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336 related items for PubMed ID: 28274435

  • 1. Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsions.
    Wang C, Fu X, Tang CH, Huang Q, Zhang B.
    Food Chem; 2017 Jul 15; 227():298-304. PubMed ID: 28274435
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  • 3. A comparison of emulsion stability for different OSA-modified waxy maize emulsifiers: Granules, dissolved starch, and non-solvent precipitates.
    Saari H, Wahlgren M, Rayner M, Sjöö M, Matos M.
    PLoS One; 2019 Jul 15; 14(2):e0210690. PubMed ID: 30726246
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  • 5. Effects of partial debranching and storage temperature on recrystallization of waxy maize starch.
    Lee DJ, Park EY, Lim ST.
    Int J Biol Macromol; 2019 Nov 01; 140():350-357. PubMed ID: 31422187
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  • 6. Structure, birefringence and digestibility of spherulites produced from debranched waxy maize starch.
    Shi J, Sweedman MC, Shi YC.
    Int J Biol Macromol; 2021 Jul 31; 183():1486-1494. PubMed ID: 34023370
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  • 10. Structure and physicochemical properties of octenyl succinic esters of sugary maize soluble starch and waxy maize starch.
    Miao M, Li R, Jiang B, Cui SW, Zhang T, Jin Z.
    Food Chem; 2014 May 15; 151():154-60. PubMed ID: 24423515
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  • 11. Evaluation of the emulsifying properties of some cationic starches.
    Vermeire A, Kiekens F, Corveleyn S, Remon JP.
    Drug Dev Ind Pharm; 1999 Mar 15; 25(3):367-71. PubMed ID: 10071832
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  • 12. Physicochemical Properties of Starch Isolated from Bracken (Pteridium aquilinim) Rhizome.
    Yu X, Wang J, Zhang J, Wang L, Wang Z, Xiong F.
    J Food Sci; 2015 Dec 15; 80(12):C2717-24. PubMed ID: 26551243
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  • 16. Physicochemical and structural properties of maize and potato starches as a function of granule size.
    Dhital S, Shrestha AK, Hasjim J, Gidley MJ.
    J Agric Food Chem; 2011 Sep 28; 59(18):10151-61. PubMed ID: 21838326
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  • 17. Pickering emulsion stabilized by composite-modified waxy corn starch particles.
    Song X, Gong H, Zhu W, Wang J, Zhai Y, Lin S.
    Int J Biol Macromol; 2022 Apr 30; 205():66-75. PubMed ID: 35176323
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  • 19. Influence of fatty acid-esterified waxy maize starch type and concentration on stability and properties of oil-in-water emulsions.
    Mirzaaghaei M, Nasirpour A, Keramat J, Goli SAH, Dinari M, Desobry S.
    Int J Biol Macromol; 2023 Apr 01; 233():123526. PubMed ID: 36736973
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  • 20. Comparative study of the retrogradation of intermediate water content waxy maize, wheat, and potato starches.
    Ottenhof MA, Hill SE, Farhat IA.
    J Agric Food Chem; 2005 Feb 09; 53(3):631-8. PubMed ID: 15686412
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