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Journal Abstract Search

219 related items for PubMed ID: 22462551

  • 21. Improved material properties of solution-cast starch films: Effect of varying amylopectin structure and amylose content of starch from genetically modified potatoes.
    Menzel C, Andersson M, Andersson R, Vázquez-Gutiérrez JL, Daniel G, Langton M, Gällstedt M, Koch K.
    Carbohydr Polym; 2015 Oct 05; 130():388-97. PubMed ID: 26076640
    [Abstract] [Full Text] [Related]

  • 22. Surface composition and morphology of starch, amylose, and amylopectin films.
    Rindlav-Westling A, Gatenholm P.
    Biomacromolecules; 2003 Oct 05; 4(1):166-72. PubMed ID: 12523862
    [Abstract] [Full Text] [Related]

  • 23. 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
    [Abstract] [Full Text] [Related]

  • 24. Two- and multi-step annealing of cereal starches in relation to gelatinization.
    Shi YC.
    J Agric Food Chem; 2008 Feb 13; 56(3):1097-104. PubMed ID: 18205307
    [Abstract] [Full Text] [Related]

  • 25. Pressure-temperature phase diagrams of maize starches with different amylose contents.
    Buckow R, Jankowiak L, Knorr D, Versteeg C.
    J Agric Food Chem; 2009 Dec 23; 57(24):11510-6. PubMed ID: 19916500
    [Abstract] [Full Text] [Related]

  • 26. Amylopectin molecular structure reflected in macromolecular organization of granular starch.
    Vermeylen R, Goderis B, Reynaers H, Delcour JA.
    Biomacromolecules; 2004 Dec 23; 5(5):1775-86. PubMed ID: 15360287
    [Abstract] [Full Text] [Related]

  • 27. Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain 1H NMR study.
    Nivelle MA, Remmerie E, Bosmans GM, Vrinten P, Nakamura T, Delcour JA.
    Food Chem; 2019 Oct 15; 295():110-119. PubMed ID: 31174739
    [Abstract] [Full Text] [Related]

  • 28. Structural characteristics and physicochemical properties of oxidized corn starches varying in amylose content.
    Kuakpetoon D, Wang YJ.
    Carbohydr Res; 2006 Aug 14; 341(11):1896-915. PubMed ID: 16690041
    [Abstract] [Full Text] [Related]

  • 29. 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
    [Abstract] [Full Text] [Related]

  • 30. Isolation, structure, and characterization of the putative soluble amyloses from potato, wheat, and rice starches.
    Mukerjea R, Robyt JF.
    Carbohydr Res; 2010 Feb 11; 345(3):449-51. PubMed ID: 20034619
    [Abstract] [Full Text] [Related]

  • 31. Annealing of normal and mutant wheat starches. LM, SEM, DSC, and SAXS studies.
    Kiseleva VI, Krivandin AV, Fornal J, Błaszczak W, Jeliński T, Yuryev VP.
    Carbohydr Res; 2005 Jan 17; 340(1):75-83. PubMed ID: 15620669
    [Abstract] [Full Text] [Related]

  • 32. Insight on the changes of cassava and potato starch granules during gelatinization.
    Han H, Hou J, Yang N, Zhang Y, Chen H, Zhang Z, Shen Y, Huang S, Guo S.
    Int J Biol Macromol; 2019 Apr 01; 126():37-43. PubMed ID: 30584939
    [Abstract] [Full Text] [Related]

  • 33. An improved model for analyzing the small angle x-ray scattering of starch granules.
    Daniels DR, Donald AM.
    Biopolymers; 2003 Jun 01; 69(2):165-75. PubMed ID: 12767120
    [Abstract] [Full Text] [Related]

  • 34. The impact of single and dual hydrothermal modifications on the molecular structure and physicochemical properties of normal corn starch.
    Chung HJ, Hoover R, Liu Q.
    Int J Biol Macromol; 2009 Mar 01; 44(2):203-10. PubMed ID: 19136026
    [Abstract] [Full Text] [Related]

  • 35. Distribution of methyl substituents in amylose and amylopectin from methylated potato starches.
    van der Burgt YE, Bergsma J, Bleeker IP, Mijland PJ, van der Kerk-van Hoof A, Kamerling JP, Vliegenthart JF.
    Carbohydr Res; 2000 Apr 20; 325(3):183-91. PubMed ID: 10795809
    [Abstract] [Full Text] [Related]

  • 36. Internal structure of high degree substitution acetylated potato starch by chemical surface gelatinization.
    Cao M, Gao Q.
    Int J Biol Macromol; 2020 Feb 15; 145():133-140. PubMed ID: 31843620
    [Abstract] [Full Text] [Related]

  • 37. 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
    [Abstract] [Full Text] [Related]

  • 38. Preparation, structure, and digestibility of crystalline A- and B-type aggregates from debranched waxy starches.
    Cai L, Shi YC.
    Carbohydr Polym; 2014 May 25; 105():341-50. PubMed ID: 24708989
    [Abstract] [Full Text] [Related]

  • 39. The mechanism of thermal activated radical formation in potato starch studied by electron paramagnetic resonance and Raman spectroscopies.
    Łabanowska M, Wesełucha-Birczyńska A, Kurdziel M, Sepioło K.
    Carbohydr Polym; 2013 Jan 02; 91(1):339-47. PubMed ID: 23044141
    [Abstract] [Full Text] [Related]

  • 40.
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