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

153 related items for PubMed ID: 21445896

  • 21. Maltodextrins from chemically modified starches. Selected physicochemical properties.
    Pycia K, Juszczak L, Gałkowska D, Witczak M, Jaworska G.
    Carbohydr Polym; 2016 Aug 01; 146():301-9. PubMed ID: 27112878
    [Abstract] [Full Text] [Related]

  • 22. Whey protein-polysaccharide blended edible film formation and barrier, tensile, thermal and transparency properties.
    Yoo S, Krochta JM.
    J Sci Food Agric; 2011 Nov 01; 91(14):2628-36. PubMed ID: 21717463
    [Abstract] [Full Text] [Related]

  • 23. Thymol nanoemulsified by whey protein-maltodextrin conjugates: the enhanced emulsifying capacity and antilisterial properties in milk by propylene glycol.
    Xue J, Davidson PM, Zhong Q.
    J Agric Food Chem; 2013 Dec 26; 61(51):12720-6. PubMed ID: 24328082
    [Abstract] [Full Text] [Related]

  • 24. Stability of α-tocopherol in freeze-dried sugar-protein-oil emulsion solids as affected by water plasticization and sugar crystallization.
    Zhou Y, Roos YH.
    J Agric Food Chem; 2012 Aug 01; 60(30):7497-505. PubMed ID: 22793794
    [Abstract] [Full Text] [Related]

  • 25. The amorphous state of spray-dried maltodextrin: sub-sub-Tg enthalpy relaxation and impact of temperature and water annealing.
    Descamps N, Palzer S, Zuercher U.
    Carbohydr Res; 2009 Jan 05; 344(1):85-90. PubMed ID: 18977472
    [Abstract] [Full Text] [Related]

  • 26. Measurement of thermal characteristics of spray-dried milk and juice blend.
    Afifi HS, Abu Shelaibi AA, Laleye LC, Ismail IA.
    Int J Food Sci Nutr; 2009 Jan 05; 60 Suppl 7():89-98. PubMed ID: 19468952
    [Abstract] [Full Text] [Related]

  • 27. Porosity and water activity effects on stability of crystalline β-carotene in freeze-dried solids.
    Harnkarnsujarit N, Charoenrein S, Roos YH.
    J Food Sci; 2012 Nov 05; 77(11):E313-20. PubMed ID: 23094980
    [Abstract] [Full Text] [Related]

  • 28. Use of ramping and equilibrium water vapor sorption methods to determine the critical relative humidity at which the glassy to rubbery transition occurs in polydextrose.
    Li QE, Schmidt SJ.
    J Food Sci; 2011 Nov 05; 76(1):E149-57. PubMed ID: 21535666
    [Abstract] [Full Text] [Related]

  • 29. Additivity of water sorption, alpha-relaxations and crystallization inhibition in lactose-maltodextrin systems.
    Potes N, Kerry JP, Roos YH.
    Carbohydr Polym; 2012 Aug 01; 89(4):1050-9. PubMed ID: 24750913
    [Abstract] [Full Text] [Related]

  • 30. Enzymatic esterification of tapioca maltodextrin fatty acid ester.
    Udomrati S, Gohtani S.
    Carbohydr Polym; 2014 Jan 01; 99():379-84. PubMed ID: 24274521
    [Abstract] [Full Text] [Related]

  • 31. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes.
    Beck M, Jekle M, Becker T.
    J Sci Food Agric; 2012 Feb 01; 92(3):585-92. PubMed ID: 21953245
    [Abstract] [Full Text] [Related]

  • 32. Characterization of carbohydrate-protein matrices for nutrient delivery.
    Zhou Y, Roos YH.
    J Food Sci; 2011 May 01; 76(4):E368-76. PubMed ID: 22417357
    [Abstract] [Full Text] [Related]

  • 33. Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation.
    Sun J, Wu Z, Xu X, Li P.
    Meat Sci; 2012 May 01; 91(1):88-92. PubMed ID: 22265370
    [Abstract] [Full Text] [Related]

  • 34. Storage induced changes to high protein powders: influence on surface properties and solubility.
    Fyfe KN, Kravchuk O, Le T, Deeth HC, Nguyen AV, Bhandari B.
    J Sci Food Agric; 2011 Nov 01; 91(14):2566-75. PubMed ID: 21987424
    [Abstract] [Full Text] [Related]

  • 35. Effect of the glass transition temperature on alpha-amylase activity in a starch matrix.
    Chaudhary V, Panyoyai N, Small DM, Shanks RA, Kasapis S.
    Carbohydr Polym; 2017 Feb 10; 157():1531-1537. PubMed ID: 27987865
    [Abstract] [Full Text] [Related]

  • 36. State diagrams of green peas (Pisum sativum L.) powders with different maltodextrin additions.
    Stępień A, Witczak M.
    Biopolymers; 2024 Jul 10; 115(4):e23580. PubMed ID: 38622846
    [Abstract] [Full Text] [Related]

  • 37. Influence of maltodextrin and environmental stresses on stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions.
    Onsaard E, Putthanimon J, Singthong J, Thammarutwasik P.
    Food Sci Technol Int; 2014 Dec 10; 20(8):617-28. PubMed ID: 23922288
    [Abstract] [Full Text] [Related]

  • 38. Effect of molecular structure and water content on the dielectric relaxation behaviour of amorphous low molecular weight carbohydrates above and below their glass transition.
    Noel TR, Parker R, Ring SG.
    Carbohydr Res; 2000 Dec 01; 329(4):839-45. PubMed ID: 11125826
    [Abstract] [Full Text] [Related]

  • 39. Xanthan enhances water binding and gel formation of transglutaminase-treated porcine myofibrillar proteins.
    Shang Y, Xiong YL.
    J Food Sci; 2010 Apr 01; 75(3):E178-85. PubMed ID: 20492292
    [Abstract] [Full Text] [Related]

  • 40. [Cariogenic carbohydrates in maltodextrin-containing breast milk food substitutes].
    Koch H, Wetzel WE.
    Schweiz Monatsschr Zahnmed; 1995 Apr 01; 105(3):306-10. PubMed ID: 7716462
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 8.