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Journal Abstract Search

282 related items for PubMed ID: 24382148

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  • 2. Molecular, mesoscopic and microscopic structure evolution during amylase digestion of maize starch granules.
    Shrestha AK, Blazek J, Flanagan BM, Dhital S, Larroque O, Morell MK, Gilbert EP, Gidley MJ.
    Carbohydr Polym; 2012 Sep 01; 90(1):23-33. PubMed ID: 24751006
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  • 4. 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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  • 5. Why do gelatinized starch granules not dissolve completely? Roles for amylose, protein, and lipid in granule "ghost" integrity.
    Debet MR, Gidley MJ.
    J Agric Food Chem; 2007 Jun 13; 55(12):4752-60. PubMed ID: 17503832
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  • 9. Role of molecular entanglements in starch fiber formation by electrospinning.
    Kong L, Ziegler GR.
    Biomacromolecules; 2012 Aug 13; 13(8):2247-53. PubMed ID: 22708795
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  • 10. On the molecular structure of the amylopectin fraction isolated from "high-amylose" ae maize starches.
    Peymanpour G, Marcone M, Ragaee S, Tetlow I, Lane CC, Seetharaman K, Bertoft E.
    Int J Biol Macromol; 2016 Oct 13; 91():768-77. PubMed ID: 27296443
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  • 11. Modification of granular corn starch with 4-alpha-glucanotransferase from Thermotoga maritima: effects on structural and physical properties.
    Oh EJ, Choi SJ, Lee SJ, Kim CH, Moon TW.
    J Food Sci; 2008 Apr 13; 73(3):C158-66. PubMed ID: 18387093
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  • 14. Starch digestion mechanistic information from the time evolution of molecular size distributions.
    Witt T, Gidley MJ, Gilbert RG.
    J Agric Food Chem; 2010 Jul 28; 58(14):8444-52. PubMed ID: 20572670
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  • 17. Mechanism and enzymatic contribution to in vitro test method of digestion for maize starches differing in amylose content.
    Brewer LR, Cai L, Shi YC.
    J Agric Food Chem; 2012 May 02; 60(17):4379-87. PubMed ID: 22480190
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  • 18. Variation in amylose fine structure of starches from different botanical sources.
    Wang K, Hasjim J, Wu AC, Henry RJ, Gilbert RG.
    J Agric Food Chem; 2014 May 14; 62(19):4443-53. PubMed ID: 24758598
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  • 19. Effect of amylolysis on the formation, the molecular, crystalline and thermal characteristics and the digestibility of retrograded starches.
    Villas-Boas F, Facchinatto WM, Colnago LA, Volanti DP, Franco CML.
    Int J Biol Macromol; 2020 Nov 15; 163():1333-1343. PubMed ID: 32710967
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  • 20. 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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