37. Development and optimization of complex coacervates based on zedo gum, cress seed gum and gelatin.
Gharanjig H; Gharanjig K; Hosseinnezhad M; Jafari SM
Int J Biol Macromol; 2020 Apr; 148():31-40. PubMed ID: 31945432
[TBL] [Abstract][Full Text] [Related]
38. Effect of Angum gum in combination with tragacanth gum on rheological and sensory properties of ketchup.
Komeilyfard A; Fazel M; Akhavan H; Mousakhani Ganjeh A
J Texture Stud; 2017 Apr; 48(2):114-123. PubMed ID: 28370116
[TBL] [Abstract][Full Text] [Related]
39. Shear and extensional rheology of commercial thickeners used for dysphagia management.
Waqas MQ; Wiklund J; Altskär A; Ekberg O; Stading M
J Texture Stud; 2017 Dec; 48(6):507-517. PubMed ID: 28464563
[TBL] [Abstract][Full Text] [Related]
40. Large and small amplitude oscillatory shear techniques evaluate the nonlinear rheological properties of Ficus pumila polysaccharide -wheat starch gel.
Pan X; Chen X; Niu H; Shen M; Ye X; Mo S; Xie J
Int J Biol Macromol; 2024 Jun; 270(Pt 1):132352. PubMed ID: 38754676
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
