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Journal Abstract Search

889 related items for PubMed ID: 20356303

  • 1. 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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  • 2. Determination of the maximum water solubility of eight native starches and the solubility of their acidic-methanol and -ethanol modified analogues.
    Mukerjea R, Slocum G, Robyt JF.
    Carbohydr Res; 2007 Jan 15; 342(1):103-10. PubMed ID: 17112491
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  • 5. Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch, Waxy Cereal Starches and Stabilized Cassava Starches.
    Toae R, Sriroth K, Rojanaridpiched C, Vichukit V, Chotineeranat S, Wansuksri R, Chatakanonda P, Piyachomkwan K.
    Plants (Basel); 2019 Oct 24; 8(11):. PubMed ID: 31653103
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  • 7. Sensory properties determined by starch type in white sauces: effects of freeze/thaw and hydrocolloid addition.
    Arocas A, Sanz T, Salvador A, Varela P, Fiszman SM.
    J Food Sci; 2010 Mar 24; 75(2):S132-40. PubMed ID: 20492259
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  • 8. Effect of single and dual heat-moisture treatments on properties of rice, cassava, and pinhao starches.
    Klein B, Pinto VZ, Vanier NL, Zavareze Eda R, Colussi R, do Evangelho JA, Gutkoski LC, Dias AR.
    Carbohydr Polym; 2013 Nov 06; 98(2):1578-84. PubMed ID: 24053843
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  • 9. Effect of waxy rice flour and cassava starch on freeze-thaw stability of rice starch gels.
    Charoenrein S, Preechathammawong N.
    Carbohydr Polym; 2012 Oct 01; 90(2):1032-7. PubMed ID: 22840036
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  • 10. Preparation of acetylated waxy, normal, and high-amylose maize starches with intermediate degrees of substitution in aqueous solution and their properties.
    Luo ZG, Shi YC.
    J Agric Food Chem; 2012 Sep 19; 60(37):9468-75. PubMed ID: 22946555
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  • 11. 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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  • 12. Physicochemical rheological and thermal properties of njavara rice (Oryza sativa) starch.
    Simi CK, Abraham TE.
    J Agric Food Chem; 2008 Dec 24; 56(24):12105-13. PubMed ID: 19053396
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  • 14. Comparison of waxy and normal potato starch remaining granules after chemical surface gelatinization: pasting behavior and surface morphology.
    Huang J, Chen Z, Xu Y, Li H, Liu S, Yang D, Schols HA.
    Carbohydr Polym; 2014 Feb 15; 102():1001-7. PubMed ID: 24507375
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  • 16. Effect of combination of dry heating and glucose addition on pasting and gelling behavior of starches.
    Lee SJ, Zhang C, Lim ST, Park EY.
    Int J Biol Macromol; 2021 Jul 31; 183():1302-1308. PubMed ID: 34000317
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  • 17. 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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  • 18. Starch crystal solubility and starch granule gelatinisation.
    Crochet P, Beauxis-Lagrave T, Noel TR, Parker R, Ring SG.
    Carbohydr Res; 2005 Jan 17; 340(1):107-13. PubMed ID: 15620673
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  • 20. Oxidized and acid thinned starch derivatives of hybrid maize: functional characteristics, wide-angle X-ray diffractometry and thermal properties.
    Lawal OS, Adebowale KO, Ogunsanwo BM, Barba LL, Ilo NS.
    Int J Biol Macromol; 2005 Mar 17; 35(1-2):71-9. PubMed ID: 15769518
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