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749 related items for PubMed ID: 27107957

  • 1. Analysis of thermal pasting profile in corn starch rich in amylose and amylopectin: Physicochemical transformations, part II.
    Rincón-Londoño N, Millan-Malo B, Rodríguez-García ME.
    Int J Biol Macromol; 2016 Aug; 89():43-53. PubMed ID: 27107957
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  • 2. Analysis of the pasting profile in corn starch: Structural, morphological, and thermal transformations, Part I.
    Rincón-Londoño N, Vega-Rojas LJ, Contreras-Padilla M, Acosta-Osorio AA, Rodríguez-García ME.
    Int J Biol Macromol; 2016 Oct; 91():106-14. PubMed ID: 27211296
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  • 3. Internal structure and physicochemical properties of corn starches as revealed by chemical surface gelatinization.
    Kuakpetoon D, Wang YJ.
    Carbohydr Res; 2007 Nov 05; 342(15):2253-63. PubMed ID: 17610854
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  • 6. Gelatinization, pasting and retrogradation properties and molecular fine structure of starches from seven cassava cultivars.
    Tappiban P, Ying Y, Pang Y, Sraphet S, Srisawad N, Smith DR, Wu P, Triwitayakorn K, Bao J.
    Int J Biol Macromol; 2020 May 01; 150():831-838. PubMed ID: 32061701
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  • 8. Fine structures and physicochemical properties of starches from chalky and translucent rice kernels.
    Patindol J, Wang YJ.
    J Agric Food Chem; 2003 Apr 23; 51(9):2777-84. PubMed ID: 12696972
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  • 10. Structural features and thermal property of propionylated starches with different amylose/amylopectin ratio.
    Zhu J, Zhang S, Zhang B, Qiao D, Pu H, Liu S, Li L.
    Int J Biol Macromol; 2017 Apr 23; 97():123-130. PubMed ID: 28082220
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  • 11. Structure function relationships of transgenic starches with engineered phosphate substitution and starch branching.
    Blennow A, Wischmann B, Houborg K, Ahmt T, Jørgensen K, Engelsen SB, Bandsholm O, Poulsen P.
    Int J Biol Macromol; 2005 Aug 23; 36(3):159-68. PubMed ID: 16024070
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  • 13. Structure and functional properties of sorghum starches differing in amylose content.
    Sang Y, Bean S, Seib PA, Pedersen J, Shi YC.
    J Agric Food Chem; 2008 Aug 13; 56(15):6680-5. PubMed ID: 18627168
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  • 14. 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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  • 15. Effect of degree of polymerization of amylopectin on the gelatinization properties of jackfruit seed starch.
    Zhang Y, Li B, Zhang Y, Xu F, Zhu K, Li S, Tan L, Wu G, Dong W.
    Food Chem; 2019 Aug 15; 289():152-159. PubMed ID: 30955597
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  • 18. Development of formulae for estimating amylose content, amylopectin chain length distribution, and resistant starch content based on the iodine absorption curve of rice starch.
    Nakamura S, Satoh H, Ohtsubo K.
    Biosci Biotechnol Biochem; 2015 Aug 15; 79(3):443-55. PubMed ID: 25384364
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