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Journal Abstract Search

295 related items for PubMed ID: 20412607

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  • 23. Internal structure and physicochemical properties of corn starches as revealed by chemical surface gelatinization.
    Kuakpetoon D, Wang YJ.
    Carbohydr Res; 2007 Nov 05; 342(15):2253-63. PubMed ID: 17610854
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  • 24. Starch-based coatings for colon-specific drug delivery. Part I: the influence of heat treatment on the physico-chemical properties of high amylose maize starches.
    Cristina Freire A, Fertig CC, Podczeck F, Veiga F, Sousa J.
    Eur J Pharm Biopharm; 2009 Aug 05; 72(3):574-86. PubMed ID: 19233267
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  • 25. A possible structure of retrograded maize starch speculated by UV and IR spectra of it and its components.
    Lian X, Zhang K, Luo Q, Wang C, Liu X.
    Int J Biol Macromol; 2012 Jan 01; 50(1):119-24. PubMed ID: 22020154
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  • 26. Pressure-temperature gelatinization phase diagram of starch: An in situ Fourier transform infrared study.
    Rubens P, Heremans K.
    Biopolymers; 2000 Dec 01; 54(7):524-30. PubMed ID: 10984404
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  • 34. Effect of annealing and pressure on microstructure of cornstarches with different amylose/amylopectin ratios.
    Liu H, Yu L, Simon G, Zhang X, Dean K, Chen L.
    Carbohydr Res; 2009 Feb 17; 344(3):350-4. PubMed ID: 19108818
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  • 35. Molecular basis of structural makeup of hulless barley in relation to rumen degradation kinetics and intestinal availability in dairy cattle: A novel approach.
    Damiran D, Yu P.
    J Dairy Sci; 2011 Oct 17; 94(10):5151-9. PubMed ID: 21943765
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  • 38. Molecular, mesoscopic and microscopic structure evolution during amylase digestion of extruded maize and high amylose maize starches.
    Shrestha AK, Blazek J, Flanagan BM, Dhital S, Larroque O, Morell MK, Gilbert EP, Gidley MJ.
    Carbohydr Polym; 2015 Mar 15; 118():224-34. PubMed ID: 25542128
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  • 39. Improved methods for the structural analysis of the amylose-rich fraction from rice flour.
    Ward RM, Gao Q, de Bruyn H, Gilbert RG, Fitzgerald MA.
    Biomacromolecules; 2006 Mar 15; 7(3):866-76. PubMed ID: 16529425
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