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Journal Abstract Search

258 related items for PubMed ID: 24299823

  • 1. Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product.
    Wongsagonsup R, Pujchakarn T, Jitrakbumrung S, Chaiwat W, Fuongfuchat A, Varavinit S, Dangtip S, Suphantharika M.
    Carbohydr Polym; 2014 Jan 30; 101():656-65. PubMed ID: 24299823
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  • 2. Characterization of hydroxypropylated-distarch phosphate barley starch and its impact on rheological and sensory properties of soup.
    Mehfooz T, Ali TM, Shaikh M, Hasnain A.
    Int J Biol Macromol; 2020 Feb 01; 144():410-418. PubMed ID: 31862365
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  • 4. Physicochemical properties of monosodium glutamate-compounded tapioca starch exceeds those of simple heat-moisture treated starch.
    Yagishita T, Ito K, Yokomizo E, Endo S, Takahashi K.
    J Food Sci; 2011 Sep 01; 76(7):C980-4. PubMed ID: 21806607
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  • 5. Phytate-mediated phosphorylation of starch by dry heating with rice bran extract.
    Lee HJ, Kim SR, Park JY, Park EY.
    Carbohydr Polym; 2022 Apr 15; 282():119104. PubMed ID: 35123757
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  • 6. Preparation and characterization of amorphous granular potato starches (AGPS) and cross-linked amorphous granular potato starches (CLAGPS).
    Kim HY, Oh SM, Bae JE, Yeom JH, Kim BY, Kim HS, Baik MY.
    Carbohydr Polym; 2017 Dec 15; 178():41-47. PubMed ID: 29050612
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  • 8. Properties and characteristics of dual-modified rice starch based biodegradable films.
    Woggum T, Sirivongpaisal P, Wittaya T.
    Int J Biol Macromol; 2014 Jun 15; 67():490-502. PubMed ID: 24680811
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  • 9. Preparation and properties of phosphate starches from tuberous roots.
    Leonel M, Del Bem MS, Dos Santos TPR, Franco CML.
    Int J Biol Macromol; 2021 Jul 31; 183():898-907. PubMed ID: 33971226
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  • 10. Effect of cross-linking on physico-chemical, thermal, pasting, in vitro digestibility and film forming properties of Faba bean (Vicia faba L.) starch.
    Sharma V, Kaur M, Sandhu KS, Godara SK.
    Int J Biol Macromol; 2020 Sep 15; 159():243-249. PubMed ID: 32416302
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  • 13. Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel.
    Wu M, Wang J, Hu J, Li Z, Liu R, Liu Y, Cao Y, Ge Q, Yu H.
    J Sci Food Agric; 2020 Jan 15; 100(1):258-267. PubMed ID: 31512250
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  • 15. 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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  • 17. Morphological changes of blocklets during the gelatinization process of tapioca starch.
    Huang J, Wei M, Ren R, Li H, Liu S, Yang D.
    Carbohydr Polym; 2017 May 01; 163():324-329. PubMed ID: 28267512
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  • 19. Rheology and microstructure of myofibrillar protein-starch composite gels: Comparison of native and modified starches.
    Wu M, Wang J, Ge Q, Yu H, Xiong YL.
    Int J Biol Macromol; 2018 Oct 15; 118(Pt A):988-996. PubMed ID: 29969640
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  • 20. Effects of waxy rice and tapioca starches on the physicochemical and sensory properties of white sauces enriched with functional fibre.
    Bortnowska G, Krudos A, Schube V, Krawczyńska W, Krzemińska N, Mojka K.
    Food Chem; 2016 Jul 01; 202():31-9. PubMed ID: 26920263
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