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375 related items for PubMed ID: 28778527

  • 1. The effect of branched limit dextrin on corn and waxy corn gelatinization and retrogradation.
    Wang L, Xu J, Fan X, Wang Q, Wang P, Yuan J, Yu Y, Zhang Y, Cui L.
    Int J Biol Macromol; 2018 Jan; 106():116-122. PubMed ID: 28778527
    [Abstract] [Full Text] [Related]

  • 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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  • 3. The effect of partial gelatinization of corn starch on its retrogradation.
    Fu ZQ, Wang LJ, Li D, Zhou YG, Adhikari B.
    Carbohydr Polym; 2013 Sep 12; 97(2):512-7. PubMed ID: 23911478
    [Abstract] [Full Text] [Related]

  • 4. In vitro analyses of resistant starch in retrograded waxy and normal corn starches.
    Zhou X, Chung HJ, Kim JY, Lim ST.
    Int J Biol Macromol; 2013 Apr 12; 55():113-7. PubMed ID: 23291029
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  • 5. 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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  • 6. 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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  • 7. Effects of salts on the gelatinization and retrogradation properties of maize starch and waxy maize starch.
    Wang W, Zhou H, Yang H, Zhao S, Liu Y, Liu R.
    Food Chem; 2017 Jan 01; 214():319-327. PubMed ID: 27507481
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  • 8. Acid hydrolysis of native and annealed starches and branch-structure of their Naegeli dextrins.
    Nakazawa Y, Wang YJ.
    Carbohydr Res; 2003 Nov 21; 338(24):2871-82. PubMed ID: 14667708
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  • 9. Highly branched dextrin prepared from high-amylose maize starch using waxy rice branching enzyme (WRBE).
    Tian Y, Chen H, Zhang X, Zhan J, Jin Z, Wang J.
    Food Chem; 2016 Jul 15; 203():530-535. PubMed ID: 26948647
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  • 10. Inhibition of normal and waxy corn starch retrogradation by sodium borohydride.
    Yu M, Xu Z, Ji N, Dai L, Xiong L, Sun Q.
    Int J Biol Macromol; 2020 Jun 15; 153():341-348. PubMed ID: 32142850
    [Abstract] [Full Text] [Related]

  • 11. Comparative study of spring dextrin impact on amylose retrogradation.
    Xu J, Zhao W, Ning Y, Jin Z, Xu B, Xu X.
    J Agric Food Chem; 2012 May 16; 60(19):4970-6. PubMed ID: 22536814
    [Abstract] [Full Text] [Related]

  • 12. Pasting and thermal properties of waxy corn starch modified by 1,4-α-glucan branching enzyme.
    Ren J, Li Y, Li C, Gu Z, Cheng L, Hong Y, Li Z.
    Int J Biol Macromol; 2017 Apr 16; 97():679-687. PubMed ID: 28122205
    [Abstract] [Full Text] [Related]

  • 13. Retardant effect of different charge-carrying amino acids on the long-term retrogradation of normal corn starch gel.
    Chen Y, Wang YS, Zhang X, Chen HH.
    Int J Biol Macromol; 2021 Oct 31; 189():1020-1028. PubMed ID: 34418420
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  • 14. Starch physicochemical properties of double recessive sweet-waxy maize.
    Yang S, Chen Y, Hu Y, Yuan C, Lu D.
    Int J Biol Macromol; 2021 Mar 15; 173():219-224. PubMed ID: 33482214
    [Abstract] [Full Text] [Related]

  • 15. Gelatinization and freeze-concentration effects on recrystallization in corn and potato starch gels.
    Ronda F, Roos YH.
    Carbohydr Res; 2008 Apr 07; 343(5):903-11. PubMed ID: 18267318
    [Abstract] [Full Text] [Related]

  • 16. Impact of annealing on the hierarchical structure and physicochemical properties of waxy starches of different botanical origins.
    Samarakoon ERJ, Waduge R, Liu Q, Shahidi F, Banoub JH.
    Food Chem; 2020 Jan 15; 303():125344. PubMed ID: 31446363
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  • 17. 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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  • 18. Structure of pyrodextrin in relation to its retrogradation properties.
    Han X, Kang J, Bai Y, Xue M, Shi YC.
    Food Chem; 2018 Mar 01; 242():169-173. PubMed ID: 29037674
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  • 19. Effects of waterlogging after pollination on the physicochemical properties of starch from waxy maize.
    Lu D, Cai X, Shi Y, Zhao J, Lu W.
    Food Chem; 2015 Jul 15; 179():232-8. PubMed ID: 25722159
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  • 20. Effect of single-, dual-, and triple-retrogradation treatments on in vitro digestibility and structural characteristics of waxy wheat starch.
    Hu XP, Xie YY, Jin ZY, Xu XM, Chen HQ.
    Food Chem; 2014 Aug 15; 157():373-9. PubMed ID: 24679793
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