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Journal Abstract Search

301 related items for PubMed ID: 10907245

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  • 4. Some rheological properties of sodium caseinate-starch gels.
    Bertolini AC, Creamer LK, Eppink M, Boland M.
    J Agric Food Chem; 2005 Mar 23; 53(6):2248-54. PubMed ID: 15769164
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  • 6. Sorption behavior of mixtures of glycerol and starch.
    Enrione JI, Hill SE, Mitchell JR.
    J Agric Food Chem; 2007 Apr 18; 55(8):2956-63. PubMed ID: 17362027
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  • 7. Effect of guar and xanthan gums on functional properties of mango (Mangifera indica) kernel starch.
    Nawab A, Alam F, Haq MA, Hasnain A.
    Int J Biol Macromol; 2016 Dec 18; 93(Pt A):630-635. PubMed ID: 27608547
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  • 9. Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range.
    Heyman B, Depypere F, Van der Meeren P, Dewettinck K.
    Carbohydr Polym; 2013 Jul 25; 96(2):560-7. PubMed ID: 23768601
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  • 11. Influence of xanthan transition on the rheological properties of waxy starches.
    Heyman B, De Hertogh D, Van der Meeren P, Depypere F, Dewettinck K.
    Carbohydr Polym; 2013 Jul 25; 96(2):568-77. PubMed ID: 23768602
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  • 12. Gelatinization and freeze-concentration effects on recrystallization in corn and potato starch gels.
    Ronda F, Roos YH.
    Carbohydr Res; 2008 Apr 07; 343(5):903-11. PubMed ID: 18267318
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  • 13. Effect of alpha-amylases from different sources on the retrogradation and recrystallization of concentrated wheat starch gels: relationship to bread staling.
    Palacios HR, Schwarz PB, D'Appolonia BL.
    J Agric Food Chem; 2004 Sep 22; 52(19):5978-86. PubMed ID: 15366852
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  • 15. Effect of dry heat treatment with xanthan on waxy rice starch.
    Li Y, Zhang H, Shoemaker CF, Xu Z, Zhu S, Zhong F.
    Carbohydr Polym; 2013 Feb 15; 92(2):1647-52. PubMed ID: 23399202
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  • 17. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct 15; 21(7):523-36. PubMed ID: 25231269
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  • 18. Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum).
    da Silva Costa RA, Bonomo RCF, Rodrigues LB, Santos LS, Veloso CM.
    J Sci Food Agric; 2020 May 15; 100(7):3204-3211. PubMed ID: 32105338
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  • 19. Structure-function relationship between galactomannans and their effects on freeze-thaw stability, retrogradation, and texture of corn starch gels during cold storage.
    Xie F, Yuan C, Zhang H, Wu Y, Ai L.
    Food Chem; 2023 Jan 01; 398():133915. PubMed ID: 35988417
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  • 20. Insights into interaction mechanism between xanthan gum and galactomannan based on density functional theory and rheological properties.
    Wang L, Tian H, Zhang W, Li C, Xiang D.
    Food Chem; 2023 Aug 30; 418():135990. PubMed ID: 37003202
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