These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

567 related items for PubMed ID: 16478279

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Potato phosphorylase catalyzed synthesis of amylose-lipid complexes.
    Gelders GG, Goesaert H, Delcour JA.
    Biomacromolecules; 2005 Sep 01; 6(5):2622-9. PubMed ID: 16153100
    [Abstract] [Full Text] [Related]

  • 4. 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 01; 80(10):E2208-16. PubMed ID: 26352343
    [Abstract] [Full Text] [Related]

  • 5. Functionality of short chain amylose-lipid complexes in starch-water systems and their impact on in vitro starch degradation.
    Putseys JA, Derde LJ, Lamberts L, Ostman E, Björck IM, Delcour JA.
    J Agric Food Chem; 2010 Feb 10; 58(3):1939-45. PubMed ID: 20039678
    [Abstract] [Full Text] [Related]

  • 6. 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 10; 82():144-9. PubMed ID: 26562550
    [Abstract] [Full Text] [Related]

  • 7. Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment.
    Yang Y, Wang L, Li Y, Qian HF, Zhang H, Cheng Wu G, Qi XG.
    Food Chem; 2019 Jun 15; 283():287-293. PubMed ID: 30722873
    [Abstract] [Full Text] [Related]

  • 8. Octenyl succinic anhydride modified early indica rice starches differing in amylose content.
    He GQ, Song XY, Ruan H, Chen F.
    J Agric Food Chem; 2006 Apr 05; 54(7):2775-9. PubMed ID: 16569075
    [Abstract] [Full Text] [Related]

  • 9. 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 20; 122():197-201. PubMed ID: 25817659
    [Abstract] [Full Text] [Related]

  • 10. Thermal and rheological properties of breadfruit starch.
    Wang X, Chen L, Li X, Xie F, Liu H, Yu L.
    J Food Sci; 2011 May 20; 76(1):E55-61. PubMed ID: 21535676
    [Abstract] [Full Text] [Related]

  • 11. Pasting, rheological, and retrogradation properties of low-amylose rice starch with date syrup.
    Mohamed IO, Babucurr J.
    Food Sci Technol Int; 2017 Sep 20; 23(6):550-558. PubMed ID: 28549408
    [Abstract] [Full Text] [Related]

  • 12. 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 15; 145():756-64. PubMed ID: 24128541
    [Abstract] [Full Text] [Related]

  • 13. Pasting and rheological properties of rice starch as affected by pullulan.
    Chen L, Tong Q, Ren F, Zhu G.
    Int J Biol Macromol; 2014 May 15; 66():325-31. PubMed ID: 24608025
    [Abstract] [Full Text] [Related]

  • 14. Structure and functional properties of sorghum starches differing in amylose content.
    Sang Y, Bean S, Seib PA, Pedersen J, Shi YC.
    J Agric Food Chem; 2008 Aug 13; 56(15):6680-5. PubMed ID: 18627168
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Structural and molecular basis of starch viscosity in hexaploid wheat.
    Ral JP, Cavanagh CR, Larroque O, Regina A, Morell MK.
    J Agric Food Chem; 2008 Jun 11; 56(11):4188-97. PubMed ID: 18459791
    [Abstract] [Full Text] [Related]

  • 17. 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 11; 271(Pt 1):132111. PubMed ID: 38821788
    [Abstract] [Full Text] [Related]

  • 18. Toward underlying reasons for rice starches having low viscosity and high amylose: physiochemical and structural characteristics.
    Zhang C, Zhu L, Shao K, Gu M, Liu Q.
    J Sci Food Agric; 2013 May 11; 93(7):1543-51. PubMed ID: 23238952
    [Abstract] [Full Text] [Related]

  • 19. Resistant starch: Variation among high amylose rice varieties and its relationship with apparent amylose content, pasting properties and cooking methods.
    Chen MH, Bergman CJ, McClung AM, Everette JD, Tabien RE.
    Food Chem; 2017 Nov 01; 234():180-189. PubMed ID: 28551223
    [Abstract] [Full Text] [Related]

  • 20. Microstructure, gelatinization and pasting properties of rice starch under acid and heat treatments.
    Jin Q, Xu X.
    Int J Biol Macromol; 2020 Apr 15; 149():1098-1108. PubMed ID: 32032713
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 29.