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Journal Abstract Search

694 related items for PubMed ID: 15769164

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  • 3. Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress.
    Sánchez T, Dufour D, Moreno IX, Ceballos H.
    J Agric Food Chem; 2010 Apr 28; 58(8):5093-9. PubMed ID: 20356303
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  • 4. Effect of annealing temperature on gelatinization of rice starch suspension as studied by rheological and thermal measurements.
    Tsutsui K, Katsuta K, Matoba T, Takemasa M, Nishinari K.
    J Agric Food Chem; 2005 Nov 16; 53(23):9056-63. PubMed ID: 16277402
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  • 5. Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel.
    Wu M, Wang J, Hu J, Li Z, Liu R, Liu Y, Cao Y, Ge Q, Yu H.
    J Sci Food Agric; 2020 Jan 15; 100(1):258-267. PubMed ID: 31512250
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  • 6. 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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  • 7. Structure function relationships of transgenic starches with engineered phosphate substitution and starch branching.
    Blennow A, Wischmann B, Houborg K, Ahmt T, Jørgensen K, Engelsen SB, Bandsholm O, Poulsen P.
    Int J Biol Macromol; 2005 Aug 07; 36(3):159-68. PubMed ID: 16024070
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  • 10. Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase.
    Zhang F, Fang L, Wang C, Shi L, Chang T, Yang H, Cui M.
    Meat Sci; 2013 Mar 07; 93(3):533-7. PubMed ID: 23273461
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  • 12. Studies of the retrogradation process for various starch gels using Raman spectroscopy.
    Fechner PM, Wartewig S, Kleinebudde P, Neubert RH.
    Carbohydr Res; 2005 Nov 21; 340(16):2563-8. PubMed ID: 16168973
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  • 17. Effect of temperature and salt concentration on rheological behavior of whey protein isolate-starch mixed dispersions.
    Ravindra P, Chan ES, Reddy KU.
    Int J Food Sci Nutr; 2007 Nov 21; 58(7):542-7. PubMed ID: 17852467
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  • 18. Comparative study of the retrogradation of intermediate water content waxy maize, wheat, and potato starches.
    Ottenhof MA, Hill SE, Farhat IA.
    J Agric Food Chem; 2005 Feb 09; 53(3):631-8. PubMed ID: 15686412
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