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Journal Abstract Search

274 related items for PubMed ID: 28372184

  • 1. Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch.
    Luo D, Li Y, Xu B, Ren G, Li P, Li X, Han S, Liu J.
    Food Chem; 2017 Aug 15; 229():35-43. PubMed ID: 28372184
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  • 2. Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch.
    Hou C, Zhao X, Tian M, Zhou Y, Yang R, Gu Z, Wang P.
    Food Chem; 2020 Jul 15; 318():126477. PubMed ID: 32126465
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  • 3. Evaluation and Suppression of Retrogradation of Gelatinized Rice Starch.
    Yamaguchi Y, Okawa Y, Ninomiya K, Kumagai H, Kumagai H.
    J Nutr Sci Vitaminol (Tokyo); 2019 Jul 15; 65(Supplement):S134-S138. PubMed ID: 31619614
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  • 4. Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts.
    Li E, Lv J, Huo D, Jia B, Li C.
    Carbohydr Polym; 2023 May 15; 308():120648. PubMed ID: 36813340
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  • 11. Retrogradation behavior of debranched starch with different degrees of polymerization.
    Chang R, Li M, Wang Y, Chen H, Xiao J, Xiong L, Qiu L, Bian X, Sun C, Sun Q.
    Food Chem; 2019 Nov 01; 297():125001. PubMed ID: 31253307
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  • 13. Effect of phospholipids transesterified enzymatically with polyunsaturated fatty acids on gelatinization and retrogradation of starch.
    Siswoyo LA, Morita N.
    J Nutr Sci Vitaminol (Tokyo); 2000 Oct 01; 46(5):252-6. PubMed ID: 11234919
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  • 14. Effects of chitin nano-whiskers on the gelatinization and retrogradation of maize and potato starches.
    Ji N, Liu C, Zhang S, Yu J, Xiong L, Sun Q.
    Food Chem; 2017 Jan 01; 214():543-549. PubMed ID: 27507508
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  • 15. Retrogradation and Digestibility of Rice Starch Gels: The Joint Effect of Degree of Gelatinization and Storage.
    Denchai N, Suwannaporn P, Lin J, Soontaranon S, Kiatponglarp W, Huang TC.
    J Food Sci; 2019 Jun 01; 84(6):1400-1410. PubMed ID: 31132154
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  • 16. Oligosaccharide, sucrose, and allulose effects on the pasting and retrogradation behaviors of wheat starch.
    Woodbury TJ, Mauer LJ.
    Food Res Int; 2023 Sep 01; 171():113002. PubMed ID: 37330845
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  • 17. Effects of Three Types of Polymeric Proanthocyanidins on Physicochemical and In Vitro Digestive Properties of Potato Starch.
    Xu J, Dai T, Chen J, He X, Shuai X, Liu C, Li T.
    Foods; 2021 Jun 16; 10(6):. PubMed ID: 34208678
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  • 19. Performance of high amylose starch-composited gelatin films influenced by gelatinization and concentration.
    Wang W, Wang K, Xiao J, Liu Y, Zhao Y, Liu A.
    Int J Biol Macromol; 2017 Jan 16; 94(Pt A):258-265. PubMed ID: 27732878
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