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Journal Abstract Search

189 related items for PubMed ID: 26775973

  • 41. Effects of hydrothermal treatment and low-temperature storage of whole wheat grains on in vitro starch hydrolysis and flour properties.
    Abhilasha A, Kaur L, Monro J, Hardacre A, Singh J.
    Food Chem; 2022 Nov 30; 395():133516. PubMed ID: 35777203
    [Abstract] [Full Text] [Related]

  • 42. Dough rheology and wet milling of hard waxy wheat flours.
    Guan L, Seib PA, Graybosch RA, Bean S, Shi YC.
    J Agric Food Chem; 2009 Aug 12; 57(15):7030-8. PubMed ID: 19594158
    [Abstract] [Full Text] [Related]

  • 43. Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough.
    Mudgil D, Barak S, Khatkar BS.
    Int J Biol Macromol; 2016 Dec 12; 93(Pt A):131-135. PubMed ID: 27565295
    [Abstract] [Full Text] [Related]

  • 44. Production of high fructose syrup from cassava and sweet potato flours and their blends with cereal flours.
    Johnson R, Moorthy SN, Padmaja G.
    Food Sci Technol Int; 2010 Jun 12; 16(3):251-8. PubMed ID: 21339141
    [Abstract] [Full Text] [Related]

  • 45. Effects of buffer properties on cyclodextrin glucanotransferase reactions and cyclodextrin production from raw sago (Cycas revoluta) starch.
    Kamaruddin K, Illias RM, Aziz SA, Said M, Hassan O.
    Biotechnol Appl Biochem; 2005 Apr 12; 41(Pt 2):117-25. PubMed ID: 15202937
    [Abstract] [Full Text] [Related]

  • 46. Effect of plasma-activated water on the formation of endogenous wheat starch-lipid complexes during extrusion.
    Niu B, Qin Y, Zhu X, Zhang B, Cheng L, Yan Y.
    Int J Biol Macromol; 2024 Feb 12; 257(Pt 1):128647. PubMed ID: 38056152
    [Abstract] [Full Text] [Related]

  • 47. Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours.
    Nakamura S, Suzuki K, Ohtsubo K.
    J Food Sci; 2009 Apr 12; 74(3):E121-30. PubMed ID: 19397717
    [Abstract] [Full Text] [Related]

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  • 49. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.
    Bucsella B, Takács Á, Vizer V, Schwendener U, Tömösközi S.
    Food Chem; 2016 Jan 01; 190():990-996. PubMed ID: 26213066
    [Abstract] [Full Text] [Related]

  • 50. In vitro starch digestibility changes during storage of maize flour tortillas.
    Agama-Acevedo E, Rendón-Villalobos R, Tovar J, Paredes-López O, Islas-Hernández JJ, Bello-Pérez LA.
    Nahrung; 2004 Feb 01; 48(1):38-42. PubMed ID: 15053349
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  • 52. Production of cyclodextrins in ultrafiltration membrane reactor containing cyclodextrin glycosyltransferase from Bacillus macerans.
    Son YJ, Rha CS, Park YC, Shin SY, Lee YS, Seo JH.
    J Microbiol Biotechnol; 2008 Apr 01; 18(4):725-9. PubMed ID: 18467867
    [Abstract] [Full Text] [Related]

  • 53. Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments.
    Albarracín M, Talens P, Martínez-Navarrete N, González RJ, Drago SR.
    Food Sci Technol Int; 2016 Jun 01; 22(4):333-42. PubMed ID: 26283712
    [Abstract] [Full Text] [Related]

  • 54. Physicochemical properties and starch digestibility of Scirpus grossus flour and starch.
    Lerdluksamee C, Srikaeo K, Tutusaus JA, Diéguez JG.
    Carbohydr Polym; 2013 Sep 12; 97(2):482-8. PubMed ID: 23911474
    [Abstract] [Full Text] [Related]

  • 55. Structural and molecular basis of starch viscosity in hexaploid wheat.
    Ral JP, Cavanagh CR, Larroque O, Regina A, Morell MK.
    J Agric Food Chem; 2008 Jun 11; 56(11):4188-97. PubMed ID: 18459791
    [Abstract] [Full Text] [Related]

  • 56. Extraction of non-starch lipid from protease-treated wheat flour.
    Abdul Manan SF, Li J, Hsieh CF, Faubion J, Shi YC.
    J Sci Food Agric; 2022 Mar 30; 102(5):2172-2178. PubMed ID: 34498279
    [Abstract] [Full Text] [Related]

  • 57. Individual and interactional effects of β-glucan, starch, and protein on pasting properties of oat flours.
    Liu Y, Bailey TB, White PJ.
    J Agric Food Chem; 2010 Aug 25; 58(16):9198-203. PubMed ID: 23654244
    [Abstract] [Full Text] [Related]

  • 58. Flour mill stream blending affects sugar snap cookie and Japanese sponge cake quality and oxidative cross-linking potential of soft white wheat.
    Ramseyer DD, Bettge AD, Morris CF.
    J Food Sci; 2011 Aug 25; 76(9):C1300-6. PubMed ID: 22416692
    [Abstract] [Full Text] [Related]

  • 59. Enzymatic method for measuring starch gelatinization in dry products in situ.
    Liu K, Han J.
    J Agric Food Chem; 2012 May 02; 60(17):4212-21. PubMed ID: 22401143
    [Abstract] [Full Text] [Related]

  • 60. Cycloamylose (cyclodextrin) glucanotransferase degrades intact granules of potato raw starch.
    Yamamoto K, Zhang ZZ, Kobayashi S.
    J Agric Food Chem; 2000 Mar 02; 48(3):962-6. PubMed ID: 10725182
    [Abstract] [Full Text] [Related]

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