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Journal Abstract Search

158 related items for PubMed ID: 11312866

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  • 24. Characterization of modified high-amylose maize starch-α-naphthol complexes and their influence on rheological properties of wheat starch.
    Zhu F, Wang YJ.
    Food Chem; 2013 May 01; 138(1):256-62. PubMed ID: 23265485
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  • 25. Effects of stearic acid and irradiation alone and in combination on properties of amylose-lipid nanomaterial from high amylose maize starch.
    Ocloo FCK, Ray SS, Emmambux NM.
    Carbohydr Polym; 2019 May 15; 212():352-360. PubMed ID: 30832867
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  • 30. Short- and long-term retrogradation of potato starches with varying amylose content.
    Dobosz A, Sikora M, Krystyjan M, Tomasik P, Lach R, Borczak B, Berski W, Lukasiewicz M.
    J Sci Food Agric; 2019 Mar 30; 99(5):2393-2403. PubMed ID: 30357842
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  • 31. Amylose-lipid complexes as controlled lipid release agents during starch gelatinization and pasting.
    Gelders GG, Goesaert H, Delcour JA.
    J Agric Food Chem; 2006 Feb 22; 54(4):1493-9. PubMed ID: 16478279
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  • 32. Occurrence of amylose-lipid complexes in teff and maize starch biphasic pastes.
    Wokadala OC, Ray SS, Emmambux MN.
    Carbohydr Polym; 2012 Sep 01; 90(1):616-22. PubMed ID: 24751084
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  • 34. Inclusion Complexes Between Polytetrahydrofuran-b-Amylose Block Copolymers and Polytetrahydrofuran Chains.
    Rachmawati R, Woortman AJ, Kumar K, Loos K.
    Macromol Biosci; 2015 Jun 01; 15(6):812-28. PubMed ID: 25706353
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  • 35. Preparation and characterization of gelatinized granular starches from aqueous ethanol treatments.
    Zhang B, Dhital S, Haque E, Gidley MJ.
    Carbohydr Polym; 2012 Nov 06; 90(4):1587-94. PubMed ID: 22944420
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  • 37. Structural characterization of complexes prepared with glycerol monoestearate and maize starches with different amylose contents.
    Garcia MC, Pereira-da-Silva MA, Taboga S, Franco CM.
    Carbohydr Polym; 2016 Sep 05; 148():371-9. PubMed ID: 27185151
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  • 38. Improved material properties of solution-cast starch films: Effect of varying amylopectin structure and amylose content of starch from genetically modified potatoes.
    Menzel C, Andersson M, Andersson R, Vázquez-Gutiérrez JL, Daniel G, Langton M, Gällstedt M, Koch K.
    Carbohydr Polym; 2015 Oct 05; 130():388-97. PubMed ID: 26076640
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  • 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 05; 72(2):C132-8. PubMed ID: 17995828
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  • 40. Formation and characterization of starch-based spherulite: Effect of molecular weight of potato amylose starch.
    Hu Y, Julian McClements D, Wang L, Li C.
    Food Chem; 2022 Mar 01; 371():131060. PubMed ID: 34555707
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