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Journal Abstract Search

411 related items for PubMed ID: 27219066

  • 1. Retrogradation of Maize Starch after High Hydrostatic Pressure Gelation: Effect of Amylose Content and Depressurization Rate.
    Yang Z, Swedlund P, Gu Q, Hemar Y, Chaieb S.
    PLoS One; 2016; 11(5):e0156061. PubMed ID: 27219066
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  • 2. Recrystallization characteristics of high hydrostatic pressure gelatinized normal and waxy corn starch.
    Li W, Tian X, Wang P, Saleh AS, Luo Q, Zheng J, Ouyang S, Zhang G.
    Int J Biol Macromol; 2016 Feb; 83():171-7. PubMed ID: 26642841
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  • 7. Study on the retrogradation behavior of starch by asymmetrical flow field-flow fractionation coupled with multiple detectors.
    Zhang W, Wang J, Guo P, Dai S, Zhang X, Meng M, Shen S, Zhang A, Dou H.
    Food Chem; 2019 Mar 30; 277():674-681. PubMed ID: 30502202
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  • 8. Effect of high hydrostatic pressure on the supramolecular structure of corn starch with different amylose contents.
    Yang Z, Swedlund P, Hemar Y, Mo G, Wei Y, Li Z, Wu Z.
    Int J Biol Macromol; 2016 Apr 30; 85():604-14. PubMed ID: 26778159
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  • 10. The effect of high hydrostatic pressure treatment on the molecular structure of starches with different amylose content.
    Szwengiel A, Lewandowicz G, Górecki AR, Błaszczak W.
    Food Chem; 2018 Feb 01; 240():51-58. PubMed ID: 28946305
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  • 11. Studies of the retrogradation process for various starch gels using Raman spectroscopy.
    Fechner PM, Wartewig S, Kleinebudde P, Neubert RH.
    Carbohydr Res; 2005 Nov 21; 340(16):2563-8. PubMed ID: 16168973
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  • 13. Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme.
    Li W, Li C, Gu Z, Qiu Y, Cheng L, Hong Y, Li Z.
    Food Chem; 2016 Jul 15; 203():308-313. PubMed ID: 26948619
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  • 15. 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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  • 16. Influence of a cationic polysaccharide on starch functionality.
    Raguzzoni JC, Delgadillo I, Lopes da Silva JA.
    Carbohydr Polym; 2016 Oct 05; 150():369-77. PubMed ID: 27312647
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  • 17. Effect of lecithin on the complexation between different botanically sourced starches and lauric acid.
    He X, Yang L, Zhou L, Gunness P, Hunt W, Solah VA, Sun Q.
    Int J Biol Macromol; 2024 May 05; 268(Pt 2):131996. PubMed ID: 38697417
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  • 18. 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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  • 19. 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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  • 20. Analysis of the retrogradation of low starch concentration gels using differential scanning calorimetry, rheology, and nuclear magnetic resonance spectroscopy.
    Lewen KS, Paeschke T, Reid J, Molitor P, Schmidt SJ.
    J Agric Food Chem; 2003 Apr 09; 51(8):2348-58. PubMed ID: 12670180
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