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Journal Abstract Search

699 related items for PubMed ID: 25439892

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  • 3. Impacts of guar and xanthan gums on pasting and gel properties of high-amylose corn starches.
    Zhang Y, Li M, You X, Fang F, Li B.
    Int J Biol Macromol; 2020 Mar 01; 146():1060-1068. PubMed ID: 31739049
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  • 5. Regulatory effect of porcine plasma protein hydrolysates on pasting and gelatinization action of corn starch.
    Kong B, Niu H, Sun F, Han J, Liu Q.
    Int J Biol Macromol; 2016 Jan 01; 82():637-44. PubMed ID: 26467491
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  • 7. A comparative study of annealing of waxy, normal and high-amylose maize starches: the role of amylose molecules.
    Wang S, Wang J, Yu J, Wang S.
    Food Chem; 2014 Dec 01; 164():332-8. PubMed ID: 24996342
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  • 9. Morphologies and gelatinization behaviours of high-amylose maize starches during heat treatment.
    Chen X, Du X, Chen P, Guo L, Xu Y, Zhou X.
    Carbohydr Polym; 2017 Feb 10; 157():637-642. PubMed ID: 27987972
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  • 10. 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
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  • 11. The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch.
    Zhang X, Guo D, Xue J, Yanniotis S, Mandala I.
    Food Funct; 2017 Oct 18; 8(10):3792-3802. PubMed ID: 28960010
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  • 12. Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars.
    Woo HD, We GJ, Kang TY, Shon KH, Chung HW, Yoon MR, Lee JS, Ko S.
    J Food Sci; 2015 Oct 18; 80(10):E2208-16. PubMed ID: 26352343
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  • 13. Physical properties and enzyme susceptibility of rice and high-amylose maize starch mixtures.
    Zhu F, Wang S, Wang YJ.
    J Sci Food Agric; 2013 Sep 18; 93(12):3100-6. PubMed ID: 23526376
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  • 14. Effect of Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starches.
    Hussain S, Mohamed AA, Alamri MS, Ibraheem MA, Qasem AAA, Alsulami T, Ababtain IA.
    Molecules; 2022 Jan 21; 27(3):. PubMed ID: 35163967
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  • 15. Structural evolution of maize starches with different amylose content during pasting and gelation as evidenced by Rapid Visco Analyser.
    Guo K, Tian Y, Podzimska-Sroka D, Kirkensgaard JJK, Herburger K, Enemark-Rasmussen K, Hassenkam T, Petersen BL, Blennow A, Zhong Y.
    Food Chem; 2024 Dec 15; 461():140817. PubMed ID: 39146682
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  • 16. Rheological characterization of gum and starch nanoparticle blends.
    Perez Herrera M, Vasanthan T.
    Food Chem; 2018 Mar 15; 243():43-49. PubMed ID: 29146361
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  • 18. Rheological properties of wheat starch influenced by amylose-lysophosphatidylcholine complexation at different gelation phases.
    Ahmadi-Abhari S, Woortman AJ, Hamer RJ, Loos K.
    Carbohydr Polym; 2015 May 20; 122():197-201. PubMed ID: 25817659
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