176 related articles for article (PubMed ID: 37330845)
21. 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]
22. The impact of different concentrations of hyaluronic acid on the pasting and microstructural properties of corn starch.
Wu X; Luan M; Yan X; Zhang J; Wu X; Zhang Q
Int J Biol Macromol; 2024 Jan; 254(Pt 1):127555. PubMed ID: 37865372
[TBL] [Abstract][Full Text] [Related]
23. 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]
24. Microstructure, gelatinization and pasting properties of rice starch under acid and heat treatments.
Jin Q; Xu X
Int J Biol Macromol; 2020 Apr; 149():1098-1108. PubMed ID: 32032713
[TBL] [Abstract][Full Text] [Related]
25. Analysis of thermal pasting profile in corn starch rich in amylose and amylopectin: Physicochemical transformations, part II.
Rincón-Londoño N; Millan-Malo B; Rodríguez-García ME
Int J Biol Macromol; 2016 Aug; 89():43-53. PubMed ID: 27107957
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. Gelatinization, pasting and retrogradation properties and molecular fine structure of starches from seven cassava cultivars.
Tappiban P; Ying Y; Pang Y; Sraphet S; Srisawad N; Smith DR; Wu P; Triwitayakorn K; Bao J
Int J Biol Macromol; 2020 May; 150():831-838. PubMed ID: 32061701
[TBL] [Abstract][Full Text] [Related]
28. Assessment of simultaneous addition of sucrose and xanthan effects on the thermal, pasting, and rheological behavior of corn starch.
Zolelmein A; Movahhed S; Azizi MH; Ahmadi Chenarbon H
J Texture Stud; 2020 Jun; 51(3):453-463. PubMed ID: 31736074
[TBL] [Abstract][Full Text] [Related]
29. Rheological properties of wheat starch influenced by amylose-lysophosphatidylcholine complexation at different gelation phases.
Ahmadi-Abhari S; Woortman AJ; Hamer RJ; Loos K
Carbohydr Polym; 2015 May; 122():197-201. PubMed ID: 25817659
[TBL] [Abstract][Full Text] [Related]
30. Genetic diversity of potato genotypes estimated by starch physicochemical properties and microsatellite markers.
Ahmed S; Zhou X; Pang Y; Xu Y; Tong C; Bao J
Food Chem; 2018 Aug; 257():368-375. PubMed ID: 29622224
[TBL] [Abstract][Full Text] [Related]
31. 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]
32. New insights into the interaction between bamboo shoot polysaccharides and lotus root starch during gelatinization, retrogradation, and digestion of starch.
Zheng J; Wang N; Yang J; You Y; Zhang F; Kan J; Wu L
Int J Biol Macromol; 2024 Jan; 254(Pt 3):127877. PubMed ID: 37926313
[TBL] [Abstract][Full Text] [Related]
33. Variable Effects of Twenty Sugars and Sugar Alcohols on the Retrogradation of Wheat Starch Gels.
Allan MC; Mauer LJ
Foods; 2022 Sep; 11(19):. PubMed ID: 36230081
[TBL] [Abstract][Full Text] [Related]
34. The important role of starch fine molecular structures in starch gelatinization property with addition of sugars/sugar alcohols.
Li S; Wang Z; Feng D; Pan Y; Li E; Wang J; Li C
Carbohydr Polym; 2024 Apr; 330():121785. PubMed ID: 38368080
[TBL] [Abstract][Full Text] [Related]
35. 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]
36. Structure and physicochemical properties of two waxy wheat starches.
Li C; Zhou D; Fan T; Wang M; Zhu M; Ding J; Zhu X; Guo W; Shi YC
Food Chem; 2020 Jul; 318():126492. PubMed ID: 32131043
[TBL] [Abstract][Full Text] [Related]
37. 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]
38. Crystallinity, thermal and pasting properties of starches from different potato cultivars grown in Brazil.
Dos Santos TP; Leonel M; Garcia ÉL; do Carmo EL; Franco CM
Int J Biol Macromol; 2016 Jan; 82():144-9. PubMed ID: 26562550
[TBL] [Abstract][Full Text] [Related]
39. Effects of phosphorus contents on the gelatinization and retrogradation of potato starch.
Karim AA; Toon LC; Lee VP; Ong WY; Fazilah A; Noda T
J Food Sci; 2007 Mar; 72(2):C132-8. PubMed ID: 17995828
[TBL] [Abstract][Full Text] [Related]
40. Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread.
Song X; Deng L; Zhang J; Ren H; Zhao R
J Food Sci; 2023 Jul; 88(7):2821-2832. PubMed ID: 37227942
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]