162 related articles for article (PubMed ID: 37573749)
21. Physicochemical, functional, and macromolecular properties of waxy yam starches discovered from "Mapuey" (Dioscorea trifida) genotypes in the Venezuelan Amazon.
Pérez E; Gibert O; Rolland-Sabaté A; Jiménez Y; Sánchez T; Giraldo A; Pontoire B; Guilois S; Lahon MC; Reynes M; Dufour D
J Agric Food Chem; 2011 Jan; 59(1):263-73. PubMed ID: 21158430
[TBL] [Abstract][Full Text] [Related]
22. 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]
23. Effect of extrusion processing on techno-functional, textural and bioactive properties of whole-grain corn flour-based breakfast cereals sweetened with honey.
Bobade H; Singh A; Sharma S; Gupta A; Singh B
J Texture Stud; 2022 Sep; 53(5):672-683. PubMed ID: 35722898
[TBL] [Abstract][Full Text] [Related]
24. Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour.
Liu Y; Liu M; Huang S; Zhang Z
Foods; 2021 Feb; 10(2):. PubMed ID: 33671237
[TBL] [Abstract][Full Text] [Related]
25. Characterisation comparison of polysaccharides from Dioscorea opposita Thunb. growing in sandy soil, loessial soil and continuous cropping.
Ma F; Wang R; Zhu J; Zhang Y; Wang Y; Hu W; Bell AE; Liu X
Int J Biol Macromol; 2019 Apr; 126():776-785. PubMed ID: 30599157
[TBL] [Abstract][Full Text] [Related]
26. Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cook- ing conditions.
Kręcisz M; Wójtowicz A
Acta Sci Pol Technol Aliment; 2017; 16(2):135-147. PubMed ID: 28703954
[TBL] [Abstract][Full Text] [Related]
27. Effect of radio frequency explosion puffing on physicochemical, functional and crystalline properties, and in vitro digestibility of yam flour.
Ye P; Cui B; Mao C; Wang K; Xie Y; Sun Y; Chen X; Wang Y; Wang Y
Food Chem; 2024 Mar; 437(Pt 2):137925. PubMed ID: 37939422
[TBL] [Abstract][Full Text] [Related]
28. Preparation and Characterization of Extruded Yam Starch-Soy Protein Isolate Complexes and Their Effects on the Quality of Dough.
Shi M; Dong X; Cheng Y; Ji X; Liu Y; Yan Y
Foods; 2023 Jan; 12(2):. PubMed ID: 36673452
[TBL] [Abstract][Full Text] [Related]
29. New starches from traditional Chinese medicine (TCM)--Chinese yam (Dioscorea opposita Thunb.) cultivars.
Shujun W; Jinglin Y; Wenyuan G; Hongyan L; Peigen X
Carbohydr Res; 2006 Feb; 341(2):289-93. PubMed ID: 16325789
[TBL] [Abstract][Full Text] [Related]
30. Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread.
Liu X; Lu K; Yu J; Copeland L; Wang S; Wang S
Food Chem; 2019 Jun; 284():118-124. PubMed ID: 30744835
[TBL] [Abstract][Full Text] [Related]
31. Heating-cooling extrusion cycles as a method to improve the physicochemical properties of extruded corn starch.
Morales-Sánchez E; Cabrera-Ramírez AH; Gaytán-Martínez M; Mendoza-Zuvillaga AL; Velázquez G; Méndez-Montealvo MG; Rodríguez-García ME
Int J Biol Macromol; 2021 Oct; 188():620-627. PubMed ID: 34358599
[TBL] [Abstract][Full Text] [Related]
32. Effects of cooking methods on the physical properties and in vitro digestibility of starch isolated from Chinese yam.
He Z; Zeng J; Hu J; Chen J; Peng D; Du B; Li P
Int J Biol Macromol; 2024 May; 267(Pt 2):131597. PubMed ID: 38621567
[TBL] [Abstract][Full Text] [Related]
33. Prediction of sensorial properties (color and taste) of amala, a paste from yam chips flour of West Africa, through flour biochemical properties.
Mestres C; Dorthe S; Akissoé N; Hounhouigan JD
Plant Foods Hum Nutr; 2004; 59(3):93-9. PubMed ID: 15678714
[TBL] [Abstract][Full Text] [Related]
34. Rheological properties of polysaccharides from Dioscorea opposita Thunb.
Ma F; Zhang Y; Liu N; Zhang J; Tan G; Kannan B; Liu X; Bell AE
Food Chem; 2017 Jul; 227():64-72. PubMed ID: 28274459
[TBL] [Abstract][Full Text] [Related]
35. Pre-fermentation of rice flour for improving the cooking quality of extruded instant rice.
Luo S; Zhou B; Cheng L; Huang J; Zou P; Zeng Y; Huang S; Chen T; Liu C; Wu J
Food Chem; 2022 Aug; 386():132757. PubMed ID: 35367802
[TBL] [Abstract][Full Text] [Related]
36. Impact of Feed Moisture on Microstructure, Crystallinity, Pasting, Physico-Functional Properties and In Vitro Digestibility of Twin-Screw Extruded Corn and Potato Starches.
Ali S; Singh B; Sharma S
Plant Foods Hum Nutr; 2019 Dec; 74(4):474-480. PubMed ID: 31392533
[TBL] [Abstract][Full Text] [Related]
37. [Effect of the sorghum extraction process on the color of the flour and tortillas made from mixtures with lime-treated cornmeal].
Martínez F; Ciacco CF; Salinas Y
Arch Latinoam Nutr; 1992 Jun; 42(2):155-60. PubMed ID: 1341855
[TBL] [Abstract][Full Text] [Related]
38. Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour.
Teba CD; Silva EM; Chávez DW; Carvalho CW; Ascheri JL
Food Chem; 2017 Aug; 228():287-296. PubMed ID: 28317726
[TBL] [Abstract][Full Text] [Related]
39. Functional effects of dried okra powder on reconstituted dried yam flake and sensory properties of ojojo-a fried yam (Dioscorea alata L.) snack.
Shittu TA; Olaitan OF
J Food Sci Technol; 2014 Feb; 51(2):359-64. PubMed ID: 24493896
[TBL] [Abstract][Full Text] [Related]
40. Cultivation pattern affects starch structure and physicochemical properties of yam (Dioscorea persimilis).
Xiao Y; Wang S; Ali A; Shan N; Luo S; Sun J; Zhang H; Xie G; Shen S; Huang Y; Zhou Q
Int J Biol Macromol; 2023 Jul; 242(Pt 2):125004. PubMed ID: 37217061
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
