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Journal Abstract Search

170 related items for PubMed ID: 25965469

  • 1. Starch transitions of different gluten free flour doughs determined by dynamic thermal mechanical analysis and differential scanning calorimetry.
    Moreira R, Chenlo F, Arufe S.
    Carbohydr Polym; 2015; 127():160-7. PubMed ID: 25965469
    [Abstract] [Full Text] [Related]

  • 2. Determination of thermal transitions of gluten-free chestnut flour doughs enriched with brown seaweed powders and antioxidant properties of baked cookies.
    Arufe S, Sineiro J, Moreira R.
    Heliyon; 2019 Jun; 5(6):e01805. PubMed ID: 31194051
    [Abstract] [Full Text] [Related]

  • 3. Determination of the thermo-mechanical properties in starch and starch/gluten systems at low moisture content - a comparison of DSC and TMA.
    Homer S, Kelly M, Day L.
    Carbohydr Polym; 2014 Aug 08; 108():1-9. PubMed ID: 24751240
    [Abstract] [Full Text] [Related]

  • 4. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct 08; 21(7):523-36. PubMed ID: 25231269
    [Abstract] [Full Text] [Related]

  • 5. Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices.
    Collar C, Jiménez T, Conte P, Piga A.
    Carbohydr Polym; 2015 May 20; 122():169-79. PubMed ID: 25817656
    [Abstract] [Full Text] [Related]

  • 6. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.
    Bosmans GM, Lagrain B, Deleu LJ, Fierens E, Hills BP, Delcour JA.
    J Agric Food Chem; 2012 May 30; 60(21):5461-70. PubMed ID: 22553963
    [Abstract] [Full Text] [Related]

  • 7. Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review.
    Wang Z, Ma S, Sun B, Wang F, Huang J, Wang X, Bao Q.
    Int J Biol Macromol; 2021 Apr 30; 177():474-484. PubMed ID: 33636262
    [Abstract] [Full Text] [Related]

  • 8. Simultaneous and in situ analysis of thermal and volumetric properties of starch gelatinization over wide pressure and temperature ranges.
    Randzio SL, Orlowska M.
    Biomacromolecules; 2005 Apr 30; 6(6):3045-50. PubMed ID: 16283725
    [Abstract] [Full Text] [Related]

  • 9. Solvent effects on starch dissolution and gelatinization.
    Koganti N, Mitchell JR, Ibbett RN, Foster TJ.
    Biomacromolecules; 2011 Aug 08; 12(8):2888-93. PubMed ID: 21696171
    [Abstract] [Full Text] [Related]

  • 10. Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz).
    Pulido Díaz A, Lourdin D, Della Valle G, Fernández Quintero A, Ceballos H, Tran T, Dufour D.
    Carbohydr Polym; 2017 Feb 10; 157():1777-1784. PubMed ID: 27987895
    [Abstract] [Full Text] [Related]

  • 11. Influence of fiber on the phase transformations in the starch-water system.
    Randzio SL, Flis-Kabulska I, Grolier JP.
    Biomacromolecules; 2003 Feb 10; 4(4):937-43. PubMed ID: 12857076
    [Abstract] [Full Text] [Related]

  • 12. Thermal and rheological properties of breadfruit starch.
    Wang X, Chen L, Li X, Xie F, Liu H, Yu L.
    J Food Sci; 2011 Feb 10; 76(1):E55-61. PubMed ID: 21535676
    [Abstract] [Full Text] [Related]

  • 13. Thermal properties of cowpea flour: a study by differential scanning calorimetry.
    Henshaw FO, McWatters KH, Akingbala JO, Chinnan MS.
    Nahrung; 2003 Jun 10; 47(3):161-5. PubMed ID: 12866616
    [Abstract] [Full Text] [Related]

  • 14. Physical and molecular changes during the storage of gluten-free rice and oat bread.
    Hager AS, Bosmans GM, Delcour JA.
    J Agric Food Chem; 2014 Jun 18; 62(24):5682-9. PubMed ID: 24863875
    [Abstract] [Full Text] [Related]

  • 15. Understanding starch gelatinization: The phase diagram approach.
    Carlstedt J, Wojtasz J, Fyhr P, Kocherbitov V.
    Carbohydr Polym; 2015 Sep 20; 129():62-9. PubMed ID: 26050889
    [Abstract] [Full Text] [Related]

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  • 19. New insights on the thermal analysis of low moisture composite foods.
    Roudaut G, Wallecan J.
    Carbohydr Polym; 2015 Jan 22; 115():10-5. PubMed ID: 25439861
    [Abstract] [Full Text] [Related]

  • 20. Influence of functional ingredients on starch gelatinization in sponge cake batter.
    Goranova Z, Marudova M, Baeva M.
    Food Chem; 2019 Nov 01; 297():124997. PubMed ID: 31253298
    [Abstract] [Full Text] [Related]

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